Chuānhóng Gōngfū川红工夫
Chuānhóng gōngfū
- Origin
- China, Sìchuān Province (四川省, Sìchuān Shěng), Yíbīn City (宜宾市, Yíbīn ...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Sìchuān Province (四川省, Sìchuān Shěng), Yíbīn City (宜宾市, Yíbīn Shì) — Jūnlián County (筠连县, Jūnlián Xiàn), Gāo County (高县, Gāo Xiàn), Gǒng County (珙县, Gǒng Xiàn) and adjacent areas of southeastern Sichuan, including territories along the southern bank of the Yangtze River
- Tea type
- Gaiwan
- SKU
- CHUANHONG-GONG-FU-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Tea amount
- 4–5 g per 100–120 ml (gongfu method); 2–3 g per 200–250 ml (European steeping).
- Teaware
- Porcelain gàiwǎn (盖碗) 100–120 ml — best choice for revealing aromatic profile; for dense, mature batches, clay teapot is acceptable. For Western method — porcelain teapot o...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- mountain yellow clay soils (山地黄泥) and purple sandy soils (紫色砂土), acidic (pH 4.5–5.5), well-drained, with sufficient organic content.
Taste
- Dry Leaf Appearance
- Conditions of tight, plump twist (肥壮圆紧); leaf compact, with noticeable golden tips (金毫); color — black with oily luster (乌黑油润). Highest grades demonstrate elegant «points&#...
- Dry Leaf Aroma
- Bright, fresh, with distinct orange caramel note (橘糖香) — the signature aromatic marker of Chuanhong. In the background — honey, floral-fruity tones; with deep inhalation, light ...
- Liquor Color
- From bright red to ruby-scarlet with golden rim (金圈); rich, clear and brilliant (浓亮).
- Spent Leaves
- Red-copper, soft and thick (厚软红匀); in highest grades leaves are whole and evenly colored, elastic to touch.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
Details
- Pluck Standard
- 1 bud + 1–2 young leaves for highest grades; for standard batches, 1 bud + 2–3 leaves is acceptable.
- Raw Material
- whole, fresh shoots without coarse petioles and mechanical damage; minimal interval between harvest and processing start to prevent unwanted oxidation.
- Alkaloids
- Caffeine — about 3.87% (Zaobaijian); theobromine and theophylline present in trace amounts. Water extract (水浸出物) — about 45.37%, indicating high liquor saturation.
- Vitamins
- Vitamin C (decreases during oxidation but partially preserved), B₁, B₂, P (rutin), E.
- Early harvest months
- 3, 4
- Late harvest months
- 5, 6
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Region coverage: China, Sìchuān Province (四川省, Sìchuān Shěng), Yíbīn City (宜宾市, Yíbīn Shì) — Jūnlián County (筠连县, Jūnlián Xiàn), Gāo County (高县, Gāo Xiàn), Gǒng County (珙县, Gǒng Xiàn) and adjacent areas of southeastern Sichuan, including territories along the southern bank of the Yangtze River
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