Red tea appeared by a lucky chance. One night there was heavy fog. Harvested tea that has been left lying on the field “snotled” to a much greater extent than usual. Thrifty Chinese could not destroy the “spoiled” tea so easily and tried to brew it. The resulting tea differed in many ways from the traditional green tea, had a new taste and aroma. The technology has been improved. This is how red tea was born. The British became very interested in such tea due to the fact that it is less demanding on the conditions of transportation and storage. In their Indian and Ceylon provinces, the British began to spread the tea tree.
When brewed, this tea produces a dark brown or dark red color. The aroma of this tea is its hallmark – piercing and strong, it distinguishes it from all other teas. By the way, almost all varieties of tea known in Russia as black tea in the Chinese sense are red tea.

The most famous varieties of Chinese red tea are: Dian hong tea, Lizhi huncha tea, Sweet Ottoman tea, Red (black) peony tea, Qihong (Keemun) tea.
However, in China itself, red tea is not very popular. It is mainly grown for export, and delights tea connoisseurs around the world.