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YIXING GONGFU HONG CHA
HIGHEST MASTERY RED TEA from YIXING
RED (BLACK) TEA
ORGANIC
Yixing, Jiangsu, China
Quite rare tea from Yixing city, Jiangsu province, China. Made from local cultivar and processed by original technology, this tea is a bright example of 'Gongfu Hong Cha' (Highest Mastery Red tea) category. Intense and at the same time gentle aroma and taste will definitely satisfy red tea lovers.
When properly stored, this tea gets better with time!
AROMA
Chocolate, Woody
TASTE
Cacao, creamy
HARVEST: Spring, 2016
RED (BLACK) TEA
ORGANIC
Yixing, Jiangsu, China
Quite rare tea from Yixing city, Jiangsu province, China. Made from local cultivar and processed by original technology, this tea is a bright example of 'Gongfu Hong Cha' (Highest Mastery Red tea) category. Intense and at the same time gentle aroma and taste will definitely satisfy red tea lovers.
When properly stored, this tea gets better with time!
AROMA
Chocolate, Woody
TASTE
Cacao, creamy
HARVEST: Spring, 2016
According to studies, red teas are able to 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 BIOCHEMISTRY OF A TEA LEAF
Learn more about BIOCHEMISTRY OF A TEA LEAF
Water temperature: 95-100 °C.
Amount of tea: 3-5 grams per 100 ml of water.
Brewing method: Pin Cha, infusion.
Learn more about TEA BREWING METHODS
Amount of tea: 3-5 grams per 100 ml of water.
Brewing method: Pin Cha, infusion.
Learn more about TEA BREWING METHODS
HIGHEST MASTERY RED TEA from YIXING
ORIGIN
The tea in these places was made back in the Tang Dynasty (618 to 907 AD), but nowadays version is much more high quality and is being produced since 1981, when the main nuances of harvesting and processing quality were established. The beauty of the classic Yixing Hong Cha largely lies in stability of taste. Tea with exceptional varietal characteristics has a very clear taste pattern that literally digs into memory. Due to a special technology, used in Gongfu Hong Cha production, which partly excludes fixing, also called “Kill green” operation, due to which some of the enzymes continue enzymatic processes before and after final drying. The taste of tea develops with time and lets tea being aged for a long time.
This tea was made in 2016 and considered as a quite aged red tea with thick, deep and exquisite taste.
ORGANOLEPTICS
This tea is made from pure buds and handmade by traditional method. Tea leaves have gentle dark chocolate and bakery aroma. After rinsing aroma develop into dough and tofu with cacao nuances on the top. The taste is deep and smooth with notes of hot chocolate, sweet and sour bread and a little bit of coffee. Very interesting smooth and velvety texture. Sweet and long-lasting aftertaste. This tea is a perfect example of what can happen with red tea during 5+ years of aging.
The tea in these places was made back in the Tang Dynasty (618 to 907 AD), but nowadays version is much more high quality and is being produced since 1981, when the main nuances of harvesting and processing quality were established. The beauty of the classic Yixing Hong Cha largely lies in stability of taste. Tea with exceptional varietal characteristics has a very clear taste pattern that literally digs into memory. Due to a special technology, used in Gongfu Hong Cha production, which partly excludes fixing, also called “Kill green” operation, due to which some of the enzymes continue enzymatic processes before and after final drying. The taste of tea develops with time and lets tea being aged for a long time.
This tea was made in 2016 and considered as a quite aged red tea with thick, deep and exquisite taste.
ORGANOLEPTICS
This tea is made from pure buds and handmade by traditional method. Tea leaves have gentle dark chocolate and bakery aroma. After rinsing aroma develop into dough and tofu with cacao nuances on the top. The taste is deep and smooth with notes of hot chocolate, sweet and sour bread and a little bit of coffee. Very interesting smooth and velvety texture. Sweet and long-lasting aftertaste. This tea is a perfect example of what can happen with red tea during 5+ years of aging.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION