Hubei

Yíhóng Gōngfū宜红工夫

Yíhóng gōngfū

Origin: China, Húběi Province (湖北, Húběi). Main production areas: Yíchāng Cit...
Tea type: Hubei
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

A historic gongfu black tea from Hubei with a honey-sweet aroma and 'cold cream' effect.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–5 g per 100–120 ml (gongfu method); 3–4 g per 200–250 ml (European method).
Teaware: Gàiwǎn (盖碗, gàiwǎn) of white porcelain — ideal for revealing aroma and precise extraction control. Yíxīng teapot (宜兴紫砂壶) — adds additional softness and roundness ...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C (for highest grades with abundant buds — 90°C, for standard — up to 95°C).
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Hubei
Category: Chinese gōngfū red teas (工夫红茶, gōngfū hóngchá). One of the "Three Great Gongfu Red Teas of China" (中国三大工夫红茶).
Coordinates: ≈ 30.4° N, 111.3° E (reference point at the center of the productive zone — Yichang).
Origin: China, Húběi Province (湖北, Húběi). Main production areas: Yíchāng City (宜昌市, Yíchāng Shì) and Ēnshī Tujia and Miáo Autonomous Prefecture (恩施土家族苗族自治...

Taste

Dry Leaf Appearance: Thin, tightly rolled tea strips (条索紧细, tiáosuǒ jǐnxì), even and uniform. Color — deep black-brown with oily luster (乌润, wūrùn). Golden bud tips (金毫, jīnháo) ...
Dry Leaf Aroma: Warm, sweetish — honey, rye bread, light caramel notes. Highest grades additionally display subtle floral-fruity overtones.
Liquor Aroma: Rich, multi-layered — in first infusions honey and fruity notes dominate (dried apricot, date); as brewing continues, bread-caramel and light spicy notes unfold. The aroma is pe...
Liquor Color: Orange-red, bright and clear (橘红明亮, júhóng míngliàng). When hot — with a golden rim at the cup walls (金圈).
Spent Leaves: Leaves unfold evenly, elastic and soft. Color — red-copper, uniform, without dark spots (叶底红亮, yèdǐ hóng liàng).
Taste: Full-bodied, rounded, with pronounced circular sweetness. Astringency is mild, balanced, not puckering. Aftertaste is long, warming, with notes of caramel and ripe fruits. A cha...

Details

Oxidation: 85.000000 - 95.000000
Leaf Shape: Strip
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Yihong belongs to the group of medium- and small-leaf gongfu red teas (中小叶种工夫红茶). Traditionally uses local populations of *Camellia sinensis* var. *sinensis* (群体种, qúntǐ zh...
Picking: Spring (mid-March — April) for highest grades; summer and autumn harvest for standard batches. Spring tea is distinguished by a milder aroma and high amino acid content, summer ...

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