Gongfu tea

Basic Introduction of Yichang YihongYichang Black Tea, also known as Yihong or Yichang Gongfu tea, is one of the main varieties of Chinese gongfu black teas. It is produced in the mountainous areas of Hefeng, Changyang, Enshi, and Yichang counties in West Hubei Province. It is called "Yihong Gongfu" because it requires a great deal of processing effort. The Yihong tea leaves are slender and covered with fine hairs, have a lustrous dark color, sweet and pure aroma, bright red liquor, fresh and mellow taste, and bright red leaf base. The liquor of high-grade tea may turn cloudy when cooled.Geographical RangeThe geographical protection area for the Yidu Yihong agricultural product geographic indication covers the entire territory of Yidu City, including (Honghuatai Town, Gaobazhou Town, Yaodiandian Town, Wuyanquan Town, Niejihe Town, Panjiawan Tujia Nationality Township, Wangjiafan Town, Songmoping Town, Zhicheng Town, Lucheng Subdistrict Office). The geographical coordinates of the origin are located at 30°05′55″N-30°36′00″N latitude and 111°05′47″E-111°36′02″E longitude. The scale is 100,000 mu, with a production of 13,000 tons. Product CharacteristicsThe Yihong tea leaves are slender and covered with fine hairs, have a lustrous dark color, sweet and pure aroma, bright red liquor, fresh and mellow taste, and bright red leaf…

When it comes to gongfu tea, many people think of gongfu black tea or Chaozhou-style gongfu tea, but few know why it is called gongfu tea. Is it because the variety of the tea leaves is named gongfu? Let's talk about what gongfu tea really is. Generally speaking, gongfu refers to the time and effort spent on something, as well as the meticulousness and refinement involved, or the skill and expertise attained in a particular field. Black Tea Gongfu Tea In the category of black teas, gongfu tea is a type of refined black tea. It is named gongfu tea (or gongfu black tea) due to the extremely meticulous processing during both preliminary and final production stages. In the Qing Dynasty, gongfu tea referred to black tea and some Wuyi oolong teas. The monk Chaoquan, who lived as a commoner after the fall of the Ming Dynasty, became a monk in Mount Wuyi in the thirtieth year of the Kangxi era of the Qing Dynasty and developed an affinity for Wuyi tea. In his poem "The Song of Wuyi Tea," he writes, "It smells like plum blossoms and orchids, and its fragrance is achieved through careful baking. The teapot is…