Studio pack
Yíhóng Gōngfū
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Yíhóng Gōngfū宜红工夫
Yíhóng gōngfū
- Origin
- China, Húběi Province (湖北, Húběi)
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · YIHONG-GONG-FU-CN
Tea dossier
Provenance and specifications
- Origin
- China, Húběi Province (湖北, Húběi)
- Tea type
- Gaiwan
- SKU
- YIHONG-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
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 4–5 g per 100–120 ml (gongfu method); 3–4 g per 200–250 ml (European method).
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Red
- Soil
- Predominantly weakly acidic yellow-red soils (微酸性黄红壤) with pH 4.5–6.5, rich in organic matter. These soils create the characteristic minerality and "body" of Yihong...
- Water
- The region is crossed by the Yangtze River system and its tributaries, creating a favorable water-air balance — the mountains are constantly shrouded in clouds and fog.
Taste
- Dry Leaf Appearance
- Thin, tightly rolled tea strips (条索紧细, tiáosuǒ jǐnxì), even and uniform. Color — deep black-brown with oily luster (乌润, wūrùn). Golden bud tips (金毫, jīnháo) ...
- Dry Leaf Aroma
- Warm, sweetish — honey, rye bread, light caramel notes. Highest grades additionally display subtle floral-fruity overtones.
- Liquor Aroma
- Rich, multi-layered — in first infusions honey and fruity notes dominate (dried apricot, date); as brewing continues, bread-caramel and light spicy notes unfold. The aroma is pe...
- Liquor Color
- Orange-red, bright and clear (橘红明亮, júhóng míngliàng). When hot — with a golden rim at the cup walls (金圈).
- Spent Leaves
- Leaves unfold evenly, elastic and soft. Color — red-copper, uniform, without dark spots (叶底红亮, yèdǐ hóng liàng).
- Sensory Source Descriptor Be Intensity
- 3
Details
- Raw Material
- Fresh, whole leaf without mechanical damage; uniformity and tenderness of shoots; absence of coarse veins and foreign inclusions.
- Amino Acids
- L-theanine (L-茶氨酸) — key amino acid supporting mild sweetness and promoting calm concentration. Amino acid content in spring material is higher due to active shoot growth.
- Minerals
- Potassium, magnesium, manganese, zinc, fluorine, selenium. The mineral profile is determined by the yellow-red mountain soils of the region.
- Vitamins
- B-group vitamins (B₁, B₂, B₆), trace amounts of vitamin C (significantly reduced during full fermentation), vitamin P (rutin).
- Early harvest months
- 3, 4
- Late harvest months
- 5, 6
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