China Black Tea:Tie Guan Yin Black Tea/Guan Yin Hong

 Blak Tea—Tie Guan Yin Black Tea/Guan Yin Hong

Basic characteristics:

Name: Guan Yin Hong ( Tie Guan Yin Black Tea)

Grade: The higher grade is more bud , lower grade tea is more like Da Hong Pao oolong teae.

Production:Tieguanyin production process technology combined with black tea production.

Color:Tea water color was golden redness.

Taste: cover perfume fragrance line, ruddy soups, refreshing, sweet and creamy

Origin: Fujian Anxi


Production process:

Guanyin Hong  is the the upstart tea in the tea it is made with Tieguanyin a bud (uniform size) as raw materials, through the typical process of withering, fermentation, drying and refined. Guanyin hong tea is fully fermented in the fermentation process, Tieguanyin tea quality of tea tanning by oxidation generated tannin red the tea color black, red bright color Securinega, and so that the aroma and taste of the tea undergone a subtle change has a unique aroma and mellow taste. Mainly because of the color of dry tea and brew tea in red tone, but there are the Tieguanyin elegant charm, hence the name Guanyin red.

China Black Tea: YiHong GongFu Black Tea

 Blak Tea—YiHong GongFu Tea

Yihong Gongfu tea produced in the Hefeng, Changyang, Enshi, Yichang Country of Hubei. Yihong Gongfu tea picks fresh leaves between Qing Ming Festival and Guyu Festival, the standard is a bud or a bud and two leaves. Yihong Gongfu tea has primary processing and refining two stages. Primary processing is plucking, withering, rolling, fermentation, drying; refined processing is divided into 3 Sections and l3 procedures.The name "Yi Hong" was given because this tea had to pass through Yi Chang County before reaching Han Kou Port for export;Other names:Yi Hong Congou tea ,, Yi Chang Hong Cha.



Yi Hong's dried leaves give off a sweet aroma remiscent of Chinese Red Dates, and this is carried well into the taste and aroma of the tea. It also has a strong and lasting aftertaste.


The golden black tea leaves are tightly rolled into needle-like shape.

Brewing guide:

using purple clay or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 95°c (203°F) for 1 minute for the first and second brewing. Gradually increase steeping time for subsequent brewing. If you like milk with your tea, add 10 to 15ml of sweetened/plain dairy milk and stir.

China Black Tea: Chuan Hong GongFu /SiChuan Black Tea

 Blak Tea—Chuan Hong GongFu Tea/SiChuan Black Tea

Chuan Hong is a fine, crisp black tea produced in Sichuan Province. Chuan Hong is the only black tea produced in Sichuan.

Within Sichuan province, Chuanhong is produced in the mountainous region surrounding Yibin, between Chengdu and Chongqing, just north of the border with Yunnan.  The region’s humid, sub-tropical climate and rich soil make it a highly productive agricultural region. The region’s lower altitude, higher temperatures, and fertile soil lend it to the production of roasted black tea, in contrast to the more delicate green and yellow teas of E’mei and Mengding, Sichuan’s two famous tea mountains

Sichuan congou black tea presents a gold hairy appearance with a strong, round and tight strip. It has a shiny dark luster. Endowed with an innate pure caramel-like fragrance, it tastes mellow, fresh and brisk. When brewed the soup looks darkly bright. Its tealeaves are thick, soft and harmoniously red. Ever since its first appearance Sichuan congou black tea has gained a high reputation in the international tea market and has sold well in countries such as Soviet, France, Britain, Germany, Romania, etc. and is thereby considered as an up-rising star of Chinese congou black tea. 


When brewed it smells a pure caramel-like fragrance and tastes mellow, fresh and brisk. The soup tinges darkly bright and the tealeaves are thick, soft and harmoniously red.