I'm not sure why English didn't adopt the Chinese name which is 红茶 or red tea. This brewed into such a beautiful red colour. It makes much more sense than naming the tea after the leaf colour since other types of tea, such as some highly roasted oolong and fermented tea (which is actually black tea or 黑茶 in Chinese), all have dry leaves that are black in colour.
Taste wise, this tea reminds me of molasses and velvet. It's a very deep and musky sweetness, though it turns into a cleaner sweetness if you drink the tea cold.
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