YI HONG GONG FU HONG CHA
YICHANG HIGHEST MASTERY BLACK TEA
RED (BLACK) TEA
★ PESTICIDE-FREE / WILD TEA
Yichang, Hubei, China
Yi Hong Gong Fu Cha, often called Yihong, is a lesser-known but spectacular type of black tea hailing from the Hubei province in China. Celebrated for its unique flavor and aesthetic appeal, Yihong black tea has become an intriguing choice among tea connoisseurs. MORE
AROMA
...
TASTE
...
ALTITUDE: 800-1000 m
HARVEST: Spring, 2024
RED (BLACK) TEA
★ PESTICIDE-FREE / WILD TEA
Yichang, Hubei, China
Yi Hong Gong Fu Cha, often called Yihong, is a lesser-known but spectacular type of black tea hailing from the Hubei province in China. Celebrated for its unique flavor and aesthetic appeal, Yihong black tea has become an intriguing choice among tea connoisseurs. MORE
AROMA
...
TASTE
...
ALTITUDE: 800-1000 m
HARVEST: Spring, 2024
According to studies, red/black teas can absorb heavy metals and toxins, as well as break them down. Medical experiments show that red tea alkaloids excite the central nervous system, increase concentration, and improve mental abilities, which strengthens memory. Alkaloids also stimulate the cardiovascular system and increase heartbeat, thereby accelerating blood circulation. It has a revitalising effect and helps in digestion processes.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 95-95 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95-99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture 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!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
YICHANG HIGHEST MASTERY BLACK TEA
ABOUT
Yi Hong Gong Fu Cha, often called Yihong, is a lesser-known but spectacular type of black tea hailing from the Hubei province in China. Celebrated for its unique flavor and aesthetic appeal, Yihong black tea has become an intriguing choice among tea connoisseurs, offering a delightful blend of rich history and quality craftsmanship. In the 1850s, Yi Hong's black tea gained prominence when Hankou, near Yichang, opened as a trading port in 1861. The British began importing extensive quantities, solidifying its reputation for quality. The region's ideal climate and diverse soil support a range of tea cultivars, including Yichang Dayezhong and Yihongzao. A defining characteristic of Yi Hong tea is its strong floral aroma, particularly noted in teas from the Dengcun District. Yi Hong tea is recognized for its tightly rolled leaves with golden tips and a deep black, oily hue. It offers a sweet aroma, a mellow taste, and a bright red infusion.
ORIGIN
Yichang is nestled in the scenic Wuling Mountains and encompasses various districts, such as Wufeng, Hefeng, Lichuan, Changyang, Badong, and Zigui. The mountainous terrain and elevation create microclimates conducive to growing diverse tea cultivars. The region's fertile soil, enriched by the minerals from the mountains, plays a crucial role in the rich flavor profiles of its teas. Yichang experiences a subtropical monsoon climate characterized by distinct seasons, ample rainfall, and abundant sunshine. These climatic conditions foster vigorous plant growth, particularly during the spring when the natural surroundings bloom with various flowers. The local flora, including Rosa laevigata, contributes to the unique floral notes found in teas produced in this area. The Yichang region has several tea cultivars, including Yichang Dayezhong, Yihongzao, Hefeng Taizicha, and many more. These cultivars are valued for their distinctive characteristics that reflect the region's terroir. Local tea farmers often employ traditional methods of cultivation and processing passed down through generations, ensuring high quality and authenticity.
ORGANOLEPTICS
The harvest harvested in early spring, high-quality raw materials, and meticulous craftsmanship make this tea a fine representative of premium red tea from China. The young buds and leaves, having undergone oxidation, have transformed into something exquisite and vibrant. This tea will delight everyone, from beginners to experienced connoisseurs of Chinese tea.
The dry tea leaves have a bright, sweet, and soft aroma with notes of honey, berries, and dark chocolate. When warmed by the breath, the aroma deepens into more complex, confectionery-like tones with hints of tobacco. In a pre-warmed teapot, the fragrance develops into creamy, chocolate, and buttery notes, reminiscent of freshly baked dough, cinnamon, and vanilla. The aroma is refined, sophisticated, and profound. The rinsed tea leaves reveal fruity, dried fruit, and pastry-like notes. With subsequent infusions, the aroma of the leaves evolves into fresh bamboo, custard, and subtle, elusive wildflower notes.
