Hunan Gongfu black tea, also known as Huhong, is produced in counties and cities across Hunan Province such as Anhua, Taoyuan, Lianyuan, Shaoyang, Pingjiang, Liuyang, and Changsha. It is a fully fermented black tea with a long history in China and remains immensely popular today due to its exceptional quality.
While Hunan Province has been a renowned tea-producing region since ancient times, the production of black tea only began about 100 years ago. During the Daoguang period of the Qing Dynasty, “Merchants from Guangdong brought ample funds to produce black tea, bringing considerable profits to local farmers. Sun-dried, the leaves took on a reddish hue, hence the name black tea.” This shows that Hunan black tea has a relatively short history. Despite its century-long background, Huhong Gongfu tea has grown increasingly popular thanks to favorable natural conditions and skilled craftsmanship. Its production is on the rise, and in recent years it has become one of China’s most famous black tea regions.
Huhong Gongfu is characterized by tightly knotted, plump, and robust tea leaves, a high aroma, and a rich, mellow taste. When brewed, it yields a deep liquor with dark reddish brewed leaves.
Production Process
Tea leaves are harvested with one bud and one leaf or one bud and two leaves, with spring and summer harvests offering the best quality. After harvesting, the leaves are left to rest, followed by withering, rolling, fermentation, and drying. Fermentation is the key step for quality, ensuring the black tea develops its signature aroma and a vibrant, reddish hue.
How to Brew Hunan Gongfu Black Tea
- Teaware: Any teaware is suitable, though Zisha (purple clay) teapots, porcelain bowls, and cups are preferred.
- Water: Boiled mountain spring water or mineral water, ideally between 95°C and 100°C.
Tap water can be used if spring water is unavailable. - Tea-to-Water Ratio: 1:50, meaning 2 grams of Hunan Gongfu black tea for every 100 ml of water in the teapot.
- Steeping Time: 3 minutes for the first steep, adding 1 minute for each subsequent steep.