In today’s session we enjoyed a different and highly appreciated tea in China: Hunan brick black tea.
This tea is compacted before fermenting, giving it a brick shape, which is a traditional method used in China for centuries. The soft, very subtle aroma and the touch of its leaves attract attention.
To infuse this black tea we use a Yixing clay teapot, as well as a glass justice cup and a traditional copper filter. We add about 3 grams of tea and then water at about 80 degrees, both to make the infusion and to temper the teapot.
For this type of tea it is advisable to clean the leaf, discarding the first infusion, which we have only allowed to brew for a few seconds.
And finally the leaf of this tea is shown. Mostly whole, and of an intense black color that gains in aroma after infusion.
We proceed to make the infusion again, to be able to serve it. We filter it so that it is very clean and both its color and flavor are better appreciated.
The color of the infusion is a beautiful red with ocher tints, which gives its name to this variety of tea. Hong Cha means Red Tea in Chinese.
The flavor of this Hunan black tea is very elegant, with dark nuances and a pleasant and long aftertaste. It has more presence of flavor than aroma, but that does not mean that we are dealing with a high-quality tea. It is enjoyed slowly, thanks to the fact that it is very well balanced in flavor, without stridency. It should be said that this variety of tea is very prestigious in China, and after enjoying it it is very clear why. Recommended for those who are not big fans of black tea and strong smoky flavors, since this one is smooth and very good. 100% recommended, without hesitation.
Well, that’s all for our today’s sesion. Thank you very much for your attention and see you soon.