Xiushui Ning Black Tea is a congou black tea produced in the Xiushui region, also known as Ninghong Congou, Ninghong Tea, or simply Ning Black Tea. It is a fully fermented black tea. Originating in the Song Dynasty and later flourishing, Ning Black Tea is now renowned not only in Chinese-speaking regions but also beloved in European and American markets.
Ning Black Tea is produced in Xiushui, Jiangxi. With its high terrain, abundant rainfall, and excellent soil, the region yields tea leaves with plump buds and thick, soft leaves, making it a premier black tea production area since ancient times. Benefiting from this ideal terroir, Ninghong Congou features robust buds and strong tenderness retention. Its dry leaves are tightly twisted, dark with a reddish hue, while the liquor is a vibrant red. The flavor is full-bodied, mellow, and smooth, offering a deeply comforting drinking experience.
The harvesting season for Ning Black Tea runs from March to November, with spring teas offering the highest quality. Harvesting is ideally done with one bud and one leaf or one bud and two leaves, ensuring consistent size and length among the buds and leaves to maintain uniform fermentation for exceptional quality.
Production Method
Spring tea offers the finest quality. Harvesting mainly focuses on one bud and one leaf or one bud and two leaves. After picking, the leaves are rested, sorted, and then subjected to withering. Following withering, the leaves are rolled, then fermented to develop their aroma, and finally dried to halt fermentation, reduce moisture, and facilitate storage.
How to Brew Ning Black Tea
- Teaware: Yixing zisha pots or ceramic pots are suitable; any teacups can be used.
- Water Quality: Mountain spring water is best, mineral water is second best, and tap water can be used if neither is available.
- Water Temperature: 100°C is ideal.
- Tea-to-Water Ratio: Use a 1:50 ratio, meaning 2 grams of Ning Black Tea for every 100 ml teapot.
- Steeping Time: About 3 minutes for the first steep, adding 1 minute for each subsequent steep.