Red Tea

Chuānhóng Gōngfū川红工夫

Chuānhóng gōngfū

Origin: China, Sìchuān Province (四川省, Sìchuān Shěng), Yíbīn City (宜宾市, Yíbīn ...
Tea type: Red Tea
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Sichuan gongfu black tea with a bright orange caramel aroma — one of the three great black teas of China.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–5 g per 100–120 ml (gongfu method); 2–3 g per 200–250 ml (European steeping).
Teaware: Porcelain gàiwǎn (盖碗) 100–120 ml — best choice for revealing aromatic profile; for dense, mature batches, clay teapot is acceptable. For Western method — porcelain teapot o...
Water Temperature: 90.000000
Brewing Notes: Soft spring, bottled or filtered; tap water with high hardness and chlorine is not recommended.
Water Temperature Detail: 90–95°C for standard batches; 80–90°C for highest grades and delicate single-bud teas (like «Guifeihong» or «Jinya»).

Origin

Tea Type: Red
Origin Country: CN
Province: Sichuan
Category: Gōngfū hóngchá (工夫红茶, gōngfū hóngchá) — a group of high-grade Chinese red teas with complex multi-stage processing. Part of the trio of China's most famo...
Coordinates: approximately 28°46′ N, 104°37′ E (Yibin area).
Origin: China, Sìchuān Province (四川省, Sìchuān Shěng), Yíbīn City (宜宾市, Yíbīn Shì) — Jūnlián County (筠连县, Jūnlián Xiàn), Gāo County (高县, Gāo Xi&#2...

Taste

Dry Leaf Appearance: Conditions of tight, plump twist (肥壮圆紧); leaf compact, with noticeable golden tips (金毫); color — black with oily luster (乌黑油润). Highest grades demonstrate elegant «points&#...
Dry Leaf Aroma: Bright, fresh, with distinct orange caramel note (橘糖香) — the signature aromatic marker of Chuanhong. In the background — honey, floral-fruity tones; with deep inhalation, light ...
Liquor Aroma: Multi-layered: in top notes — orange zest and burnt sugar; in middle — floral sweetness and ripe fruits; in base — warm, slightly smoky trail from charcoal roasting. Aroma is pe...
Liquor Color: From bright red to ruby-scarlet with golden rim (金圈); rich, clear and brilliant (浓亮).
Spent Leaves: Red-copper, soft and thick (厚软红匀); in highest grades leaves are whole and evenly colored, elastic to touch.
Taste: Dense, juicy and fresh (醇厚鲜爽), with pronounced natural sweetness; astringency mild, quickly transitioning to sweet aftertaste (回甘). On the tongue — oily, enveloping texture; wit...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Primary raw material — Sichuan medium-leaf and small-leaf population (四川中小叶群体种, Sìchuān zhōng-xiǎoyè qúntǐ zhǒng) *Camellia sinensis var. sinensis*. Historically,...
Picking: Spring (from late March — early April), summer and autumn. Thanks to the extended growing season (over 210 days), three harvest seasons are possible; autumn harvest comprises 26...
Phase: Early

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