B-CN-011

Yihong

宜红工夫

Gongfu black, from Hubei, China.

Black tea

Yihong is strongest on smoothness, sweetness and body. Typical tasting words: honey, malt, peach, brown sugar, cocoa powder. Developed in the Yichang mountainous corridor during the nineteenth century to supply international trade via Hankou. Appreciated in Hubei as a gentle, warming everyday beverage served clear without accompaniments.

Also known as Yihong Gongfu and Yichang Black.

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The profile

Taste, 0 to 5

sweetness3bitterness1astringency2umami1brightness2body3smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral2fruity3vegetal0marine0nutty0toasty1malty3honey3spicy0woody1earthy1smoky0creamy1citrus1stone fruit2tropical0cocoa2caramel2

Facts

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

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

Caffeine

A cup of Yihong carries a typical estimate of 45 mg of caffeine, within a range of 30 to 60 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, 30 s, 40 s, 50 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
relaxing
midday

Pairs with pastry, sweets and fruit. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.