FENG HUANG GONGFU HONG CHA
HIGHEST MASTERY RED TEA
RED (BLACK) TEA
★ PESTICIDE-FREE
Wu Dong, Chaozhou, Guangdong, China
Feng Huang Gongfu Hong Cha is a refined Chinese red tea from the Fenghuang area in Guangdong Province, known for its long-standing tea craftsmanship. It is produced using careful Gongfu-style processing, where controlled oxidation and precise handling bring out the expressive potential of the local leaf material. The infusion is smooth and aromatic, offering layered fruit notes, gentle sweetness, and a clean, balanced finish. MORE
AROMA
Berries, fruity
TASTE
Woody, honey
60+ years old trees
VARIETY: Shui Xian
HARVEST: Spring, 2025
RED (BLACK) TEA
★ PESTICIDE-FREE
Wu Dong, Chaozhou, Guangdong, China
Feng Huang Gongfu Hong Cha is a refined Chinese red tea from the Fenghuang area in Guangdong Province, known for its long-standing tea craftsmanship. It is produced using careful Gongfu-style processing, where controlled oxidation and precise handling bring out the expressive potential of the local leaf material. The infusion is smooth and aromatic, offering layered fruit notes, gentle sweetness, and a clean, balanced finish. MORE
AROMA
Berries, fruity
TASTE
Woody, honey
60+ years old trees
VARIETY: Shui Xian
HARVEST: Spring, 2025
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Feng Huang Gongfu Hong Cha is a carefully crafted red tea from the Fenghuang region of Guangdong Province, an area historically associated with high-level tea production. This tea is made from leaves harvested from trees over 60 years old, which provide a more concentrated and stable raw material compared to younger plantation bushes. The use of mature trees contributes to greater depth and complexity in the final infusion, while maintaining balance and clarity.
Production is carried out on a small scale by a family workshop, where traditional knowledge is preserved and applied with precision. The process is led by a tea master with more than 90 years of experience, whose role is essential in controlling each stage of production. From withering and rolling to oxidation and drying, every step is carefully managed to highlight the natural character of the leaf while ensuring consistency and quality.
This approach reflects a continuation of local tea-making traditions, where craftsmanship and experience play a central role. Limited production and manual processing make this tea relatively rare, and it is primarily appreciated by experienced tea lovers who value both the cultural background and the refined, well-structured profile of such teas.
TERROIR
Feng Huang Gongfu Hong Cha is sourced from the mountainous area of Wudong in Guangdong Province, one of the most respected terroirs within the Fenghuang tea region. The gardens are located at medium to high elevations, where a humid subtropical climate, frequent mist, and strong day and night temperature variation create stable conditions for slow and balanced leaf development. These factors support the accumulation of aromatic compounds while preserving clarity and structure in the leaf.
The soils in Wudong are mineral-rich and well-drained, contributing to the depth and definition of the tea’s profile. Tea trees growing in this environment benefit from clean air, filtered sunlight, and natural biodiversity, which together enhance the quality of the raw material. Leaves from trees over 60 years old develop a more concentrated chemical composition, resulting in greater intensity and persistence in the infusion.
The combination of altitude, mature tree material, and the ecological conditions of Wudong defines a terroir that produces teas with both aromatic expressiveness and structural balance. In red tea processing, this translates into a profile where sweetness, fruit character, and gentle mineral undertones are clearly articulated without heaviness.
ORGANOLEPTICS
The dry leaf appearance is well-shaped and slightly twisted, with medium-sized leaves in dark brown tones and occasional lighter highlights. The aroma of the dry leaves is clean and expressive, showing notes of dried fruit, light honey, and a subtle floral nuance typical of the Fenghuang origin. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more layered, revealing ripe fruit tones, gentle caramel sweetness, and a soft, rounded warmth. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining honeyed sweetness with delicate floral notes and a refined fruity character.
The aroma of the liquor in the empty cup is bright and persistent, with clear fruit notes and a soft floral trace. The taste is smooth and balanced, with a medium body and a clean, well-defined structure. From the first sips, natural sweetness and ripe fruit tones emerge, supported by a light malty base and very low astringency. The profile remains stable and harmonious, offering both aromatic expression and clarity across multiple infusions. The aftertaste is long and elegant, leaving a gentle sweetness and a slightly cooling sensation. In the empty cup after drinking, delicate notes of fruit, honey, and light floral sweetness remain.
Feng Huang Gongfu Hong Cha is a carefully crafted red tea from the Fenghuang region of Guangdong Province, an area historically associated with high-level tea production. This tea is made from leaves harvested from trees over 60 years old, which provide a more concentrated and stable raw material compared to younger plantation bushes. The use of mature trees contributes to greater depth and complexity in the final infusion, while maintaining balance and clarity.
Production is carried out on a small scale by a family workshop, where traditional knowledge is preserved and applied with precision. The process is led by a tea master with more than 90 years of experience, whose role is essential in controlling each stage of production. From withering and rolling to oxidation and drying, every step is carefully managed to highlight the natural character of the leaf while ensuring consistency and quality.
This approach reflects a continuation of local tea-making traditions, where craftsmanship and experience play a central role. Limited production and manual processing make this tea relatively rare, and it is primarily appreciated by experienced tea lovers who value both the cultural background and the refined, well-structured profile of such teas.
TERROIR
Feng Huang Gongfu Hong Cha is sourced from the mountainous area of Wudong in Guangdong Province, one of the most respected terroirs within the Fenghuang tea region. The gardens are located at medium to high elevations, where a humid subtropical climate, frequent mist, and strong day and night temperature variation create stable conditions for slow and balanced leaf development. These factors support the accumulation of aromatic compounds while preserving clarity and structure in the leaf.
The soils in Wudong are mineral-rich and well-drained, contributing to the depth and definition of the tea’s profile. Tea trees growing in this environment benefit from clean air, filtered sunlight, and natural biodiversity, which together enhance the quality of the raw material. Leaves from trees over 60 years old develop a more concentrated chemical composition, resulting in greater intensity and persistence in the infusion.
The combination of altitude, mature tree material, and the ecological conditions of Wudong defines a terroir that produces teas with both aromatic expressiveness and structural balance. In red tea processing, this translates into a profile where sweetness, fruit character, and gentle mineral undertones are clearly articulated without heaviness.
ORGANOLEPTICS
The dry leaf appearance is well-shaped and slightly twisted, with medium-sized leaves in dark brown tones and occasional lighter highlights. The aroma of the dry leaves is clean and expressive, showing notes of dried fruit, light honey, and a subtle floral nuance typical of the Fenghuang origin. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more layered, revealing ripe fruit tones, gentle caramel sweetness, and a soft, rounded warmth. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining honeyed sweetness with delicate floral notes and a refined fruity character.
The aroma of the liquor in the empty cup is bright and persistent, with clear fruit notes and a soft floral trace. The taste is smooth and balanced, with a medium body and a clean, well-defined structure. From the first sips, natural sweetness and ripe fruit tones emerge, supported by a light malty base and very low astringency. The profile remains stable and harmonious, offering both aromatic expression and clarity across multiple infusions. The aftertaste is long and elegant, leaving a gentle sweetness and a slightly cooling sensation. In the empty cup after drinking, delicate notes of fruit, honey, and light floral sweetness remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.