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Gongfu Hongcha Pressed from the Lida Plant: Classic Chinese Tea
Gongfu Hongcha (功夫红茶, pinyin Gōngfū hóngchá) "Kung Fu Black Tea" is a special variety of Chinese red tea, which is valued for its rich taste, aroma and deep color of the infusion. Literally, the name is translated as "tea prepared with skill." Indeed, the production of this tea requires not only high-quality raw materials, but also a special processing technology that allows you to reveal all the nuances of the taste and aroma of the tea leaf.
What is Gongfu Hongcha?
- Gongfu is a Chinese word that translates as "craftsmanship." It reflects the high quality and craftsmanship with which this tea is made.
- Hongcha is the Chinese name for black tea.
Tea pressing is a traditional Chinese method in which tea leaves are rolled and pressed into various shapes: bricks, cakes, mushrooms, etc. This shape allows the tea to retain its properties and aroma longer.
History and origin
Gongfu Hongcha has deep roots in Chinese tea culture. Its history is closely connected with the Fujian region, where unique methods of producing this tea were developed. Due to its high quality and unique taste, Gongfu Hongcha quickly gained popularity not only in China, but also far beyond its borders.
Features of production
What distinguishes gongfu huncha from other types of red tea?
- Tea leaf collection: For the production of gongfu huncha, only young shoots of the tea bush with two or three leaves and one bud are used. This allows you to get tea with a delicate and harmonious taste.
- Processing: The process of processing tea leaves for gongfu huncha includes several stages: withering, twisting, fermentation, drying. Each stage requires special attention and skill of the tea master.
- Varieties: There are many varieties of gongfu huncha, each of which has its own unique characteristics. For example, varieties with floral, fruity or nutty notes are known.
Taste and aroma
Gongfu Hongcha has a rich and deep taste, which can vary depending on the variety and degree of fermentation. It has notes of fruits, flowers, honey, nuts and chocolate. The aroma of tea is sweet and spicy, with light woody tones.
When dry, the aroma of tea is voluminous, bright, with a rich wine note, nuances of dried fruits, candied fruits and touches of tobacco. Washed tea leaves convey the aroma of heated wood, dried bread crusts with a pleasant tobacco trail.
The taste of brewed tea is moderately tart, dense and rich. The taste is dry wood, dried bread crumbs, honey accent. After the third infusion, notes of dried strawberries appear mixed with fruity and floral tones.
This tea can withstand 6 infusions. To prepare the infusion, you will need 5-7 g of tea per Yixing clay teapot or 150 ml gaiwan, and water with a temperature of 95-98 °C.
The color of the finished infusion is dark amber with a tangerine hue. The aftertaste is moderately tart, with shades of bread croutons and woody nuances.
Pressed Gongfu Hong Cha gently tones, moderately warms and evokes a feeling of comfort.
Tea for daily tea drinking, thanks to the press in the shape of a chocolate bar, it is convenient to brew, taking it apart into pieces. Avid lovers of red teas, this pressed tea will appeal to taste. It is definitely worthy of attention.
Health benefits
Like other teas, gongfu hongcha is rich in antioxidants, vitamins and minerals. Regular consumption of this tea helps strengthen the immune system, improve digestion, lower cholesterol and prevent cardiovascular diseases.