Description
Origin: Xiushui, Jiangxi Province
Harvest: 2024 spring tea, tender leaves
Directions:
use 3-5 gram Zisha clay, glass or porcelain teawares to brew 5-6 rounds at 90-95℃, tea:water 1:18
- dry tea strips are thick and sturdy, tight and heavy, slightly golden hair, lustrous pitch-balck color
- red tea soup, clear and bright
- sweet and pure fragrances
- mellow and thick, slightly sweet tastes and aftertaste
- wet tea is dark consistent red, fat and thick
Introduction:
Xiushui black tea has a long history and has been produced for over 1000 years so far. Black tea was already produced as early as the Qing Dynasty’s Daoguang period (1823). Mainly produced in Xiushui County, Jiangxi Province, Ninghong Gongfu black tea is harvested before and after the Qingming Festival, with a standard of one bud and one leaf. The Ninghong production area has many mountains and few fields, with deep and fertile soil and mild climate. Tea trees grow deeply rooted and have lush leaves, rich in chemical components, resulting in the excellent natural quality of Ninghong.
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