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Type of Chinese Tea: Black Tea
- History: As the name implies, brewed black tea ranges from reddish brown to black in colour. In China, black tea is known as ‘crimson tea’ or red tea, mainly because the liquid is usually red. Unlike the fresh leaves of green tea that usually loses its flavour within a year, black tea retains its flavour for several years.
- Origin: Fengqing, Yunnan, China. Well known for black teas and golden bud teas.
- Dry leaves description: This Gongfu tea is carefully selected from leaves on high mountain where the average attitude is about 1700m. It is also a premium black tea with fewer golden buds and more dark tea leaves.
- Taste : The taste is fresh and mellow with a long lasting aroma. In the end, a lingering sweet aftertaste flatters the mouth after swallowing.
- Liquor: Brassy red colour liquid is smooth and light weighted in the mouth.
- Black tea benefits: Black tea has many positive effects on health including improving short term memory, weight loss, strengthening heart beats, stimulating the central nervous system and preventing asthma.
- Tea storage: Keep the tea in a cool and dry place, avoiding direct sunlight.
- Tea brewing: We recommend using special Gongfu tea set. 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 100°c (212°F) for 1 minute for the first and second brewing. Gradually increase steeping time and water temperature for subsequent brewing. It's important not to over brew the tea as it tends to go bitter.
Manufacturer: Yunnan Dian Hong (Group) Limited-Liability Company, China.
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