Needle Leaf

Nínghóng Gōngfū宁红工夫

Nínghóng Gōngfū

Origin: China, Jiāngxī Province (江西省, Jiāngxī Shěng); Jiǔjiāng Prefecture (九江...
Tea type: Needle Leaf
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Ninghong Gong Fu — a historical red tea from Jiangxi with honey-caramel flavor, once called 'the tea that crowned China'.

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 ml (European method in porcelain teapot).
Teaware: White porcelain gàiwǎn (盖碗) — allows evaluation of liquor brightness and aroma; porcelain teapot; Yíxīng teapot (宜兴紫砂壶) for more "enveloping" profile.
Water Temperature: 90.000000
Brewing Notes: 3–4 g tea, 200 ml water at 90°C, steeping 3–4 minutes. Ninghong — one of few Chinese red teas traditionally used in blends for Western market; it works excellently for inde...
Water Temperature Detail: 90–95°C.

Origin

Tea Type: Red
Origin Country: CN
Province: Jiangxi
Category: Chinese gōngfu red teas (工夫红茶, gōngfu hóngchá); historically famous teas of China.
Coordinates: ≈ 29.0° N, 114.4° E (center of Xiushui County). Protected zone: 28°47′–29°22′ N, 113°57′–114°56′ E.
Origin: China, Jiāngxī Province (江西省, Jiāngxī Shěng); Jiǔjiāng Prefecture (九江市, Jiǔjiāng Shì); Xiūshuǐ County (修水县, Xiūshuǐ Xiàn) — primary producer (≈80% of total Ninghong vo...

Taste

Dry Leaf Appearance: Tight, dense "thread-like" twist (紧结, jǐnjié); slender, elongated "needles" (苗锋修长, miáofēng xiūcháng); color — dark brown to black with oily l...
Dry Leaf Aroma: Sweet and high (甜香高长, tiánxiāng gāocháng); notes of honey, dried fruits, light tones of fresh baking and roasted nuts.
Liquor Aroma: Multi-layered: in the foreground — ripe honey and caramel; in development — tones of dried apricot, prunes, bread crust; in the aftertaste — delicate florality and woody warmth.
Liquor Color: Red-amber, bright and clear (红亮, hóngliàng); in best batches — with golden "ring" at cup edges.
Spent Leaves: Tender red, evenly colored (浅红, qiǎnhóng); leaves soft, elastic, unfold completely.
Taste: Sweet and mellow (甜醇, tiánchún); dense but not heavy "body"; velvety astringency quickly transitions to prolonged sweet aftertaste (回甘). The characteristic &...

Details

Oxidation: 85.000000 - 95.000000
Leaf Shape: Needle
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Traditionally uses local small-leaf and medium-leaf populations of *Camellia sinensis* var. *sinensis* (群体种, qúntǐzhǒng), historically growing in the mountainous regions of...
Picking: Spring–summer. Best batches — from spring first picking (清明前后, Qīngmíng qiánhòu — around Qingming festival, early April). Summer and autumn pickings provide raw m...

Где купить

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