Yixing Hong Cha

Intense yet flavorful, this is a very well-made black tea from Yixing. The tightly rolled leaves are harvested from a local landrace, and it displays a little of the tendency for Yixing black teas to produce a paler infusion than one would expect for the full-bodied flavor. Definite maltiness on a syrupy brew, mitigated by the taste (and astringency) of almond and fruit skins, it centers on a red fruit acidity that may recall damson plums on subsequent steepings, when the intensity relaxes and allows one to note a distinct ginger aroma. A little bit of tuning in the brewing process, however, can reward one with almost any black tea profile: pungent or soft, tongue- or nose-forward.
  • ORIGIN:  Yixing, Wuxi, Jiangsu, China
  • MEANING:  Yixing red tea (yixing hong cha)
  • CULTIVAR:  Qun Ti Zhong
  • HARVEST TIME:  March 2023
  • TASTE:  Damson plum, almond skin, ginger


  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 30, 45, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.