YIXING GONGFU HONG CHA
HIGHEST MASTERY RED TEA
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Yixing, Jiangsu, China
Yixing Gongfu Hong Cha is a traditional Chinese red tea from Yixing, a region also known for its historic teapot craftsmanship. It is produced from local small-leaf cultivars using careful Gongfu-style processing that emphasizes precision in oxidation and shaping. The infusion is smooth and balanced, offering gentle sweetness, light fruity notes, and a clean, refined finish. MORE
AROMA
Chocolate, Woody
TASTE
Cacao, creamy
HARVEST: Spring, 2016
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Yixing, Jiangsu, China
Yixing Gongfu Hong Cha is a traditional Chinese red tea from Yixing, a region also known for its historic teapot craftsmanship. It is produced from local small-leaf cultivars using careful Gongfu-style processing that emphasizes precision in oxidation and shaping. The infusion is smooth and balanced, offering gentle sweetness, light fruity notes, and a clean, refined finish. MORE
AROMA
Chocolate, Woody
TASTE
Cacao, creamy
HARVEST: Spring, 2016
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
Yixing Gongfu Hong Cha is a traditional Chinese red tea produced in Yixing, a region historically associated not only with tea cultivation but also with the production of Yixing clay teapots. While Jiangsu is better known for green tea, Yixing has a long-standing tradition of crafting refined red teas in smaller quantities, focusing on precision and balance rather than intensity.
The tea is made from local small-leaf cultivars, carefully harvested and processed using the Gongfu method, which emphasizes attention to detail at every stage. Production includes withering, rolling, controlled oxidation, and drying, with particular focus on achieving a clean and well-structured profile. The term “Gongfu” in this context reflects the level of skill and time invested in processing, aiming to highlight the natural qualities of the leaf.
Yixing Gongfu Hong Cha is valued for its clarity, smoothness, and approachable character. It represents a refined interpretation of Chinese red tea outside the more commonly known producing regions, offering a balanced profile that reflects both the local tradition and the careful craftsmanship applied during production.
TERROIR
Yixing Gongfu Hong Cha is produced in the area of Yixing, located in Jiangsu Province. The region is characterized by a humid subtropical climate with moderate temperatures, consistent rainfall, and relatively high humidity throughout the growing season. These conditions support steady and even leaf development, allowing the plants to maintain a balanced composition of aromatic and structural compounds.
Tea gardens in Yixing are generally situated at low to moderate elevations, where gentle terrain and fertile, well-drained soils contribute to stable plant growth. The soils are rich in minerals and organic matter, supporting healthy root systems and clean leaf development. The local small-leaf cultivars adapted to this environment tend to produce leaves with a softer structure and a more delicate aromatic profile compared to high-mountain regions.
The combination of climate, soil, and cultivar results in a terroir that emphasizes smoothness, clarity, and balance. Rather than strong intensity, the leaves develop with a refined and controlled character, allowing the processing to highlight gentle sweetness and subtle aromatic nuances in the final tea.
ORGANOLEPTICS
The dry leaf appearance is neat and well-formed, with slender, slightly twisted leaves in dark brown tones and occasional lighter highlights. The aroma of the dry leaves is clean and restrained, showing notes of light cocoa, mild dried fruit, and a gentle sweet undertone. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing soft caramel, light honey, and a subtle baked fruit nuance. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and balance, combining mild malt with delicate fruit notes and a smooth, warm sweetness.
The aroma of the liquor in the empty cup is soft and transparent, with gentle honeyed tones and a light fruity trace. The taste is smooth and well-structured, with a medium-light body and a clean, balanced texture. From the first sips, a natural sweetness emerges, supported by mild cocoa and soft fruit nuances, with very low astringency. The profile remains stable and harmonious across multiple infusions, offering clarity and precision without heaviness. The aftertaste is clean and slightly warming, leaving a light sweetness on the palate. In the empty cup after drinking, delicate notes of honey, light caramel, and a faint fruity sweetness remain.
Yixing Gongfu Hong Cha is a traditional Chinese red tea produced in Yixing, a region historically associated not only with tea cultivation but also with the production of Yixing clay teapots. While Jiangsu is better known for green tea, Yixing has a long-standing tradition of crafting refined red teas in smaller quantities, focusing on precision and balance rather than intensity.
The tea is made from local small-leaf cultivars, carefully harvested and processed using the Gongfu method, which emphasizes attention to detail at every stage. Production includes withering, rolling, controlled oxidation, and drying, with particular focus on achieving a clean and well-structured profile. The term “Gongfu” in this context reflects the level of skill and time invested in processing, aiming to highlight the natural qualities of the leaf.
Yixing Gongfu Hong Cha is valued for its clarity, smoothness, and approachable character. It represents a refined interpretation of Chinese red tea outside the more commonly known producing regions, offering a balanced profile that reflects both the local tradition and the careful craftsmanship applied during production.
TERROIR
Yixing Gongfu Hong Cha is produced in the area of Yixing, located in Jiangsu Province. The region is characterized by a humid subtropical climate with moderate temperatures, consistent rainfall, and relatively high humidity throughout the growing season. These conditions support steady and even leaf development, allowing the plants to maintain a balanced composition of aromatic and structural compounds.
Tea gardens in Yixing are generally situated at low to moderate elevations, where gentle terrain and fertile, well-drained soils contribute to stable plant growth. The soils are rich in minerals and organic matter, supporting healthy root systems and clean leaf development. The local small-leaf cultivars adapted to this environment tend to produce leaves with a softer structure and a more delicate aromatic profile compared to high-mountain regions.
The combination of climate, soil, and cultivar results in a terroir that emphasizes smoothness, clarity, and balance. Rather than strong intensity, the leaves develop with a refined and controlled character, allowing the processing to highlight gentle sweetness and subtle aromatic nuances in the final tea.
ORGANOLEPTICS
The dry leaf appearance is neat and well-formed, with slender, slightly twisted leaves in dark brown tones and occasional lighter highlights. The aroma of the dry leaves is clean and restrained, showing notes of light cocoa, mild dried fruit, and a gentle sweet undertone. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing soft caramel, light honey, and a subtle baked fruit nuance. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and balance, combining mild malt with delicate fruit notes and a smooth, warm sweetness.
The aroma of the liquor in the empty cup is soft and transparent, with gentle honeyed tones and a light fruity trace. The taste is smooth and well-structured, with a medium-light body and a clean, balanced texture. From the first sips, a natural sweetness emerges, supported by mild cocoa and soft fruit nuances, with very low astringency. The profile remains stable and harmonious across multiple infusions, offering clarity and precision without heaviness. The aftertaste is clean and slightly warming, leaving a light sweetness on the palate. In the empty cup after drinking, delicate notes of honey, light caramel, and a faint fruity sweetness remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.