Yihong Gongfu Tea

Yihong Gongfu Tea

Yihong Gongfu Tea is a geographical indication certification trademark.

　　The Yichang area in Hubei Province is one of China’s ancient tea-growing regions. Lu Yu, the Sage of Tea, once ranked the teas from this region as the finest among Shannan teas in his classic work, The Classic of Tea. Historical records indicate that Yichang black tea was first produced in the mid-19th century and has a history of over 100 years. In 1861, Hankou was designated as a treaty port, and the British soon established foreign trading firms to purchase large quantities of black tea. Due to transportation logistics, the black tea transported from Yichang to Hankou for export was named “Yichang Black Tea,” from which the name “Yihong” (Yi-Hong) originated. In 1876, Yichang was opened as a foreign trade port, leading to a sharp increase in Yihong exports and earning it an excellent reputation. However, due to historical reasons, Yihong’s prominence declined significantly. In 1951, the Hubei Provincial Tea Company was established, setting up procurement points for Yihong in Wufeng, Hefeng, Changyang, Yichang, Enshi, Yien, Lichuan, and Shimen in Hunan. Later, with the establishment of tea factories across various locations, Yihong production gradually recovered and developed. Currently, Yihong has become one of the main local specialty products in the Yichang and Enshi regions, accounting for about one-third of Hubei Province’s total tea output.

　　　Yihong Gongfu is produced in the mountainous regions of Yichang and Enshi in western Hubei, with some production also occurring in nearby counties such as Shimen, Sangzhi, and Cili in western Hunan. This area features towering mountains, dense forests, crisscrossing rivers, an average annual temperature of 13°C to 18°C, annual rainfall of 750–1,500 mm, and a frost-free period of 220–300 days. With its mild climate, abundant rainfall, and soil that is largely slightly acidic yellow-red loam—ideal for tea tree growth—this region is well-suited for tea cultivation. Yichang is a place of remarkable talent and spirit; Qu Yuan, the famous poet, was born here. Dengcun Township in Yichang County, Hubei Province, is located on the northern bank of the Xiling Gorge in the Three Gorges, just 23 kilometers from the world-renowned Three Gorges Dam site. Dengcun tea is grown on the mountain slopes at altitudes of 800–1,200 meters, making it a renowned tea-producing area in Hubei Province. Thanks to the high altitude, significant diurnal temperature variation, and the hydro-meteorological effects of the Yangtze River and its tributaries, the area is often shrouded in clouds and mist, enjoys abundant rainfall, and has fertile soil—all of which create an optimal ecological environment for producing high-quality tea. As a result, Dengcun tea is of exceptional quality. According to tests conducted by the Tea Quality Testing Center of the Ministry of Agriculture, the amino acid content in Dengcun tea reaches 5.76%, with an appropriate ratio of tea polyphenols to amino acids, making it an ideal base for producing premium teas. Yichang’s Dengcun is one of China’s ancient tea regions. Lu Yu, the “Sage of Tea” from the Tang Dynasty and author of the world’s first monograph on tea, The Classic of Tea, compared the quality of teas from all over the country and praised Dengcun tea from Yichang as “superior in the Xiazhou region.” With a long history of tea production and advanced machinery, the people of Dengcun have developed a comprehensive and scientific tea-making process, fostering a skilled team of modern tea masters. The Dengcun pan-fired green tea they produce is tightly rolled and robust in appearance, with a glossy green color. It boasts a long-lasting chestnut aroma, bright yellow-green liquor, a mellow taste, and vibrant green leaves—making it a renowned and premium product among pan-fired green teas, highly favored by consumers everywhere. Dengcun places great emphasis on technological investment and new product development. Over the years, it has created a large number of premium teas, such as “Dengcun Green Tea,” “Yihong Gongfu Tea,” “Yuming Bijing,” “Three Gorges Spring Screw,” “Three Gorges Sword Tip,” and “Dengcun Mist,” many of which have won gold and silver awards in municipal, provincial, and national quality competitions.

　　　The brewing technique for Yihong Gongfu Tea is crucial for appreciating its quality. Brewing Yihong using the correct method can bring out the optimal aroma and flavor of the tea leaves.

　　When brewing Yihong Gongfu black tea, purple clay teaware, white porcelain teaware, or white porcelain with red floral patterns are generally recommended. The ideal tea-to-water ratio is around 1:18, and the water temperature should be between 90–95°C. Gongfu black tea is typically brewed using the teapot method. First, place the tea leaves in the teapot in the proper proportion, add water, and steep for 2–3 minutes. Then, pour the tea into cups using the circulating pouring method to ensure even strength and consistency in flavor.

　　When drinking, take small sips and savor the tea slowly. It is recommended to drink in three sips to fully appreciate the subtle sweetness. High-quality Gongfu black tea can generally be brewed 2–3 times.