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Yi Hong Gong Fu Black Tea

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Brief Introduction to
Yi Hong Gong Fu Black Tea


Yi Hong Gong Fu is originally produced in Yi Chang of China’s Hubei Province. Yichang black tea was invented in 1850s and its production has lasted for over one hundred years. And now it’s also planted and produced in some other counties of Hubei province, while Yichang and Enshi are the main producing areas covering 80% of the total annual production. In 1861, Hankou was listed as a trading port by the later Qing Dynasty, the British merchants opened firms to purchase tea, the teas shipped from Yichang to Hankou for export were called Yichang Black Tea, then it got the name and became more and more recognized. And in 1876, Yichang was listed a foreign trading port, the tea export was increasing rapidly.

The best picking time of Yihong Gongfu is between Chinese Qing Ming and Guyu Seasons, and the picking standard is one bud with 1-2 tender leaves. Yihong Gongfu tea has two primary producing stages as processing and refining. The tea processing stage is divided into plucking, withering, rolling, fermentation, drying, etc. And the refining stage is more complicated and has to be completed by experienced tea masters.

Yi Hong’s dry tea leaves are tightly rolled into needle-like shape and smell charming with aromatic sweetness. When brewed it has a strong and longlasting aftertaste. We recommend to use Yixing pot or Gaiwan to brew Yihong Gongfu tea in Chinese traditional gongfu way.

make the perfect cup of
Yi Hong Gong Fu Black Tea

    • Teaware
    • icon-brewing-guidelines-teapot
    • 12 OZ. Porcelain Pot, Yixing Pot, Gaiwan (Bowl)
    • Leaves
    • icon-brewing-guidelines-leaf
    • 1 TBS
    • Water
    • icon-brewing-guidelines-water
    • Filtered (Spring) Water
    • Fire
    • icon-brewing-guidelines-fire
    • 100°C | 212°F
    • Time
    • icon-brewing-guidelines-clock
    • 2 Min for 1st Infusion
    • Infusion
    • icon-brewing-guidelines-infusion
    • 5 infusions

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Yi Hong Gong Fu Black Tea


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