Yihong Gongfu Tea

Yihong Gongfu Tea, produced in Yichang City, Hubei Province, China, has a history of nearly 200 years and is one of the three major traditional Chinese black teas for export. Its leaves are thin and fine with hair-like tips, dark and lustrous in colour, with a sweet and pure aroma. The tea liquor is bright red in colour, mellow and thick in texture and fresh in flavour, and the Infused leaf is bright red. Yihong Gongfu Tea is not only unique in taste, but also rich in nutrients and high in nutritional value. Drinking it regularly is good for the stomach, diuretic, anti-aging, etc. As the ‘star brand’ of Hubei tea, Yihong Gongfu Tea carries a profound historical and cultural heritage and is one of the top choices for black tea lovers.

Yihong Gongfu Tea Details:

Product Name: Yihong Gongfu Tea
Place of Origin: Yichang City, Hubei Province, China
Net Content: 100g
Shelf Life: 1080 days
Storage: Protect from moisture, odours and direct light

Yi Hong Gongfu Tea Picking and Production

Our Yi Hong Gongfu Tea production has strict standards for both the picking and production processes:

For the picking standards, the buds and young leaves of the Tea bush are picked for Yi Hong Gongfu Tea. The picking time is in early April each year, when the tea is fresh and tender and of high quality. The picking standards are usually one bud and one leaf or one bud and two leaves, which can ensure the tenderness and quality of the tea and lay a good foundation for the subsequent production process.

In terms of production process, the production of Yihong Gongfu tea is rigorous and meticulous, mainly including four links: withering, rolling, fermentation and Drying.
Withering: The freshly picked leaves are spread evenly in the withering tank, and the moisture in the leaves is evaporated through natural or artificial methods, making the leaves soft and gradually developing the aroma of the tea. The withering time generally takes 6-12 hours, depending on the climate and tea variety.

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 leaves are fermented to cause the oxidation of the tannins in the tea, which gives black tea its characteristic red colour. The duration of fermentation depends on the tea variety and climatic conditions, and generally ranges from a few hours to more than ten 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 needs to be carried out in two stages: the first is a quick drying at a high temperature, and the second is a slow drying at a low temperature. The dried tea has a dark, lustrous colour and a strong aroma.

Brewing Method for Yihong Gongfu tea

1. ‌Warm the cups‌: Pour hot water into the teapot to warm the tea set, so that the tea set can be heated evenly and the aroma of the subsequent tea broth can be released.
   
2. Appreciate tea and add tea leaves‌: Place Yihong Gongfu tea in the tea strainer and appreciate its appearance as dry tea with fine, tight strands and a dark, lustrous colour. Then, use a teaspoon to transfer an appropriate amount of tea leaves into the teapot. Generally speaking, the ratio of tea to water is about 1:50, which produces better-tasting tea.
   
3. Pouring the water‌: Pour boiling water (the water temperature should be between 90 and 95°C) into the teapot in a single, swift motion to stimulate the tea and allow the leaves to fully unfurl, bringing out the colour, aroma and flavour of the black tea.
   ‌Pouring out the tea‌: After waiting for a moment, pour the tea from the teapot into the gongfu cup to make the tea more even. The purpose of this step is to ensure that the tea is the same consistency when it is served.
   
4. Serving the tea‌: Pour the tea from the fairness cup into the tasting cups, filling them to three-quarters full. This is not only pleasing to the eye, but also makes it easier to taste the tea.
   
5. Serving and tasting the tea‌: Serve the brewed tea to your guests with both hands and invite them to taste it together. When tasting the tea, drink it slowly and enjoy the mellow and thick flavour and unique charm of Yihong Gongfu tea.

Characteristics of Yihong Gongfu Tea:

Appearance: Yihong Gongfu Tea has thin, tightly curled leaves with golden tips.
Colour: The leaves are dark, glossy and reddish when brewed, with an evenly distributed reddish colour.

Aroma‌: The aroma of Yihong Gongfu Tea is unique and heavyflavoured, with a complex fragrance combining fruity, floral and honeyed notes. Some varieties also have a distant, intoxicating aroma of chestnuts.

Taste‌: The taste is mellow and thick, with a delicate mouthfeel and a long aftertaste. The tea broth is fresh and sweet, giving a pleasant drinking experience.

Soup colour‌: The soup colour of Yihong Gongfu Tea is bright red and clear. After brewing, as the temperature gradually decreases, the tea soup may become cloudy, which is a sign of high-quality black tea.

Yihong Gongfu Tea Benefits:

‌Relaxes blood vessels‌: The active ingredients in Yihong Gongfu Tea can relax blood vessels, help lower blood pressure, and have a beneficial effect on heart health. It also lowers blood cholesterol levels and effectively prevents cardiovascular disease.

‌Anti-inflammatory and stomach-soothing‌: The polyphenols in Yihong Gongfu Tea can undergo an oxidation reaction under the action of oxidase. These oxidised polyphenols have anti-inflammatory effects and protect the gastric mucosa, nourishing and warming the stomach.

Detoxification and antibacterial: Yihong Gongfu Tea also has the benefit of detoxifying and can effectively reduce the accumulation of toxins in the body. Its polyphenols have anti-inflammatory effects and can bind to single-celled bacteria, causing the protein to coagulate and precipitate, thereby inhibiting and destroying pathogenic bacteria.