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“Thanks LauraR! (And sorry it has taken me so long to get around to it!) I’ve not actually had many Yunnans before, so I am quite excited about this. The leaves look lovely, with plenty of gold...” Read full tasting note
“I’ve been drinking this tea quite a bit lately, almost to the exclusion of everything else — even my usual pu-erh. I’m particularly impressed with its re-steepability and its ability to take a...” Read full tasting note
The title “Gong Fu” roughly means “skilled” and in the specific context of tea leaves, the title refers to the time consuming production of unbroken black tea. Full and beautifully shaped, the large leaves of Gong Fu Dian Hong 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.
Location: Yunnan Province
Tea Bush: Yunnan Da Ye Zhong Cha (Big Leaves Tea Tree)
Tea Master: Yue Wei
Harvest Time: April
Picking Standard: 1 bud to 2 leaves
Brewing vessel: glass cup, gaiwan, glass or porcelain pot, yixing pot
Brewing Guidelines: 1st infusion 1 Tbs per 12 oz 212F for 1.5 min
Infusions: at least 5 times
Seven Cups is an American tea company based in Tucson, Arizona. We source traditional, handmade Chinese teas directly from the growers and tea masters who make them, and we bring those teas back from China to share with people everywhere.
Thanks LauraR! (And sorry it has taken me so long to get around to it!)
I’ve not actually had many Yunnans before, so I am quite excited about this. The leaves look lovely, with plenty of gold tips. Their scent is quite faint, but I am getting quite a sweet hay, spicy sort of scent.
The tea is somewhat fruity. I didn’t expect this, really. I mean, it isn’t really fruity, but has slight fruit hints. Otherwise, I can taste sweet hay, like in the scent, and also a peppery kick at the back end of the sip.
I’ve been drinking this tea quite a bit lately, almost to the exclusion of everything else — even my usual pu-erh. I’m particularly impressed with its re-steepability and its ability to take a really long steeping to produce a strong, fragrant cup without bitterness.
