Eastern Leaves Selected

Tea Club - Season 2, Chapter 4: Red Tea 红茶

The fourth chapter of our Tea Club unfolds as a journey through time and mist, tracing the legendary birth of the progenitor of all red tea. Our voyage begins in the silent, fog-shrouded heights of the Wuyishan hills, where a series of unexpected events transformed the crispness of spring green leaves into a deeper, more complex tea. This is the origin of Hong Cha: a category defined not merely by its hue, but by the profound synergy of heat and time. Within this chapter, we have gathered eight red teas that represent a study of diversity and history. You will encounter the robust, chocolatey depths of wild-grown leaves, the malted sweetness of high-altitude gardens, and the floral elegance born of refined coastal craftsmanship. Though they differ in cultivar and production, they are bound by a singular, enduring warmth that lingers long after the final cup. From Fujian province 福建: Zhengshan Xiaozhong 正山小种, from Tongmuguan Bailin Gongfu 白琳工夫, from Fuding  Tan Yang Gongfu 坦洋工夫, fro

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Aggiornato il 08/06/2026