In Chinese tea classification, red tea (红茶, hóng chá) refers to fully oxidized tea, known in the West as “black tea.” It is prized for its bright reddish liquor, smooth body, and naturally sweet, mellow flavors with minimal bitterness. Depending on the cultivar and region, red tea can present rich layers of honey, malt, caramel, dried fruit, floral, or even light chocolate notes. Famous Chinese red teas include Keemun, known for its delicate floral aroma; Dian Hong from Yunnan, which is malty and full-bodied; Jin Jun Mei, prized for its sweet, honey-like taste; and Lapsang Souchong, traditionally famous for its pine-smoked aroma, though many modern versions highlight sweet and fruity characteristics instead. Chinese red teas are typically enjoyed plain to fully appreciate their complex and refined flavors.