Chuanhong Gongfu Tea

Chuanhong Gongfu, originated from Yibin City, Sichuan Province, China, is a fine art of Gongfu black tea born in the 1950s. Its shape is fat, round and tight, dark and oily, with fresh aroma and orange sugar, mellow and thick taste, and bright soup color. Chuanhong Gongfu tea not only enjoys a good reputation at home, but also exported to the international market, with “Qi Hong”, “Dian Hong” and known as China's three major Gongfu black tea. As the intangible cultural heritage of Sichuan Province, Chuanhong Gongfu carries a profound tea culture, is a tea culture enthusiasts can not miss the good tea.

Chuanhong Gongfu Tea Details:

Name: Chuanhong Gongfu Tea 
Origin: Sichuan Province, China 
Net Content: 250g 
Shelf Life: 1080 days 
Storage: Humidity, odor, direct light 

Chuanhong Gongfu Tea Picking:

We are very strict on the picking of Chuanhong Gongfu Tea: the picking time is in March every year, and the picking standard is based on the buds and leaves, with the focus on the tenderness of the buds and leaves. The leaves are strictly graded and inspected to ensure that each piece of tea meets the requirements for making high quality Chuanhong Gongfu. The tea leaves picked in this way lay a good foundation for the subsequent production process.

Chuanhong Gongfu Tea Production Process: 

The production process of Chuanhong Gongfu tea is quite elaborate, mainly including picking, Withering, Rolling, Fermentation, Drying several links:

Picking: generally around March each year, the picking standard to a bud of two leaves or a bud of three leaves, mainly. The leaves should be fresh and tender.

Withering: The fresh leaves are evenly dispersed with an appropriate amount of water, so that the cell expansion force is reduced and the leaf texture is softened, which facilitates the subsequent Rolling. At the same time, along with the loss of moisture, the leaf cells are gradually concentrated, and the enzyme activity is enhanced, causing a certain degree of chemical changes in the inner substances, creating chemical conditions for Fermentation and dissipating the grassiness.

Rolling: Rolling the Post - fermented leaves into strips, fully destroying the cellular organization of the tea leaves, so that the tea juice overflow, the leaf polyphenol oxidation enzymes and polyphenolic compounds in contact with the role of oxygen in the air, to promote Fermentation.

Fermentation: The leaves are fully fermented under suitable environmental conditions to reduce the astringent odor and produce a heavyflavour. This is a key step in the production of Chuanhong Gongfu. Factors such as Fermentation time, temperature and humidity will directly affect the taste and aroma of the tea.

Drying: The Fermentation tea leaves are hot air drying processed by drying machine to reduce the water in the tea leaves, which is convenient for preservation. At the same time, the drying process can further stimulate the aroma of the tea leaves.

How to brew Chuanhong Gongfu tea:

1. Choose mountain spring water, well water, pure water and other low calcium and magnesium “soft water” brewing to ensure that the water quality is fresh, colorless, tasteless and high oxygen content; high-quality Chuanhong Gongfu black tea is best not to use tap water brewing. 2.
2. Chuanhong Gongfu black tea can not be brewed with boiling water of 100 degrees Celsius. Especially the high-grade Chuanhong Gongfu teas such as Red Nobleman, Golden White Dew, Golden Bud, etc., which are made from the tips of young buds of tea leaves, need to wait for the boiling water to cool down to 80-90 degrees Celsius before brewing.
3. 3-5 grams of dry tea per cup of Chuanhong Gongfu black tea is sufficient. The first bubble is Washing tea, quickly out of the water to wash the cup and smell the fragrance, the first bubble to the tenth bubble time is about: 15 seconds, 25 seconds, 35 seconds, 45 seconds, 1 minute, 1 minute 10 seconds, 1 minute 20 seconds, 1 minute 30 seconds, 2 minutes, 2 minutes 30 seconds. Water dispensing time can be controlled according to personal preference.
4. Use special tea utensils. Drinking Chuanhong Gongfu black tea in addition to drinking tea also have to appreciate the tea leaves in the water tumbling stretch, so it is best to use a special cup set of glass cups to brew black tea.
5. Use the medium pouring method: first fill the cups with about one-tenth of the hot water to warm the cups, then put in 3-5 grams of Chuanhong Gongfu tea leaves, and then pour water along the wall of the glass cups to brew, the tea leaves will spread out in the cups, and it will give out its unique fragrance.

Chuanhong Gongfu Tea Characteristics:

Appearance: Chuanhong Gongfu tea leaves are tightly knotted, rounded and firm, with goldenyellow hairs on the surface. The color is black and lubricated like oil, giving people visual enjoyment.

Aroma Characteristics: The aroma of Chuanhong Gongfu is heavyflavour and complex, with a blend of floral, fruity, herbal and wheat aromas. Among them, jasmine is the most common floral aroma, while the fruit aroma can be tasted as peach and grape. In addition, there are also herbal aromas such as mint and grass, as well as a wheat flavor similar to baked cereal, which together make up the unique flavor of Chuanhong Gongfu.

Taste and texture: After brewing, Chuanhong Gongfu tea has a strong and bright soup color, a mellow and thick taste, and a long-lasting sweet aftertaste. It has the heavyflavour of black tea, but without losing the sense of freshness, which makes people savor it.

Infused leaf characteristics: Chuanhong Gongfu's soft and uniform red color, thick and texture, showing its high quality raw materials and exquisite production technology.

Chuanhong Gongfu tea benefifs:

Antibacterial and anti-inflammatory: The tea polyphenols and tannins in Chuanhong Gongfu black tea can act on bacteria, coagulate bacterial proteins, and kill them, which can be used to treat intestinal diseases, such as cholera, typhoid, dysentery, enteritis, etc. It can also be used in the treatment of skin diseases, such as cholera, typhoid, dysentery, and enteritis. At the same time, it can also be used for the treatment of skin sores, ulcers and pus and other traumatic injuries, rinse the affected area with strong tea, with anti-inflammatory and antiseptic effect.

Regulation of fat metabolism: The caffeine, inositol, folic acid, pantothenic acid and aromatic substances and other compounds in Chuanhong Gongfu black tea can regulate fat metabolism, especially for protein and fat have a good decomposition effect. Tea polyphenols and vitamin C can also reduce cholesterol and blood lipids, so drinking tea helps to lose weight.

Oxidation: Chuanhong Gongfu black tea is rich in antioxidants such as tea polyphenols and vitamin C, which can help scavenge free radicals in the body, anti-aging, boost immunity and reduce the risk of disease.

Activating blood circulation and removing blood stasis: Tea polyphenols and vitamin C in Chuanhong Gongfu black tea have the effect of activating blood circulation and removing blood stasis, preventing arteriosclerosis. The incidence of hypertension and coronary heart disease is lower among regular tea drinkers.