B-CN-010

Ning Hong

宁红工夫

Gongfu black, from Jiangxi, China.

Black tea

Ning Hong is strongest on smoothness, sweetness and body. Typical tasting words: honey, malt, apricot, cocoa powder, dark chocolate. Produced in Xiushui (formerly Ningzhou) since the mid-nineteenth century, it was one of China's earliest historic export black teas. Historically revered across European export markets and typically savoured neat in small porcelain cups.

Also known as Ninghong Gongfu, Ningzhou Black and Ning Hong Congou.

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The profile

Taste, 0 to 5

sweetness3bitterness1astringency2umami1brightness2body3smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral2fruity3vegetal0marine0nutty1toasty2malty3honey3spicy1woody2earthy1smoky0creamy0citrus1stone fruit2tropical0cocoa2caramel2

Facts

Origin: Jiangxi, China
Plant: Camellia sinensis var. sinensis
Harvest: Spring, mid-April to early May
Elevation: mid
Oxidation: 85 to 95%
Roast: light
Leaf: twisted
Price band: mid-range
Availability: fairly common
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: withering, then rolling, then oxidation, then baking.

Caffeine

A cup of Ning Hong carries a typical estimate of 50 mg of caffeine, within a range of 35 to 65 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	90 to 95 °C	3 min, 4 min
Gongfu, 100 ml	5 g	90 to 95 °C	Rinse, then 15 s, 20 s, 25 s, 35 s, 45 s, 60 s
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 6 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
relaxing

Pairs with pastry, scones_cakes and nuts. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.