Place of origin: Pan Jia Wan (潘家湾), Yichang, Hubei, China
Grade: Special grade. The tea leaves are covered with fine, golden hairs due to the young tender buds that have been selected for this tea.
Flavour: The dry leaves give off a sweet aroma of red date and caramel-like notes, and this carries well into the flavour of the tea when brewing.

Yihong is one of the Chinese ‘Gongfu’ black teas produced in the Yichang region of Hubei Province. ‘Yi’, as in where the tea is produced - ‘Yichang’, and ‘Hong’, as in the type of tea - ‘black’.

The production of Yihong black tea started in the 1850s. When Hankou (a city very close to Yichang) was opened up as a trading port in 1861, the British government imported large amount of Yihong every year through this maritime link. Since then, Yihong has held its reputation for consistent and high quality.

Brewing suggestions:

Gaiwan/Teapot (110ml)
Amount: 4g
Water temp: 85℃
First infusion: no rinse required, steeping 15 seconds for the first infusion.
Followed infusions: add around 5-10 seconds each, it can be steeped for 6-8 times.

Cup/Mug (150-200ml)
Amount: 1-2g
Water Temp: 70-80℃
After pouring water in the cup, wait for 1-2 minutes and then enjoy the tea, it can be brewed 2-3 times. You can also enjoy the tea with milk.