Chinese black tea (known as red tea in China) produced in the southern province of Guangxi. It is renowned for its distinctive freshly baked bread aroma complemented by sweet fruity and honeyed notes. The infusion is rich, full-bodied, and velvety, finishing with a long, warming aftertaste.
Flavor and Aroma
The tea presents a complex bouquet in which notes of freshly baked rye bread, dried fruits, dark honey, and delicate woodiness blend harmoniously. Depending on the specific tea garden or producer (such as those in Jinxiu County), additional nuances of ripe melon, apricot, or even a subtle smoky character may emerge.
Brewing Guide
For the best expression of its character, brew using the gongfu (multiple infusions) method or a traditional steeping method.
Tea-to-water ratio: 4–5 g of tea per 100–120 ml of water.
Water temperature: 90–95°C
Brewing time: Start with 7–10 seconds for the first infusion, increasing each subsequent infusion by approximately 5–7 seconds.