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What is considered black tea in the West is actually called red tea (hong cha) in China. Fully oxidized and roasted, the brewed tea leaves turn a pretty terracotta red.
A cup of red tea can hold a bounty of fall fruits and honey with an invigorating citrus finish. We love the balance of sweet and malty. The perfume of antique roses and spice rising from the brewed leaf is our kind of aromatherapy. Red tea gives us a beautiful start in the mornings and pleasant afternoon reveries.
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