Guihong Gongfu tea
Guihong Gongfu tea (桂红工夫) is black tea, a specialty tea of China’s Guangxi. Quality characteristics of Guihong Gongfu tea:
- Shape: tightly
- Color: black gold coin was bloom
- Soup color: transparent, red brilliant
- Aroma: aroma high long
- Taste: mellow, fresh, and brisk
- Infused leaves: red bright and soft
The city of Baise in Guangxi Province is where the Guihong Gongfu tea is made. To make Guihong Gongfu tea, local white hair tea is used as the raw material. It is picked before Guyu and Ching Ming, and the normal amount of tea used is either one bud or one bud and two leaves. The production of Guihong Gongfu tea involves a number of different procedures, including plucking, withering, rolling, fermenting, and drying.
Yangxian black tea
Yangxian black tea(阳羡红茶) is black tea, a specialty tea of China’s Hubei. Quality characteristics of Yangxian black tea:
- Shape: tightly, beautiful
- Color: black bloom
- Soup color: transparent red brilliant
- Aroma: chestnut flavor, fresh and pure
- Taste: mellow and brisk, sweet after taste
- Infused leaves: red bright and soft
Black tea of the Yangxian kind is also known as Yixing black tea. Yixing, which is located in Jiangsu, is the location of the production of Yangxian black tea. Choose your Yangxian black tea from either the Ching Ming or the Guyu standard, which calls for either one bud or one bud and two leaves. The manufacture of Yangxian black tea consists of many steps, including the harvesting of the leaves, withering, rolling, fermenting, drying, and other refining procedures.
Yihong Gongfu tea
Yihong Gongfu tea (宜红功夫) is black tea, specialty tea of China’s Hubei. Quality characteristics of Yihong Gongfu tea:
- Shape: tightly, beautiful
- Color: black bloom
- Soup color: red brilliant transparent, “muddy after the cold” phenomenon
- Aroma: fresh and pure
- Taste: mellow and brisk, sweet after taste
- Infused leaves: red bright, soft
The regions of Hubei that are responsible for the production of Yihong Gongfu tea include Hefeng, Changyang, Enshi, and Yichang. The standard for Yihong Gongfu tea is one bud or one bud and two leaves, and the picking of new leaves takes place between the Ching Ming Festival and the Guyu Festival. The fundamental processing and refining of Yihong Gongfu tea both take place in two phases. The primary processing steps include plucking, withering, rolling, fermentation, and drying. The refined processing steps are separated into three sections and three individual methods.
Chuanhong Gongfu tea
Chuanhong Gongfu tea (川红工夫) is black tea, a specialty tea of China’s Sichuan. Quality characteristics of Chuanhong Gongfu tea:
- Shape: round, fat and tightly, significant gold coin
- Color: black bloom
- Soup color: thick light
- Aroma: fresh and fragrant with orange sugar
- Taste: mellow and sweet, fresh and brisk
- Infused leaves: fat, soft, and red and evenly
In the 1950s, a new kind of black tea called Chuanhong Gongfu tea was developed. Yibin in the province of Sichuan is where the Chuanhong Gongfu tea is made. To make Chuanhong Gongfu tea, only the highest-quality indigenous vegetation is used as the raw material. The Chuanhong Gongfu tea harvesting standards are among the most stringent in the industry. For fresh leaves, remove a bud and two leaves from the plant. To perfect Chuanhong Gongfu tea, many processing steps including withering, rolling, fermenting, and drying are used.
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