Ninghong gongfu is produced in Xiushui county, Jiangxi, China. Xiushui is located in the north of Jiangxi which connects Hubei and Hunan provice. Here the mountains green, fertile soil, abundant rainfall. Here the mountains are green, with fertile soil, abundant rainfall and mild climate, the fog is always around the hills, it is very conducive to the growth of tea, it creates unique natural conditions for Ninghong gongfu. Xiushui has been producing tea for 1,000 years. Ning Hong production began in the mid-Qing Dynasty around 1823, in the year 1904 it is listed as a tribute tea. According to Chinese tea expert Mr. Wu Juesheng, ninghong came into being 90 years earlier than keemun black tea. Between 1892 and 1894, ninghong reached its peak in international market, at that time, annual export quantity is 7,500 tons. Mr. Wu said when he visited Longdon in 1934, he could find tea marked as ninghong every where, however, they were keemun actually, a lot of companies sold keemun as ninghong then.
This Ninghong black tea features well-formed dry leaves with golden tips and dark bodies. The leaves are long and gently twisted, revealing varying shades of browns and golds. Once brewed, the leaves produce a savory aroma of roasted barley and a rich smooth infusion with a golden syrup-like color. This tea is very smooth and very sweet. The primary flavor that comes through is a decidely strong caramel which is rich, naturally sweet, and imparts an almost-velvety texture to the tea. While the caramel is the most noticeable flavor, there are more subtle chocolate, roasted, and grainy notes present as well.
Brewing Guide: To brew Gongfu tea, first put dry tea leaves (ratio leaves to water, 1:30) in teapot, then pour 85 90 degree boiled water into the teaware. standard steeping time is 30 seconds. With a short steeping time the tea will be light and sweet, perfect to drink plainly. With a longer steeping time we advice to add milk, honey or lemon. This tea can be brewed for several rounds.