ORIGIN
The tea in these places was made back in the Tang Dynasty (618 to 907 AD), but nowadays version is much higher quality and has been 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 the stability of taste. Tea with exceptional varietal characteristics has a very clear taste pattern that digs into memory. Due to a special technology, used in Gongfu Hong Cha production, which partly excludes fixing, also called the “Kill green” operation, 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 is considered as a quite aged red tea with a thick, deep, and exquisite taste.
ORGANOLEPTICS
This tea is made from pure buds and handmade by traditional methods. Tea leaves have gentle dark chocolate and bakery aroma. After rinsing aroma develops 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.