Yuehong Gongfu Black Tea - Liao Chang Xing Tea

Yuehong Congou black tea, or simply Yuehong, is produced in Shaoxing, Zhuji, and Shengzhou in Zhejiang Province, and is a fully fermented black tea. It is characterized by tight, straight, and uniform strips, a dark, lustrous color, and an elegant appearance. When brewed, it yields a bright red liquor with a pure, authentic aroma.

Congou black tea is also known as strip-style black tea. The Congou tea produced in Shaoxing is called Yuehong Congou, also known as “Yue Mao Hong.” Small-scale production began during the Republican era, and large-scale production started in 1957 to widespread acclaim. Yuehong Congou is characterized by tightly bound, slender, and straight strips, a dark, moist color, and an elegant appearance. When brewed, it features a pure aroma, a bright yet lighter red liquor, and a slightly dark wet leaf base.

Production Method

The production process includes withering, rolling, fermentation, and drying.

Withering involves sun-withering, spreading the leaves out for a period and turning them over periodically. On rainy days, it is switched to indoor withering. Sun-withering is more difficult to master, while indoor natural withering takes longer; both have their own advantages and disadvantages.

Rolling is an essential step in making Congou black tea. Because black tea requires a strong flavor, the cell disruption rate is relatively high during rolling. Once the leaves are rolled into tight twists and tea juices overflow, fermentation can begin. Fermentation is the key stage for Yuehong Congou; the tea undergoes a chemical transformation, turning the green leaves red and releasing the unique aroma and color characteristic of black tea. The rolled leaves are left to rest until they turn a copper-red hue and develop an apple-like aroma, signaling the completion of fermentation. Finally, the leaves are dried at 110 degrees to complete the production of rough tea (maocha).

How to Brew Yuehong Congou Black Tea

Tea ware: Yixing zisha teapots, or ceramic gaiwans and cups are preferred.
Water: Boiled spring water or mineral water, with 95 to 100 degrees being ideal.
Tea quantity: A ratio of 1:50, meaning 2 g of Yuehong Congou for every 100 ml of water in the teapot.
Steeping time: 3 minutes for the first steep, adding 1 minute for each subsequent steep.