B-CN-012

Sichuan Black (Chuan Hong)

川红工夫

Gongfu black, from Sichuan, China.

Black tea

Sichuan Black (Chuan Hong) is strongest on sweetness, smoothness and aroma intensity. Typical tasting words: honey, caramel, malt, plum, cinnamon. Created in southern Sichuan during the 1950s, building on centuries of regional tea husbandry. Known regionally for its sweet, lingering confectionery aromas, often consumed alongside spicy Sichuan snacks.

Also known as Chuan Hong, Chuanhong Gongfu and Sichuan Gongfu.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency2umami1brightness2body3smoothness4aroma intensity4finish length3

Flavour families, 0 to 5

floral2fruity3vegetal0marine0nutty0toasty1malty3honey4spicy1woody1earthy1smoky0creamy0citrus1stone fruit2tropical0cocoa2caramel3

Facts

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

Made by: plucking, then withering, then rolling, then oxidation, then drying.

Caffeine

A cup of Sichuan Black (Chuan 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
after_meal

Pairs with chocolate, pastry and spicy_food. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.