Pressed Gongfu Hongcha from the Lida plant, 100 g

Pressed Gongfu Hongcha from the Lida Factory: A Classic Chinese Tea

 Gongfu Hongcha (功夫红茶, pinyin: Gōngfū hóngchá) "Kung Fu Black Tea" is a special variety of Chinese red tea prized for its rich flavor, aroma, and deep color. The name literally translates as "tea prepared with skill." Indeed, the production of this tea requires not only high-quality raw materials but also a special processing technology that allows for the tea leaves to reveal all the nuances of flavor and aroma.

What is Gongfu Hongcha?

• Gongfu is a Chinese word that translates as "craftsmanship." It reflects the high quality and craftsmanship with which this tea is made.
• Hongcha is the Chinese name for black tea.

Tea pressing is a traditional Chinese method in which tea leaves are rolled and pressed into various shapes, including bricks, cakes, mushrooms, and others. This shape allows the tea to retain its properties and aroma longer.

History and origin

Gongfu Hongcha has deep roots in Chinese tea culture. Its history is closely linked to the Fujian region, where unique production methods for this tea were developed. Thanks to its high quality and unique taste, Gongfu Hongcha quickly gained popularity not only in China but also far beyond.

Production Features

What distinguishes Gongfu Hongcha from other types of red tea?

• Tea leaf harvesting: To produce gongfu hongcha, only young shoots of the tea bush, with two or three leaves and one bud, are used. This produces tea with a delicate and harmonious flavor.
• Processing: The process of processing tea leaves for gongfu hongcha involves several stages: withering, rolling, fermentation, and drying. Each stage requires the special attention and skill of the tea master.
• Varieties: There are many varieties of gongfu hongcha, each with its own unique characteristics. For example, varieties with floral, fruity, or nutty notes are known.

Taste and aroma

Gongfu Hongcha has a rich, deep flavor that can vary depending on the variety and degree of fermentation. It features notes of fruit, flowers, honey, nuts, and chocolate. The tea's aroma is sweet and spicy, with subtle woody undertones.

When dry, the tea's aroma is full-bodied and vibrant, with a rich wine note, nuances of dried fruit, candied fruit, and hints of tobacco. Rinsed tea leaves convey the aroma of heated wood and dried bread crusts, with a pleasant tobacco trail.

The brewed tea has a moderately tart, dense, and rich flavor. The aroma features dry wood, dried bread crumbs, and a hint of honey. After the third steep, notes of dried strawberries emerge, interspersed with fruity and floral tones.

This tea can withstand 6 steepings. To prepare the infusion, you'll need 5-7 grams of tea per 150 ml Yixing clay teapot or gaiwan, and water at 95-98°C.

The finished infusion is dark amber with tangerine highlights. The aftertaste is moderately tart, with hints of breadcrumbs and woody nuances.

Pressed Gongfu Hong Cha gently tones, moderately warms and creates a feeling of comfort.

A tea for everyday drinking, the chocolate-bar-shaped press makes it easy to brew by breaking it into pieces. Avid red tea lovers will love this pressed tea. It's definitely worth a try.

Health benefits

Like other teas, gongfu hongcha is rich in antioxidants, vitamins, and minerals. Regular consumption of this tea helps strengthen the immune system, improve digestion, lower cholesterol, and prevent cardiovascular disease.