Xianghong Gongfu Tea

Xianghong Gongfu, also known as Huhong Gongfu, is mainly produced in Anhua and Taoyuan in Hunan Province, China. It has a tight, plump shape, an elegant aroma, a mellow and thickflavoured taste and a heavyflavoured broth. As one of the historic Gongfu black teas, Xianghong Gongfu has won widespread praise for its unique qualities and is a great choice for black tea lovers.

Xianghong Gongfu Tea Details:

Product Name: Xiangxi Black Tea
Place of Origin: Xiangxi, Hunan Province, China
Net Content: 250g
Shelf Life: 720 days
Storage: Protect from moisture, odours and direct light

Xianghong Gongfu Tea picking:

Xianghong Gongfu Tea has high requirements for fresh leaves, which need to be fine and tender, neat and fresh. The picking standard is one bud and one leaf or one bud and two leaves. This picking standard can ensure the tenderness of the tea leaves and the richness of the contained substances, laying a good foundation for the subsequent production process. The picking time is generally around Qingming Festival to before Gǔyǔ, when the Tea bush has rested through the winter and the newly sprouted buds are of superior quality.

Xianghong Gongfu tea production:

Withering: The freshly picked leaves are spread evenly in the withering tank. Through natural or artificial means, the moisture in the leaves evaporates, the leaves become soft, and the aroma of the tea gradually forms. The duration of withering depends on the climate and the variety of tea, generally ranging from a few hours to more than ten hours.

‌Rolling‌: After withering, the tea leaves are rolled to break up the cells and cause the tea juice to overflow, which is beneficial for the subsequent fermentation process. The rolled tea leaves are in the form of strips, which are firm and elastic.

‌Fermentation‌: After rolling, the tea is fermented to cause the oxidation of the tannins in the tea, which gives black tea its characteristic red colour. The fermentation time depends on the tea variety and climatic conditions, and generally takes several hours. During the fermentation process, the aroma and taste of the tea undergo significant changes.

Drying:‌ After fermentation, the tea is dried to remove excess moisture and set the shape. The drying process is carried out in two stages: the first is a quick drying at a high temperature (rough fire), and the second is a slow drying at a low temperature (complete fire). The dried tea has a dark, lustrous colour and a strong aroma.

Xianghong Gongfu Tea Brewing Method:

1. ‌Warm the cups‌: Pour hot water into the teaware to warm it up a little, so that the teaware can be heated evenly and the aroma of the subsequent tea broth can be released.
   
2. Add tea leaves‌: Use a teaspoon to transfer the right amount of Xianghong Gongfu Tea to the teapot. Generally speaking, the ratio of tea leaves to water is about 1:50, that is, 5 grams of tea leaves with 250 millilitres of water, which makes the tea broth taste better.
   
3. Rinse‌: Pour boiling water (90–95°C) into the cup to fully immerse the tea leaves. Be sure to pour the water in a thin, high stream so that the tea leaves can roll around in the cup and release their aroma.
4. ‌Pour out the tea‌: After a short wait (usually 5–10 seconds), pour the tea from the cup into the teacup. Be careful not to let the tea stand for too long, as this will make it too strong and affect the taste.
   
5. Divide the tea‌: Divide the tea in the public cup evenly into the cups, until they are 70% full.
   
6. Savour the tea‌: Lift the cup and first smell the fragrance, then savour the mellow and sweet tea. Xianghong gongfu tea has a heavyflavour that lingers on the palate, and a mellow and thick aftertaste that leaves a lasting impression.

Xianghong Gongfu Tea Characteristics

‌Appearance:‌ Xianghong Gongfu Tea has tightly bound, plump stems with visible tips. Some varieties have thin stems with many fine hairs and good tips. The overall dark colour with visible golden hairs gives it a visual treat.

Aroma:‌ Xianghong Gongfu Tea has a long-lasting aroma with a natural floral fragrance. Some varieties have a mellow aroma, while others have a strong aroma and thick flavour, each with its own characteristics.

Soup colour‌: The brewed tea soup is bright red or dark red, clear and translucent, as dazzling as a ruby.

Taste‌: Xianghong gongfu tea has a mellow and thick taste, with a sweet aftertaste that is refreshing and makes you want to drink more.

Infused leaf‌: The infuse leaves are slightly darker in colour, soft and pliable, showing the high quality of the tea.

Xianghong Gongfu Tea Benefifs:

‌Anti-oxidation‌: The polyphenols in tea have a powerful anti-oxidant effect, which can remove free radicals in the body, reduce oxidative damage to cells, help delay aging and prevent disease.

Promotes digestion‌: The polyphenols and tannins in Xianghong Gongfu tea can promote the secretion of gastric juice, help digest food and relieve stomach discomfort.
‌Lowers blood pressure‌: The flavonoids in tea have a certain effect of lowering blood pressure and can be used to assist in the treatment of hypertension.

Weight loss‌: Tea polyphenols and certain ingredients can promote fat decomposition, and drinking in moderation can help with weight loss and weight control.