YI HONG GONGFU HONG CHA
HIGHEST MASTERY RED TEA
RED (BLACK) TEA
★ PESTICIDE-FREE / WILD TEA
Yichang, Hubei, China
Yihong Gongfu Hong Cha is a traditional Chinese red tea from the Yichang area in Hubei Province, historically recognized as one of China’s classic export teas. It is produced from local small-leaf cultivars using precise Gongfu-style processing that emphasizes controlled oxidation and careful leaf shaping. The infusion is smooth and well-structured, offering balanced sweetness, light fruit notes, and a clean, refined finish. MORE
AROMA
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TASTE
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ALTITUDE: 800-1000 m
HARVEST: Spring, 2025
RED (BLACK) TEA
★ PESTICIDE-FREE / WILD TEA
Yichang, Hubei, China
Yihong Gongfu Hong Cha is a traditional Chinese red tea from the Yichang area in Hubei Province, historically recognized as one of China’s classic export teas. It is produced from local small-leaf cultivars using precise Gongfu-style processing that emphasizes controlled oxidation and careful leaf shaping. The infusion is smooth and well-structured, offering balanced sweetness, light fruit notes, and a clean, refined finish. MORE
AROMA
...
TASTE
...
ALTITUDE: 800-1000 m
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: 95-99 °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
Yihong Gongfu Hong Cha is a traditional Chinese red tea produced in the Yichang area of Hubei Province, historically recognized as one of China’s classic Gongfu black teas. It was widely exported from the late 19th century and became known internationally for its balanced character and consistent quality. Alongside other regional Gongfu teas, Yihong played an important role in establishing the reputation of Chinese red tea on global markets.
The tea is made from local small-leaf cultivars, carefully harvested and processed using the Gongfu method, which emphasizes precision and control at every stage. Production includes withering, rolling, full oxidation, and drying, with particular attention given to shaping the leaves and managing oxidation to achieve clarity and balance. This approach allows the tea to develop a clean and well-defined aromatic profile without excessive intensity.
Today, Yihong Gongfu Hong Cha continues to be appreciated for its refined structure and approachable style. It represents a classical expression of red tea craftsmanship, where technical accuracy and regional identity combine to produce a tea valued by both newcomers and experienced tea lovers.
TERROIR
Yihong Gongfu Hong Cha is produced in the Yichang area of Hubei Province, a region characterized by a humid subtropical climate with abundant rainfall, high humidity, and moderate temperature variation. The tea gardens are typically located in hilly and mountainous terrain, where consistent moisture and filtered sunlight support steady and balanced leaf development throughout the growing season.
The soils in this region are fertile and well-drained, providing a stable foundation for healthy root systems and clean plant growth. Local small-leaf cultivars are well adapted to these conditions, producing leaves with a balanced chemical composition suitable for refined red tea processing. The relatively moderate altitude compared to high-mountain regions contributes to a softer and more approachable profile.
The combination of climate, soil, and cultivar results in a terroir that emphasizes clarity, smoothness, and balance. Rather than strong intensity, the leaves develop with a controlled and even character, allowing the processing to highlight gentle sweetness and subtle aromatic complexity in the final tea.
ORGANOLEPTICS
The dry leaf appearance is neat and well-crafted, with slender, slightly twisted leaves in dark brown to black tones and occasional lighter tips. The aroma of the dry leaves is clean and composed, showing notes of light cocoa, dried fruit, and a subtle sweet nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing soft caramel, gentle malt, and a light fruity character. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and balance, combining mild sweetness with delicate fruit notes and a smooth, warm depth.
The aroma of the liquor in the empty cup is soft and stable, with light honeyed tones and a faint fruity trace. The taste is smooth and well-structured, with a medium-light body and a clean, balanced texture. From the first sips, gentle sweetness emerges, supported by mild cocoa and soft fruit nuances, with very low astringency. The profile remains consistent and harmonious across multiple infusions, offering clarity and precision without heaviness. The aftertaste is clean and moderately persistent, leaving a light sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a faint dried fruit nuance remain.
Yihong Gongfu Hong Cha is a traditional Chinese red tea produced in the Yichang area of Hubei Province, historically recognized as one of China’s classic Gongfu black teas. It was widely exported from the late 19th century and became known internationally for its balanced character and consistent quality. Alongside other regional Gongfu teas, Yihong played an important role in establishing the reputation of Chinese red tea on global markets.
The tea is made from local small-leaf cultivars, carefully harvested and processed using the Gongfu method, which emphasizes precision and control at every stage. Production includes withering, rolling, full oxidation, and drying, with particular attention given to shaping the leaves and managing oxidation to achieve clarity and balance. This approach allows the tea to develop a clean and well-defined aromatic profile without excessive intensity.
Today, Yihong Gongfu Hong Cha continues to be appreciated for its refined structure and approachable style. It represents a classical expression of red tea craftsmanship, where technical accuracy and regional identity combine to produce a tea valued by both newcomers and experienced tea lovers.
TERROIR
Yihong Gongfu Hong Cha is produced in the Yichang area of Hubei Province, a region characterized by a humid subtropical climate with abundant rainfall, high humidity, and moderate temperature variation. The tea gardens are typically located in hilly and mountainous terrain, where consistent moisture and filtered sunlight support steady and balanced leaf development throughout the growing season.
The soils in this region are fertile and well-drained, providing a stable foundation for healthy root systems and clean plant growth. Local small-leaf cultivars are well adapted to these conditions, producing leaves with a balanced chemical composition suitable for refined red tea processing. The relatively moderate altitude compared to high-mountain regions contributes to a softer and more approachable profile.
The combination of climate, soil, and cultivar results in a terroir that emphasizes clarity, smoothness, and balance. Rather than strong intensity, the leaves develop with a controlled and even character, allowing the processing to highlight gentle sweetness and subtle aromatic complexity in the final tea.
ORGANOLEPTICS
The dry leaf appearance is neat and well-crafted, with slender, slightly twisted leaves in dark brown to black tones and occasional lighter tips. The aroma of the dry leaves is clean and composed, showing notes of light cocoa, dried fruit, and a subtle sweet nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing soft caramel, gentle malt, and a light fruity character. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and balance, combining mild sweetness with delicate fruit notes and a smooth, warm depth.
The aroma of the liquor in the empty cup is soft and stable, with light honeyed tones and a faint fruity trace. The taste is smooth and well-structured, with a medium-light body and a clean, balanced texture. From the first sips, gentle sweetness emerges, supported by mild cocoa and soft fruit nuances, with very low astringency. The profile remains consistent and harmonious across multiple infusions, offering clarity and precision without heaviness. The aftertaste is clean and moderately persistent, leaving a light sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a faint dried fruit nuance remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.