EN
Zhong Guo Hong translates as "Chinese Red". It is a new trend in black tea production in Yunnan: essentially a variety of Dian Hong, but in a new style. It was developed by specialists in the research department of the Fengqing factory, starting in 2007; by 2010 they presented to the world a novelty with new flavors of an already familiar tea.
The tea looks like neat, uniform dark needles. It is a reliable and tasty "base" for getting to know this type.
Characteristics
- Type: black tea (hong cha), a new variety of Dian Hong
- Region: Yunnan Province
- Origin: developed from 2007, presented by 2010
- Appearance: neat dark needles
Aroma and Taste
Dry leaf: rich, fragrant, soft, warm and very sweet, with nuances of spices, fruit, pastry and berries.
Infusion: juicy, bright and multifaceted; fruity and spicy, berry and floral, with shades of pastry, citrus and chocolate. The taste is enveloping, clean, light, delicate and expressively sweet.
Why You'll Love It
A bright and many-sided tea for everyday tea sessions. It turns out equally well brewed Western-style or gongfu style.
How to Brew
Gongfu brewing (porous clay or thick-walled porcelain):
- 3–4 g of tea per 100 ml of water
- water at 90–95 °C
- short infusions of 10–15 s, then add 5–10 s each time
- the flavor holds through 6–7 infusions
Western-style brewing (porcelain or glass teapot):
- 6–8 g of tea per 1 l of water
- water at 90–95 °C; warm the teapot with boiling water and cover with the lid
- steep for 3–4 min and pour into cups
Storage
Store in a tightly closed container in a dry place free of foreign odors, away from light.