Lìchuān Gōngfu Hóng Chá利川工夫红茶
Lìchuān gōngfu hóngchá
- Origin
- China, Húběi Province (湖北省, Húběi Shěng), Ēnshī Tujia and Miáo Autono...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Húběi Province (湖北省, Húběi Shěng), Ēnshī Tujia and Miáo Autonomous Prefecture (恩施土家族苗族自治州, Ēnshī Tǔjiāzú Miáozú Zìzhìzhōu), Lìchuān City (利川市, Lìchuān Shì)
- Tea type
- Gaiwan
- SKU
- LICHUAN-GONGFU-HONGCHA-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
- 5–7 grams per 100–150 ml water for flash steeping method; 3–4 grams per 200 ml for European steeping.
- Teaware
- Porcelain gàiwǎn (盖碗) — most universal option allowing control of extraction time. Yixing teapot or porcelain teapot also suitable.
- 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
- Neat, tight, finely twisted strips about 2 cm long, dark chocolate, almost black color with oily luster (乌润, wūrùn). Golden tips (金毫, jīnháo) are visible on the surface.
- Dry Leaf Aroma
- Intense, warm, enveloping. Dominated by roasted chestnut notes (板栗香, bǎnlì xiāng), dried fruits (especially dried persimmon and dates), with light spiciness and hints of ba...
- Liquor Aroma
- Complex, sweetish, with honey (花蜜香, huāmì xiāng), fruity, and woody tones. Floral notes emerge upon cooling.
- Spent Leaves
- Tender, whole, elastic leaves of copper-red color, with visible buds. Uniform coloration indicates proper oxidation.
- Taste
- Dense, rich, but soft, without excessive bitterness. Honey sweetness dominates, complemented by velvety astringency and hints of oak bark and baked fruits. Texture — thick, oily...
- Sensory Source Descriptor Be Intensity
- 1
Details
- Cultivar
- Several cultivars are used for production, each with its own characteristics:
- Amino Acids
- L-theanine and other free amino acids forming sweetness and umami.
- Early harvest months
- 3, 4
- Late harvest months
- 5, 6
- Peak harvest months
- 4, 5
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Region coverage: China, Húběi Province (湖北省, Húběi Shěng), Ēnshī Tujia and Miáo Autonomous Prefecture (恩施土家族苗族自治州, Ēnshī Tǔjiāzú Miáozú Zìzhìzhōu), Lìchuān City (利川市, Lìchuān Shì)
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