Lichuan Kungfu Black Tea


Lichuan Kungfu black tea, also known as Lichuan Hong, is produced in Lichuan City of Hubei Province, where has a history of more than 2800 years of tea planting. According to the records of Lichuan County, Lichuan tea planting has been known to the world since the Western Zhou Dynasty and gradually flourished in the Qing Dynasty. Lichuan Kungfu black tea came out in the middle of the 19th century and has a history of more than 100 years.

The production area of Lichuan Kungfu black tea has a unique ecological environment for tea tree growth, where laid high mountains and dense forests. Most of the soil is fertile yellow brown loam of slightly acid. The main local tea varieties are rich in contents and high in enzyme activity, which are very suitable for the black tea production.

The fresh leaf picking season of Lichuan Kungfu black tea is in spring and summer. The tea farmers pick fresh single bud, one bud with one leaf or one bud with two leaves, which are made by withering, rolling, fermentation, drying and other processes. The thin, tight, flat and even shape, black and moist color, red golden and bright tea soup color, rich and lasting fragrance, and sweet and smooth tasting form the unique quality features of Lichuan Kungfu black tea. (Courtesy of the IP Protection Department of CNIPA)