Hubei Yihong Black Tea | Yi Hong Gong Fu Cha - Option: 50 g

Yi Hong Gong Fu Cha 宜红工夫茶 is one of the Chinese gong fu black (red) teas produced in the Yichang Region of Hubei Provicne. The districts in this area are Wufeng, Hefeng, Lichuan, Changyang, Dengcun, Badong, Jianshi, Zigui, Xingshan, Yidu. The name consists of words ‘Yi‘, as in where the tea is produced - ‘Yichang’, and ‘Hong’, as in the type of tea - ‘red’.

The production of Yihong black tea started in the 1850s. When Hankou (a city very close to Yichang) was opened up as a trading port in 1861, the British government imported large amount of Yihong every year through this maritime link. Since then, Yihong has held its reputation for consistent and high quality. The Yichang region is located in the Wuling Mountains. A local climate, soil conditions and natural sourroundings were pre-selected by Gods for high quality of tea. Many different tea cultivars can be found here: Yichang Dayezhong, Yihongzao, Enshi Dayezhong, Hefeng Taizicha, Enshi Taizizao, Badong Taizicha, Wufeng Dayezhong, Wufeng Liuyezhong and more.

One special character of Yihong is that it has strong flowery flavor.  Especially the Yihong Black Tea from the Dengcun District. In 1960s, there was a study on the flavor of Yihong and it discovered that due to many flowers that naturally grow in the region, especailly in the Spring season, for example Rosa laevigata, the tea absorbs a fragrance of the flowers in the air. This is how the natural flowery flavor of high grade Yihong Black Tea forms.

Yihong tea has tight and thin ropes with golden hairs, black and oily colour, sweet and pure aroma, mellow and fresh taste, red and bright soup colour. Ther is the "cold after muddy" phenomenon cause by high content of theaflavin and other substances. It refers to the process of black tea turning from clear to muddy after cooling, which is a sign of rich tea broth contents and excellent tea quality.