The taste is soft, sweet, and refreshing, with light fruity, floral, and tobacco notes. Often, it leaves a lingering sweet aftertaste and a pleasantly warming effect. The empty bowl has a vibrant caramel, sugar, and honey scent. The tea brews into a light amber color with a slight red hue. With further infusions, the flavor develops a deeper honeyed profile. The tea has a sweet, smooth, and clean taste, emphasizing its nobility and organic character.
Yi Hong Gong Fu Cha, often called Yihong, is a lesser-known but spectacular type of black tea hailing from the Hubei province in China. Celebrated for its unique flavor and aesthetic appeal, Yihong black tea has become an intriguing choice among tea connoisseurs, offering a delightful blend of rich history and quality craftsmanship. In the 1850s, Yi Hong's black tea gained prominence when Hankou, near Yichang, opened as a trading port in 1861. The British began importing extensive quantities, solidifying its reputation for quality. The region's ideal climate and diverse soil support a range of tea cultivars, including Yichang Dayezhong and Yihongzao. A defining characteristic of Yi Hong tea is its strong floral aroma, particularly noted in teas from the Dengcun District. Yi Hong tea is recognized for its tightly rolled leaves with golden tips and a deep black, oily hue. It offers a sweet aroma, a mellow taste, and a bright red infusion.
ORIGIN
Yichang is nestled in the scenic Wuling Mountains and encompasses various districts, such as Wufeng, Hefeng, Lichuan, Changyang, Badong, and Zigui. The mountainous terrain and elevation create microclimates conducive to growing diverse tea cultivars. The region's fertile soil, enriched by the minerals from the mountains, plays a crucial role in the rich flavor profiles of its teas. Yichang experiences a subtropical monsoon climate characterized by distinct seasons, ample rainfall, and abundant sunshine. These climatic conditions foster vigorous plant growth, particularly during the spring when the natural surroundings bloom with various flowers. The local flora, including Rosa laevigata, contributes to the unique floral notes found in teas produced in this area. The Yichang region has several tea cultivars, including Yichang Dayezhong, Yihongzao, Hefeng Taizicha, and many more. These cultivars are valued for their distinctive characteristics that reflect the region's terroir. Local tea farmers often employ traditional methods of cultivation and processing passed down through generations, ensuring high quality and authenticity.
ORGANOLEPTICS
The harvest harvested in early spring, high-quality raw materials, and meticulous craftsmanship make this tea a fine representative of premium red tea from China. The young buds and leaves, having undergone oxidation, have transformed into something exquisite and vibrant. This tea will delight everyone, from beginners to experienced connoisseurs of Chinese tea.
The dry tea leaves have a bright, sweet, and soft aroma with notes of honey, berries, and dark chocolate. When warmed by the breath, the aroma deepens into more complex, confectionery-like tones with hints of tobacco. In a pre-warmed teapot, the fragrance develops into creamy, chocolate, and buttery notes, reminiscent of freshly baked dough, cinnamon, and vanilla. The aroma is refined, sophisticated, and profound. The rinsed tea leaves reveal fruity, dried fruit, and pastry-like notes. With subsequent infusions, the aroma of the leaves evolves into fresh bamboo, custard, and subtle, elusive wildflower notes.
The taste is soft, sweet, and refreshing, with light fruity, floral, and tobacco notes. Often, it leaves a lingering sweet aftertaste and a pleasantly warming effect. The empty bowl has a vibrant caramel, sugar, and honey scent. The tea brews into a light amber color with a slight red hue. With further infusions, the flavor develops a deeper honeyed profile. The tea has a sweet, smooth, and clean taste, emphasizing its nobility and organic character.
AN SHIM TEA - VIETNAM
Try one of the best and rarest Vietnamese teas from AN SHIM TEA COLLECTION