Yixing Hong Cha, AA, 2025

Appearance

The red-black, slightly carelessly curled leaves of Yixing Hong Cha exude a floral, spicy, and slightly minty, refreshing aroma. Warmed by the breath, a gingerbread aroma of spices emerges: cinnamon, ginger, black pepper, a hint of sticky resin, and a hint of caramel sweetness.

Taste and aroma

The copper-orange infusion is scented with oriental spices: saffron, allspice, cloves, and sweet Ceylon cinnamon. The infusion's flavor is sweet and sour with woody notes, with a slight predominance of sourness: currant, quince, peach. Vanilla, raisins, and toasted notes of heavy, buttery baked goods. The moist leaves smell of smoke and freshly cut medicinal herbs. As the tea is poured, the flavor profile eventually develops into a tartness: berry or citrus, soft but distinct. The flavor is smooth, refreshing, delicate yet full-bodied, clearly defined, and virtually devoid of the sweetness typical of more budget-friendly red wines. The infusion has a distinct "Middle Eastern" flavor, though it is distinctly tart. It tastes like a slice of unsweetened saffron cake with peach or orange jam. The tea leaves a long, spicy, floral, and tart aftertaste.

Effect

This tea gently tones, organizes thoughts, warms, and slightly uplifts the mood. Suitable for tea parties in the first half of the day, it will appeal to lovers of unsweetened, yet not tart, red teas. This variety pairs well with some oriental sweets, but it also tastes delicious on its own.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 90-95°C
• Ratio of dry tea leaves: 6-7 g per 100 ml water

Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.

Infusion method

• Teaware: clay or ceramic teapot
• Water: 90-95°C
• Ratio of dry tea leaves: 2 g per 250 ml of water

Infuse for 3-4 minutes