Hang Hong is a new black tea member from Zhe Jiang province. It is made under new process and tradition recipe. This tea collected from Mountain area around Xi Hu(West Lake) of Hangzhou city.
The unique garden environment and weather made it's aroma and taste really special.
The dry leaves covered with gold downy hairs. Tender and soft. The tea soup is in bright red colour with a hint of fruity fragrance. Sweet after taste.
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|Chinese Name||杭红(háng hóng)|
|Growing Area||Mountain area around Xi Hu(West Lake) of Hangzhou city, Zhejiang Province, China.|
|Harvest Period||March 20th-April 20th, Yu Qian(Pre-Gu Yu)|
|Processing Technique||Fully-fermenting Tea, Kill Green(Deactivation)→Rolling→Fermenting→Desiccation(Baking)|
|Appearance||The dry leaves covered with gold downy hairs. Tender and soft.|
|Aroma||Fruity, sweet fragrance.|
|Liquor||The tea soup is in bright red colour.|
|Tasting Notes||The tea soup is smooth, with fruity fragrance and sweet after-taste.|
|Teaware||Gaiwan(Covered Bowl), Glass Pot, Glass(Tumbler), Gong Fu Tea-set, Piao Yi Tea Maker, Porcelain Cup, Porcelain Pot, Zi Sha(Purple Clay Pot)|
|Steeping Instructions||Warm the teapot(cup,glass)→Add tea leaves→Moisturize the leaves with hot water then pour out the liquid immediately→Add hot water and steep for less than 30 secs for the first 4 infusions. Enjoy.|
|Storage||Seal tightly, store in a cool, dry place away from sunlight and odour.|
|Country of Manufacture||China|
|Packing & Weight||50g~500g/bag. Default packing with aluminium coated kraft paper bag.|
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