Chuan Hong Congou, simply known as Chuan Hong or Sichuan black tea, is a fully fermented black tea. Primarily produced in regions such as Yibin in Sichuan Province, it is characterized by tightly rolled, plump, and robust strips with a dark, lustrous color. When brewed, it offers a mellow flavor with a distinct dried-sugar undertone, making it an increasingly popular variety of Chinese black tea in recent years.
Sichuan has historically been a major tea-producing hub in China, known for crafting a variety of celebrated historical teas. Established in the 1950s, Chuan Hong has a relatively short history, but drawing on Sichuan’s rich tea-making heritage and favorable climate, it quickly emerged as one of the representative production regions for Chinese black tea. Grown under the local microclimate, Chuan Hong Congou is known for its dark dry leaves and reddish infusion, complemented by a signature dried-sugar aroma that has won over many tea enthusiasts.
Production Method
Harvesting primarily focuses on one bud with two leaves or one bud with three leaves, with spring and summer teas yielding the highest quality. Harvesting standards are strict: leaves are generally not picked on rainy days, nor are old or diseased leaves harvested. After picking, the leaves undergo sorting to discard any substandard material. Indoor withering follows. Unlike other black teas, high-quality Chuan Hong is predominantly wither-dried indoors; although slower, this method ensures superior quality. The leaves are then rolled and fermented. Rolling squeezes out the tea juices and shapes the leaves into strips, while fermentation triggers chemical changes that develop the tea’s aroma. Finally, the leaves go through a drying process.
How to Brew Chuan Hong Congou
- Teaware: Any teaware is suitable, though Zisha (purple clay) pots or porcelain bowls and cups are preferred.
- Water: Bring spring water or mineral water to a boil; 95°C to 100°C is ideal. Filtered tap water can be used if spring or mineral water is unavailable.
- Tea-to-Water Ratio: A 1:50 ratio, meaning 2 grams of Chuan Hong Congou for every 100 ml teapot.
- Steeping Time: 3 minutes for the first steep, adding 1 minute for each subsequent infusion.