Yihong Gongfu Tea
 
Place of Origin:   Enshi Tujia and Miao Autonomous Prefecture, Hubei Porvince.
 
 
Tea Varieties & Grades:
 
YHGF-A1: 50USD/KG
***Enshi Se-enriched Black Tea/Souchong Black Tea/3rd-grade Tea ***
 
YHGF-A2: 95USD/KG
***Enshi Se-enriched Black Tea/Souchong Black Tea/2nd-grade Tea ***
 
YHGF-A3: 90USD/0.5KG
***Enshi Se-enriched Black Tea/Souchong Black Tea/1st-grade Tea ***
 
YHGF-A4: 175USD/0.5KG
***Enshi Se-enriched Black Tea/Souchong Black Tea/Early Spring Tea/Super-grade Tea ***
 
 
 
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Yihong Gongfu tea produced in the Hefeng, Changyang, Enshi, Yichang Country of Hubei. Yihong Gongfu tea picks fresh leaves between Qing Ming Festival and Guyu Festival, the standard is a bud or a bud and two leaves. Yihong Gongfu tea has primary processing and refining two stages. Primary processing is plucking, withering, rolling, fermentation, drying; refined processing is divided into 3 Sections and l3 procedures.The name "Yi Hong" was given because this tea had to pass through Yi Chang County before reaching Han Kou Port for export;Other names:Yi Hong Congou tea ,, Yi Chang Hong Cha.
 
Taste:
Yi Hong's dried leaves give off a sweet aroma remiscent of Chinese Red Dates, and this is carried well into the taste and aroma of the tea. It also has a strong and lasting aftertaste.
Appearance:
The golden black tea leaves are tightly rolled into needle-like shape.
Brewing guide:
using purple clay or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 95°c for 1 minute for the first and second brewing. Gradually increase steeping time for subsequent brewing. If you like milk with your tea, add 10 to 15ml of sweetened/plain dairy milk and stir.