Red tea" is the name the Chinese use for what we in the west call "black tea." All true tea comes from the same plant, Camellia sinensis. The differences between types of tea result from different methods of processing the leaves. For green tea, the tea leaves are steamed, rolled and dried, a method that preserves the content of polyphenols, antioxidant compounds that
confer the well-known health benefits of tea. For black tea, the leaves undergo a process of oxidation that changes the color and
flavor and reduces the content of polyphenols. Oolong is intermediate between green and black tea in color, flavor and polyphenol content.
imported from one region of China
The tea that English and Irish people drink and that most Americans still drink is black tea, usually a blend of lower-grade teas from Sri Lanka (Ceylon) an India. Westerners pay attention to the color of the dried leaves in calling this tea "black." The Chinese refer to the color of the infusion calling it "red."
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