Black Tea 红茶 hóng chá

Black tea is fully oxidized. After picking and withering, the leaves are rolled to break down cell walls and release the enzymes that drive oxidation. The leaves are then left to oxidize as completely as possible before drying. Catechins convert to theaflavins and thearubigins — the compounds that produce the amber-red liquor and brisk character. The result is the most stable type in the collection: already heavily oxidized, it stores well and doesn't deteriorate quickly. Chinese black teas are almost always congou-style — whole-leaf, carefully processed, with distinct regional characters: Keemun from Anhui, Dian Hong from Yunnan — same method, different cultivars, different terroir, different cups.