What is Considered Red Tea?

December 4, 2025 •

4 min read

While most people in the Western world associate "red tea" with South African rooibos, this isn't the only definition. The term can refer to several distinctly different beverages, creating confusion for many tea enthusiasts.

Quick Summary

Red tea can refer to several different beverages, most commonly the caffeine-free herbal rooibos from South Africa, Chinese black tea called hong cha, and the tart herbal hibiscus infusion.

Key Points

Rooibos is the most common "red tea" in the West: This South African herbal infusion is naturally caffeine-free and has a mellow, earthy flavor.
Chinese "red tea" is Western black tea: In China, the term hong cha (red tea) refers to the fully oxidized Camellia sinensis leaves that produce a reddish brew, not rooibos.
Hibiscus is another caffeine-free option: This herbal tisane made from dried flowers is known for its bright red color and tart, cranberry-like taste.
Caffeine content varies significantly: Rooibos and hibiscus are naturally caffeine-free, while Chinese red tea (black tea) contains moderate levels of caffeine.
Processing determines the tea type: The degree of oxidation is the key differentiator between red rooibos (oxidized) and green rooibos (unoxidized), and also separates Chinese red tea from other true teas.
Health benefits differ by type: While both rooibos and Chinese red tea are rich in antioxidants, only rooibos is low in tannins and contains unique flavonoids like aspalathin.

The term "red tea" is a classic case of cultural and linguistic differences applied to a common beverage. What is considered red tea depends heavily on your geographic location. For many in the West, it's a naturally sweet, caffeine-free herbal tisane from Africa. For those in China, it's the caffeinated, oxidized tea leaves known elsewhere as black tea. To add another layer of complexity, other red-hued herbal beverages also enter the conversation.

Rooibos: The African "Red Bush" Tea

In the West, red tea most commonly refers to rooibos tea. The name "rooibos" is Afrikaans for "red bush," referencing the Aspalathus linearis plant from which it is made. This evergreen shrub is native to South Africa's mountainous Cederberg region and is technically an herbal infusion, or tisane, not a true tea from the Camellia sinensis plant.

Origin and Processing

Rooibos tea is produced through two main processes, creating two distinct types:

Red Rooibos: The more common variety, this tea is made by bruising and oxidizing the leaves after harvest. This process is similar to how traditional black tea is made and is responsible for its characteristic reddish-brown color and sweet, earthy flavor.
Green Rooibos: This unoxidized version is produced by drying the leaves immediately after harvesting. The result is a greener hue and a flavor that is more delicate and grassy.

Flavor Profile

Rooibos offers a naturally sweet and smooth flavor profile. It lacks the bitterness and astringency found in black tea due to its low tannin content. Its taste can include notes of vanilla, caramel, and honey. This mildness makes it a great canvas for blends with fruits and spices.

Health Benefits and Uses

Rooibos is celebrated for its health benefits, including:

Naturally caffeine-free, making it an ideal drink at any time of day.
Rich in antioxidants, such as aspalathin, which protect against oxidative stress.
Low in tannins, which can interfere with iron absorption.
Contains antispasmodic compounds that can soothe digestive issues.
High in minerals like calcium, manganese, and fluoride, which support bone health.

Chinese Red Tea (Hong Cha)

In China and other parts of East Asia, the beverage known as black tea in the West is called hong cha, or "red tea," because of the reddish color of the brewed liquid. This is a true tea made from the leaves of the Camellia sinensis plant and is not to be confused with the fermented and aged dark teas, like Pu-erh, that are called "black tea" in China.

Processing and Flavor

Chinese red tea leaves are fully oxidized, a process that creates a dark, coppery brew with a rich, complex flavor. The processing method produces a generally milder and more nuanced taste compared to the brisk, strong black teas from India. Some of the most popular varieties include:

Keemun (Qi Men Hong Cha): Known for its mild, fruity, and floral notes.
Golden Yunnan (Dian Hong): Features a malty flavor with hints of fruit and chocolate.
Lapsang Souchong (Zheng Shan Xiao Zhong): Famous for its distinct smoky aroma.

Health Benefits

As a true tea, hong cha contains moderate caffeine levels and is a source of antioxidants and L-theanine, an amino acid that can promote relaxation without drowsiness.

Hibiscus Tea: A Vibrant Herbal Infusion

Another beverage sometimes referred to as red tea is hibiscus tea, or roselle. This bright crimson-colored herbal infusion is made from the dried sepals of the hibiscus plant (Hibiscus sabdariffa). It is naturally caffeine-free and offers a distinctive sweet-tart flavor reminiscent of cranberry.

Properties and Uses

Hibiscus tea is enjoyed worldwide and can be served hot or iced. It is rich in vitamin C and antioxidants and is often used in blends to add flavor and color. A link to a health-focused site for further reading is provided below.

Red Tea Comparison


Feature	Rooibos (Western "Red Tea")	Chinese Red Tea (Hong Cha)	Hibiscus (Herbal "Red Tea")
Origin	South Africa	China (Eastern Asia)	Worldwide (especially tropical regions)
Plant Source	Aspalathus linearis	Camellia sinensis	Hibiscus sabdariffa
Type	Herbal Infusion (Tisane)	True Tea	Herbal Infusion (Tisane)
Caffeine	Caffeine-free	Caffeinated	Caffeine-free
Flavor	Smooth, sweet, earthy, nutty	Malty, fruity, floral, complex	Sweet, tart, cranberry-like
Tannins	Very low	Moderate	Moderate (gives tartness)

Conclusion: Navigating the Red Tea Terminology

Ultimately, what constitutes red tea is a matter of interpretation and regional context. In Western cultures, the term almost universally refers to rooibos, a caffeine-free herbal alternative to traditional tea. In its native China, however, the term is reserved for the reddish brew of oxidized Camellia sinensis, what the West calls black tea. Adding to the diversity, tart hibiscus infusions also fit the description based on their vivid color. To avoid confusion, it is always best to clarify which specific type of "red tea" is being discussed or offered. For tea connoisseurs and casual drinkers alike, understanding these distinctions enriches the experience and ensures you get the beverage you intended.

Visit Healthline for more on rooibos tea benefits

Frequently Asked Questions

In Western countries, red tea typically refers to caffeine-free rooibos. However, in China and other Asian countries, what is known as black tea in the West is called hong cha, or "red tea," due to the color of its brewed liquor.

The caffeine content of "red tea" depends on its source. Rooibos tea and hibiscus tea are both caffeine-free herbal infusions. Chinese red tea (hong cha), however, is a true tea from the Camellia sinensis plant and contains caffeine.

Rooibos tea has a naturally sweet, mellow flavor with earthy, nutty, and sometimes caramel-like notes. It is known for its smooth taste and lack of bitterness, even when steeped for a long time.

Yes, many types of red tea offer health benefits. Rooibos is rich in antioxidants and low in tannins. Chinese red tea also contains antioxidants and L-theanine, which can improve focus. Hibiscus tea is high in vitamin C and antioxidants.

Both red and green rooibos come from the same plant, but are processed differently. Red rooibos is oxidized, giving it a sweeter, fuller flavor. Green rooibos is unoxidized, resulting in a lighter, grassy taste and a higher antioxidant content.

As a caffeine-free beverage, rooibos is a popular choice during pregnancy and is generally considered safe. However, it is always recommended to consult with a healthcare professional before consuming any herbal products while pregnant or breastfeeding.

For rooibos, use boiling water and steep for at least 5 minutes, though it won't turn bitter if steeped longer. Chinese black tea should be steeped in boiling water for 3 to 5 minutes. Hibiscus can be brewed with boiling water and sweetened to taste.