The title "Gong Fu" in the specific context of tea leaves refers to the time consuming production of unbroken black tea. While its history is short compared to other black teas, it is becoming very popular for its rich full bodied flavor and fresh sweet aroma. Full and beautifully shaped, the large leaves of Dian Hong Gong Fu brew to a bright red cup color and a flavor strong enough to take milk or sugar but nuanced enough to be appreciated on its own.

Tea Origin: Yunnan Province, China
Tea Bush: Yunnan Da Ye Zhong Cha (Big Leaves Tea Tree)
Tea Master: Lan Xiong Xing
Harvest Time: April-May
Picking Standard: tender spring tea leaves

Brewing Guidelines
Teaware: 12 oz. glass, porcelain or yi xing clay pot
Amount: ¾ Tbs of tea leaves
Water: boiling filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 5 infusions. Add a little more time for each subsequent infusion.