Nínghóng Gōngfū宁红工夫
Nínghóng Gōngfū
- Origin
- China, Jiāngxī Province (江西省, Jiāngxī Shěng); Jiǔjiāng Prefecture (九江...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Jiāngxī Province (江西省, Jiāngxī Shěng); Jiǔjiāng Prefecture (九江市, Jiǔjiāng Shì); Xiūshuǐ County (修水县, Xiūshuǐ Xiàn) — primary producer (≈80% of total Ninghong volume)
- Tea type
- Gaiwan
- SKU
- NINGHONG-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); 3–4 g per 200 ml (European method in porcelain teapot).
- Teaware
- White porcelain gàiwǎn (盖碗) — allows evaluation of liquor brightness and aroma; porcelain teapot; Yíxīng teapot (宜兴紫砂壶) for more "enveloping" profile.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
Taste
- Dry Leaf Appearance
- Tight, dense "thread-like" twist (紧结, jǐnjié); slender, elongated "needles" (苗锋修长, miáofēng xiūcháng); color — dark brown to black with oily l...
- Dry Leaf Aroma
- Sweet and high (甜香高长, tiánxiāng gāocháng); notes of honey, dried fruits, light tones of fresh baking and roasted nuts.
- Liquor Aroma
- Multi-layered: in the foreground — ripe honey and caramel; in development — tones of dried apricot, prunes, bread crust; in the aftertaste — delicate florality and woody warmth.
- Liquor Color
- Red-amber, bright and clear (红亮, hóngliàng); in best batches — with golden "ring" at cup edges.
- Spent Leaves
- Tender red, evenly colored (浅红, qiǎnhóng); leaves soft, elastic, unfold completely.
- Taste
- Sweet and mellow (甜醇, tiánchún); dense but not heavy "body"; velvety astringency quickly transitions to prolonged sweet aftertaste (回甘). The characteristic &...
Details
- Picking
- Spring–summer. Best batches — from spring first picking (清明前后, Qīngmíng qiánhòu — around Qingming festival, early April). Summer and autumn pickings provide raw m...
- Pluck Standard
- "One bud and one leaf" (一芽一叶) for highest grades; "one bud and two leaves" (一芽二叶) for standard; pure buds (单芽) for premium batches like "Taizi Cha."
- Raw Material
- Whole, undamaged leaf with minimal stem content; freshness is critical — from picking to withering no more than 4–6 hours.
- Amino Acids
- 5–7% — high indicator, explaining pronounced natural sweetness.
- Minerals
- Potassium, magnesium, manganese, iron, zinc, fluorine — conditioned by red and yellow soils of Xiushui.
- Polyphenols
- 16.5–25% — relatively moderate indicator, ensuring mild, non-aggressive astringency.
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Region coverage: China, Jiāngxī Province (江西省, Jiāngxī Shěng); Jiǔjiāng Prefecture (九江市, Jiǔjiāng Shì); Xiūshuǐ County (修水县, Xiūshuǐ Xiàn) — primary producer (≈80% of total Ninghong volume)
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