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Commodity: Premium Dian Hong Gong Fu |
| Synonyms: Dian Hong Congou Black Tea | |
| Art.No: DHC89 | |
| Place of Origin: Fengqing, Yunnan | |
| Supply Capacity: 1000KG | |
| Shelf Life: Three Years | |
| Packaging: 25kgs/ carton, aluminum foil bag inside, more packaging options available upon your request |
| Storage: Stored in a well-closed container away from moisture and light |
| Shipping&Payment: |
| 1) For orders above USD3000, pls contact us for details. |
| 2) For tea shops, tea houses or any trial orders below USD 3000: |
| Oversea Door to Door Wholesale Service is Available!>See Detail< |
More Information: |
| Certification: | - |
| Tea Varietal: | Fengqing Large Leaf Cultivar |
| Harvest Time: | Late April |
| Farming Methods: | Biodynamic Organic Farming |
| Production Methods: | Orthodox (plucking-withering-rolling-oxidation-drying-packing) |
| Introduction: | The title “Gong Fu” roughly means “skilled” and in the specific context of tea leaves, the title refers to the time consuming production of the black tea. Beautifully shaped, the large leaves of Gong Fu Dian Hong brews 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. Dian Hong was first produced in 1938 in Fengqing and immediately gained worldwide popularity. |
| Preparation Methods: | 1. Put 2g Dian Hong Gong Fu Tea into a warmed glass; 2. Pour into the glass 100ml 100°C water; 3. Brew for 30 seconds for the first brewing, longer time for the following brewing; 4. The Dian Hong Gong Fu stands up to five brewing. |
| Flavor \taste note: | Mellow, Fruity and full-bodied |
| Dried leaves: | Slender and curled in black and gold |
| Liquor: | Bright reddish brown color with luster |
| Brewed Tealeaves: | Broken reddish brown leaves |
| More Photos: |    |