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Chuan Hong Gong Fu Black Tea (2024 Spring)

Chuan Hong Gong Fu Black Tea (2024 Spring)

Wang Jing

Type
Black Tea
Origin
Yinxing Village, Junlian County, Yibin, Sichuan Province, China
Cultivar
Jin Mu Dan (Golden Peony)
Elevation
1300m
Steeping instructions
Portion: Each packet contains 4 grams of tea, intended for a single serving. Water Temperature: 90˚C / 194˚F. Steeping: - Gongfu style: 4g : 100-140ml, 10 seconds for 3 infusions, then gradually increasing the steeping time with each round. - Western style: 1g : 80ml, 2min + 1min per infusion. - Bowl style (recommend using glass): 1g : 80ml - Cold brew: 1g : 150ml, 3 hours or longer.
Description
Chuan Hong Gong Fu (川红工夫) black tea was developed in the 1950s. Junlian County, which neighbors northeastern Yunnan and boasts an ideal climate and fertile soil, was chosen as a key site for producing black tea to support China’s tea trade. Over the years, it has earned a reputation as one of China’s finest black teas, celebrated for its rich flavor and aroma. This tea comes from a family-run operation with four generations of tea-making expertise, deeply rooted in the traditions of Chuan Hong Gong Fu. Harvested on March 25, 2024, at an altitude of 1300 meters, this exceptional tea is crafted from the Jin Mu Dan (Golden Peony) cultivar. Differing from traditional Chuan Hong Gong Fu teas, an innovative crafting method called “shaking green” (yaoqing) was incorporated into the withering process. This additional step enhances the tea’s floral and fruity aroma while preserving its smooth, sweet profile. The black, glossy dry leaves exude a sweet floral fragrance. When steeped, the tea produces a golden and translucent liquor with a silky texture and refreshing sweetness, complemented by delicate notes of flowers and fruits.

Shipped in January 2025

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