Gong Fu Cha is one of Chinese most popular everyday grades of black tea. The title "Gong Fu", in the specific context of tea leaves, refers to the time consuming production of unbroken black tea. "Gong Fu" is not to be confused with "kung fu", but has a similar meaning in the sense of the practice and discipline it takes to improve skill. While its history is short compared to other black teas, it is becoming very popular for its rich full bodied flavor and fresh sweet aroma.
Full and beautifully shaped, the large leaves of Gong Fu cha brew to a bright red cup color and a flavor strong enough to take milk or sugar but nuanced enough to be appreciated on its own. When looking at this tea, the golden pekoe is particularly eye-catching, strongly connected to its high quality. Under the effect of photosynthesis, fresh buds contain the largest amount of beneficial substances than other parts. Moreover, the traditional making method of black tea has retained the nutrition in the most volume. Black tea is renowned with it red leaves and red liquid. The liquid of Gong Fu cha is bright red, and clean, which brings you a feeling of pureness. The flavor will vary based on different amount of teas and time of infusion. If using gai wan to brew in traditional Chinese way, you will sense the sweet and mellow flavor, and feel a quick sweet aftertaste in your throat. The aroma of Gong Fu cha will float around you for a long time. The longer you brew, the stronger and mellower the flavor will be.
Good tea requires excellent craftsmanship. The making process of Gong Fu cha includes picking, withering, rolling, fermentation, drying and refining. To make qualified Gong Fu Cha, the picking of fresh tea leaves should meet the requirement of one bud with the pure leaves. After withering and rolling, it comes to the significant process of making black tea – fermentation. This process lets polyphenol fully oxidized, which forms the feature of black tea's flavor and aroma. Temperature during fermentation should be controlled between 22℃ to 24℃, while humidity should be above 80%. The complete process of fermentation will last for 2 to 3 hours. After fermented, the tea needs to be dried in order to stop it from continuing fermentation and remove water.
◆ Origin: it's grown in the high mountains of Guangxi province in the northwestern mountain area of Fujian. Fujian, referred to as "Min", along the southeast coast of China, with sea to the east, enjoys warm climate, abundant rainfall and without cold winter or hot summer, its geomorphology are mainly mountain and hilly areas, and its soils are mainly yellow and red in color, deep in layers, suitable for tea growing. Fujian tea-growing area locates in southern part of China, the best area suitable for tea growing, Fujian is a big Chinese tea production province enjoying a long history, thanks to advantageous natural conditions, good tea quality and many varieties. Among six main tea categories, except dark tea and yellow tea, it produces all other categories: oolong tea, white tea, black tea, flowering tea and green tea.
◆ Tasting & Appearance: dry tea leaves are covered with golden pekoe, bright and glossy. It presents slight aroma of sweet potato when brewed; tastes smooth and mellow with sweet aftertaste. Taste is strong enough to take milk or sugar but nuanced enough to be appreciated on its own.
◆ Notes & Well Being: low in caffeine.
Dose of tea
1 Tsp. for 6 oz Cup
195°F - 205°F
3 - 5 Minutes