Yihong Congou Tea, also known simply as Yihong Congou or Yihong, is produced in Hubei Province, China, and belongs to the category of fully fermented black teas. Yihong Congou is a premium black tea that was exported in large quantities to Europe and North America during the 19th century. In recent years, its quality has become even more exceptional, earning market praise that rivals Keemun black tea and Lapsang Souchong.
Origin and History of Yihong Congou Tea
Yihong Congou is produced in Hubei, with Hefeng, Changyang, Enshi, and Yichang counties as its main production areas. With over 1,000 years of tea cultivation history, the region relies on its favorable climate and expert tea-making techniques, and much of its tea has traditionally been exported. Tea plant varieties include Yichang Large Leaf, Yihong Early, Enshi Large Leaf, Hefeng Taizi Tea, Enshi Taizi Early, Badong Taizi Tea, Wufeng Large Leaf, and Wufeng Willow Leaf, among others.
Production Method
Teas harvested from Qingming to Guyu are considered the best, picking shoots with one bud and one leaf or one bud and two leaves. The production process includes harvesting, withering, rolling, fermentation, and drying. Withering is mostly done indoors; while slower, it yields better quality. Fermentation follows rolling to help shape the tea into tight strips while developing its aroma. Finally, it is dried at 110°C to become rough tea (maocha).
How to Brew Yihong Congou Tea
Teaware: Any teaware is suitable, though Yixing clay teapots, porcelain bowls, and porcelain cups are preferred. Water: Spring water or mineral water brought to a boil, ideally between 95°C and 100°C. Tap water can be used as an alternative. Leaf-to-Water Ratio: 1:50, meaning 2 g of Chuanyi Congou Tea for a 100 ml teapot. Steeping Time: 3 minutes for the first steep, increasing by 1 minute for each subsequent steep.