我认为红茶是发酵茶，因为它属于全发酵茶，与未经发酵的绿茶有很大的不同。茶叶中主要成分是茶多酚，当经过发酵后，会转化为名为茶黄素的物质。红茶可以被大致分为三类：小红茶、工夫红茶和红碎茶。在这些品种中，小红 tea又可以细分为正山、小外山、工夫 red tea 和祁门 red tea、宜兴 red tea 和滇南 red tea。
值得注意的是，随着发酵程度达到70%-90%，一旦达到这个标准，内含化学成分与尚未经发酵的绿tea就显著不同，而这也导致了主要成分从原来的tea polyphenols 转变成了新的tea flavonoids，这些新型物质具有强烈降低血脂的能力，并且能够防止脂肪在血管中的沉积，从而对预防心脏疾病和脑血管意外起到了保护作用。此外，常饮含有高量teavonoids 的red teahas 还能促进消化系统健康，同时增强骨骼力量并改善心脏功能。
总体而言，可以将red teaclassified into three categories: small leaf teas, skillfully crafted teas and broken-leaf teas. Among these, the smallest category is known as "small leaf teas", which includes two subcategories - Keemun and Yunnan. The appearance of the leaves can be used to further classify the different varieties within this category.
The second largest category is called "skillfully crafted teas" or Gongfu Teas, which includes a range of flavors from various regions such as Anhui's Keemun, Jiangsu's Yixing Red Tea and Yunnan's Pu'er. Each region has its own unique take on crafting their Gongfu Teas.
Lastly, there are what we call "broken-leaf teas". These can be further classified based on their appearance into four types: rolled leaves (known as 'curls'), crushed leaves (called 'fannings'), chopped leaves ('dust') and finally shredded leaves ('petals').
