Chuanhong Gongfu s Chuanhong Gongfu is the first black tea intangible cultural heritage project

The characteristics of Chuanhong Gongfu black tea are mainly reflected in the following aspects:

Appearance: The cord is fat and round, and it is golden.

Color: jet black and oily.

Soup color: bright red and bright. Sakura shirt.

Palate: Rich and fresh, with hints of orange sugar.

Aroma: Fresh with orange sugar aroma.

Leaf bottom: thick and soft red evenly.

Chuanhong Gongfu, produced in Yibin, Sichuan Province and other clusters, the climate of the production area is mild, the rainfall is abundant, the temperature is high in winter, and the spring warms up early, which is very suitable for the growth of tea trees and tea processing.

Created in the 50s of the 20th century, Chuanhong Gongfu is famous for its tight and round shape, milli-edge disclosure, dark color, high quality and strong flavor.

In 1985, Chuanhong Gongfu won the gold medal of the 24th World Food Expo in Lisbon, the capital of Portugal, and before 1990, Chuanhong Gongfu was exported in large quantities and once became the representative of Chinese tea culture.

Later, due to a variety of factors, the market position gradually declined.

Chuanhong Gongfu black tea is produced in Yibin, Sichuan Province and other places, and is a gongfu black tea produced in the 50s of the 20th century. For more than 30 years, Chuanhong's representative brands are: Linhu, Gonggong brand, festival night brand products, with tight and thin straight, milli front disclosure, black color, high quality and strong flavor, best-selling international Qiaoyuan market, Kuange has become one of the rising stars of China's high-quality gongfu black tea.

In 2014, the Sichuan Red Gongfu black tea making technique became an intangible cultural heritage of Sichuan Province.

On June 26, 2014, the Sichuan red gongfu black tea making technology entered the Sichuan Provincial People's ** announced the fourth batch of Sisheng Changchuan Province intangible cultural heritage project list. It has officially become an intangible cultural heritage of Sichuan Province, and the "Sichuan Red Gongfu Noisy Rock Chop", which has a history of more than 100 years, has been successfully declared a World Heritage Site, becoming the first intangible cultural heritage project of black tea in Sichuan, and will also play a role in promoting the development of jujube knowledge in Yibin tea industry.

From the 50s to the 70s of the last century, "Sichuan Hong" has been following the ancient Gong tea production method, and its key process lies in the use of "natural withering", "manual fine kneading", "charcoal roasting", the tea made is tight and beautiful, with a strong flower and fruit or orange sugar aroma, after the 70s, in order to meet the large demand of the international market, the use of artificial heating and withering, kneading machine kneading, dryer drying.

Chuanhong selects local excellent tea varieties to plant, selects young and full buds and leaves in early spring by extraction method, and the top product golden buds are beautiful, the golden buds are revealed, the aroma is fragrant, and the aftertaste is long.

Picking: The picking standard of Sichuan Red Kung Fu Tea has high requirements for the tenderness of buds and leaves, which is basically made of fresh leaves based on one bud, two or three leaves.

Production: There are many producers of Sichuan Red Kung Fu Tea, and the harvesting situation and conditions are different, but the more commonly used production process is made by withering, rolling, fermentation, drying and refining.

Chuanhong Gongfu Black Tea is the rising star of Gongfu Black Tea. The shape of the cord is fat and round, showing gold, and the color is black and oily; After brewing, the endoplasm aroma is fresh with orange sugar aroma, the taste is mellow and fresh, the soup color is thick and bright, and the bottom of the leaves is thick and soft and red. The production area is mainly located in the Yibin area of southern Sichuan, the tea garden is relatively high, the tea tree germinates early, and enters the market in April, and has been highly praised by the international community for its early, tender, fast and good remarkable characteristics and excellent quality.

On June 26, 2014, the Sichuan Red Gongfu black tea making technique entered the Sichuan Provincial People's ** and announced the fourth batch of Sichuan Provincial Intangible Cultural Heritage Project List. The official orange god has become an intangible cultural heritage of Sichuan Province, and the "Sichuan Red Gongfu", which has a history of more than 100 years, has been successfully declared a World Heritage Site, becoming the first intangible cultural heritage project of black tea in Sichuan, and will also play a role in promoting the development of Yibin's tea industry.

Wanxian, Daxian, Nanchong and the counties along the Yangtze River in the northeast Sichuan tea area are close to the Yangtze River, with high temperature and similar climate to the southeast Sichuan tea area, which is suitable for the development of black tea production. In the mid-50s, first in Yibin, Wanxian, Daxian and other regions of more than 10 counties of the state-owned tea field trial production of gongfu black tea, gradually promoted, the annual output is only more than 3,000 quintals, and then gradually adjust the layout of the production area, mainly concentrated in Yibin, tungsten, Gaoxian, Jue four counties to produce gongfu black tea, in 1980 the output of gongfu tea has reached more than 40,000 quintals, since then basically maintain this production level.

Chuanhong Gongfu tea is produced in Yibin, Sichuan Province and other places, born in the 50s of the 20th century, and is the rising star of Gongfu black tea. Sichuan Province is one of the birthplaces of tea trees in China, and has a long history of tea production. The topography of Sichuan is high in the north and low in the south, the Xingchen Basin in the east, the Qinling Mountains and Daba Mountain block the cold current from the north, and the marine monsoon in the southeast direction can reach all corners of the basin.