Photo Gallery of
Zheng He Gong Fu Black Tea
Brief Introduction to
Zheng He Gong Fu Black Tea
Zheng He Gong Fu (also called Zheng He Congou Tea) is one of three famous Fujian black tea, which is originally and mainly produced in Zhenghe County of China’s Fujian province. The other two congou teas produced in Fujian are Bai Lin Gong Fu and Tan Yang Gong Fu. Zhenghe Gongfu is often referred to as clarets because of its full-bodied, winey flavor. Zhenghe County also produces some other teas like white tea, green tea and oolong tea, the name of Zhenghe remains as one for Zheng He Congou black tea.
The tea production history in Zhenghe county can date back to the Song Dynasty, when Zhenghe County mainly produced Ya Cha (bud tea), one of the rare teas which was presented to the Emperor Huizhong as tribute, he loved the tea so much that he granted his reign title “Zhenghe” to the county. Before that, Zhenghe County was named as Guanli County. In 1874, tea merchants from Jiangxi Province pioneered the production of black tea in Zhenghe County and made a hit. In 1896, the Zhenghe Gongfu made from Da Baicha cultivar became so popular and got recognized as one of the famous congou black teas of Fujian Province.
Zhenghe Gongfu has a deep and full-bodied flavor with lingering aftertaste, which makes the tea both excellent breakfast and afternoon tea. It is a smooth and mellow tea with a hint of subtle peppery taste and fragrance. This tea blends very well with sweetened milk for added flavor and extra smoothness.
make the perfect cup of
Zheng He Gong Fu Black Tea
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- Teaware
- 12 OZ. Porcelain Pot, Yixing Pot, Gaiwan (Bowl)
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- Leaves
- 1 TBS
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- Water
- Filtered (Spring) Water
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- Fire
- 100°C | 212°F
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- Time
- 2 Min for 1st Infusion
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- Infusion
- 5-7 infusions
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Zheng He Gong Fu Black Tea
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