Traditional Dian Hong Gongfu Congou Yunnan Black Tea

A gongfu black tea literally means a black tea that is produced with skills and effort. Gongfu black tea in production terms actually refers to a more rigorous process than regular black tea. Not only does it require more time and skills, but also more in-between steps, including a few more operations in delicate rolling of the leaves and intermediate resting.

Some people think that the more the golden tip, the better the quality of black tea. For a real connoisseur, however, it is the taste profile made possible by properly managing all the variables throughout production that matters. Don’t be convinced by the rich dark chocolate aroma of the dry leaves either. What matters is the round and complex body in the clear deep golden red liquor.

This tea does not disappoint. The leaves are processed and rolled into tightly shaped products. It is a remarkably refined black tea with characteristic Yunnan malty sweetness in complex, a pleasant and slightly drying astringency, and very little bitterness. The liquor has a bright, coppery color and gives a full-bodied malty tea with notes of cocoa and sweet potatoes. A very traditional Yunnan black tea. Yunnan Gongfu tea leaves have been expertly oxidized to reveal a malty, raisin finish.

Brewing Guide: We recommend using spring or filtered water. Heat to 195F. Use 3g of tea for 12 oz of water. Steep for 5 minutes.