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Sichuan Gong Fu Hong Cha - Black Tea

11 reviews(4.8out of 5)
Item ID: CTA214
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Price(50 grams): US$15.60

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Chinese Name: 四川工夫红茶
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Sichuan Gong Fu is, with Keemun and Yunnan Gold, one of the three most famous Gongfu black tea in China. This tea is truly special as it is produced from very fine downy tea buds, a rarity in black teas where usually only the tea leaves (and no buds at all) are used for production of the tea.

Other names:

Chuan Hong


Not only is it smooth but rich and malty as well. The finish carries a hint of chocolate-note. Sichuan Gongfu blends very well with sweeten milk to create a beverage that taste like chocolate milk.


Dark and slightly gold tea buds. Yields cups of amber color liquor.


Yi Bin City, Sichuan Province, China

Harvest Period:

Spring 2015

Brewing Guide

1. Rinse tea cup and teapot with hot water.

2. Use about 3 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 95°c (203°F) for 1 minute for the first and second brewing.

3. Gradually increase steeping time and temperature for subsequent brewing.

* We suggest you can use purple clay or porcelain tea ware. If you like milk with your tea, add 10 ml to 15ml of sweetened/plain dairy milk and stir.

I do not have experience in black teas, but this one is very tasty. I cant say more with reagard to my lack of knowledge about this kind of tea.
5 of 5 Stars
Gerald (01/16/2015)

This tea has a wonderful chocolate like smell, the brew is nice and smooth, a wonderful tea.
5 of 5 Stars
Gerald (01/15/2015)

Very good with a touch of milk and sugar, one of my main red teas.
4 of 5 Stars
Ireene (11/19/2014)

From start to finish; I smell and taste cocoa and malt. Defiantly a unique flavor in black teas. This tea is highly enjoyable; but not an everyday drink for me. Even better sweetened with milk.
5 of 5 Stars
Ryan (10/18/2014)

This tea has such a lovely fragrance when you open the package! The combination of malt and floral notes is intriguing. The tea brews a beautiful amber color. We made it two ways: English style with milk (no sugar) and modified gongfu (less leaves than we would normally use in a gaiwan, brewed for 1 minute). Both ways were delightful. This is definitely not a gulping tea! Youll want to let it sit on your tongue for a while and let the flavors develop. Not as intense as, say, a Keemun, but so enjoyable in its own way.
5 of 5 Stars
tienne (09/27/2014)

This red tea is a tad bit more brisk than the dian hongs I usually drink. It has a mild, astringent bite one would associate with Assam. I will try it again using less tea, cooler water, and shorter infusion.
5 of 5 Stars
Ryan (06/30/2014)

The Sichuan Gongfu is excellent, one of the best Black Teas I have come across. A compelling taste, not too much tannin, not too little, just right. Well balanced and mouthwatering taste. It is definitely on the order again list.
5 of 5 Stars
Russell (05/31/2014)

It was a good surprise & I really liked it. Its fresh (though "fresh" is the definition for every tea here), tender & tart, resembling Yunnan a bit in my opinion.
5 of 5 Stars
Jiri (05/06/2014)

My mind boggles at how tasty this is. Like malty pancake syrup with a cocoa aftertaste and sometimes even notes of caramel. Faint notes of wood, toasted bread and pepper occasionally pop up. Its smooth with a silky and round mouthfeel. Truly fantastic - I will be buying this in the large size!
5 of 5 Stars
Philipp (11/12/2013)

Great, very sublte, good for drinking in small cups.
5 of 5 Stars
George (11/08/2013)

Never tasted a black tea like this, so it must be red tea, just beautiful. Using 2 level teaspoonful for my 750 ml breakfast tea is just right. One infusion, steeping until its finished. The last cup with a cloud of milk and little honey makes my day.
4 of 5 Stars
Erik (10/11/2013)

Displaying 1 to 11 (of 11 reviews)

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