Zhenghe Gongfu Black Tea, also known as Zhenghe Black Tea or Zhenghe Gongfu, originates from Zhenghe County, Fujian Province, and is classified as a fully fermented black tea (note: traditionally processed as black tea, known as fully fermented). Zhenghe Gongfu Black Tea is primarily made from Zhenghe Dabaicha (Large White) tea leaves. It is prized for its abundant pekoe, rich and mellow taste, and long-lasting aroma, making it extremely popular in the Chinese black tea market in recent years.
Origin and History of Zhenghe Gongfu Black Tea
Zhenghe Gongfu Black Tea belongs to the Min (Fujian) black tea family, which also includes Tanyang Gongfu and Bailin Gongfu. Together with Lapsang Souchong and Keemun Black Tea, they are regarded as China’s top three black teas. The main production area is Zhenghe County in Fujian Province, with neighboring Songxi County also producing exceptional quality. This region is predominantly hilly with a warm climate and abundant rainfall, creating an ideal tea-growing environment. The resulting Zhenghe Gongfu Black Tea features tightly knotted, robust strips, a dark black color, and golden pekoe buds. When brewed, it emits a subtle violet fragrance, making it highly sought after in the tea market.
Production Method
Harvested from spring to summer, primarily using one bud and two leaves. The tea tree variety is predominantly Zhenghe Dabaicha, along with some small-leaf varieties. Refined processing sometimes blends these two varieties to achieve the finest quality and flavor profile.
After harvesting, the leaves undergo withering, rolling, fermentation, and drying. Once withered to a dark reddish color, the rolling process begins to squeeze out the juices and shape the leaves into strips, followed by fermentation. Finally, they are dried at 110°C to halt fermentation and reduce moisture content. This produces semi-finished loose tea (Maocha), which is then ready for packaging or further refinement.
How to Brew Zhenghe Gongfu Black Tea
Zisha (purple clay) teapots, porcelain bowls, or porcelain cups are ideal. Spring water or mineral water works best; brew with water boiled to 95°C to 100°C. The tea-to-water ratio is 1:50, meaning 2 grams of Zhenghe Gongfu tea for a 100 ml teapot. The first infusion is ready after 3 minutes, adding 1 minute for each subsequent infusion, for a total of about 4 infusions.