Hongcha (홍차) is the Korean term for black tea, literally meaning “red tea,” referring to the reddish colour of the brewed liquor.
Unlike green tea, which is processed to limit enzymatic oxidation, black tea undergoes extensive oxidation before drying. This process transforms compounds in the leaf and develops the darker appearance, rich aromas and rounded flavours associated with black tea.
Korean black tea has its own place within the country's tea-making tradition, offering an alternative to the more widely recognised green tea styles. Its character can vary according to cultivar, growing conditions, harvest and processing.
Hongcha's flavour profile is particularly appealing for those who enjoy sweetness and clarity rather than astringency. Wildflower honey provides a delicate sweetness, while dried apricot introduces a gentle fruit note. Caramel adds warmth, cocoa nibs contribute a subtle dark richness, and soft malt gives the cup its satisfying finish.
Enjoyed without milk, these layers can be appreciated individually as the tea cools.
