Imperial Yixing Hong Red
Imperial Yixing Hong Red
dried plump · biscuits · woody
Yixing area is known for its famous clay teapots and red tea that has been produced since the Tang dynasty (618–907 CE). The Yixing Red tea was a part of tea tribute paid to the Emperor and was regularly supplied to the court. Today, it still a rare gem with its complex and full-bodied profile.
Founder's note: This is one of the most unusual and sophisticated red teas that we have ever tried. Recommended for special evenings to experience the beauty of the tea.
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Characteristics
Region
Yixing, Jiangsu, China
Season
Oxidation Level
100%
Brewing Instructions
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Gongfu Style
3-5g per 100ml
~95°C (203°F) water
Steep for 60 seconds, then transfer to the pitcher
Repeat up to 5 times
Tip: wait for the cup to cool down to get the most out of the flavor.
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Western Style
Teapot/Cup: 3g per 100ml
~95°C (203°F) water for 2 minutes
Lasts for 3-4 steeps
Tip: wait for the cup to cool down to get the most out of the flavor.
Best red tea I’ve tried! It gives the clarity and energy of a double espresso without the jitters. Would definitely recommend to try!