Hong cha translates to red tea, though in the West we know it as black tea. The color and taste come from letting the leaves oxidize during production. Many hong chas are 100% oxidized and machine dried. This yields a very fragrant leaf, for a while. Then the flavor escapes in storage. All of our teas are sun dried, and our hong cha is 70 - 85% oxidized. This results in "living" tea that improves with age - a standard we hold all our teas to.