More than 2000 years ago, the industrious Chinese created this tonic and very tasty, fragrant Yixing Hong Cha tea. This tea was appreciated by the Tang imperial dynasty, thereby giving way to the history and glory of this tea. The Chinese themselves, as you know, drink little red tea, but this tea is highly respected for its valuable properties: to warm and uplift, to tone the body and brain.

History and cultivation

The birth of this variety took place in a unique place, which is still famous for the deposit of rare Yixing porous clay. The city is called Yixing (Jiangsu), and it is located in the eastern part of China, in the Jiangsu province, near the amazingly picturesque Taihu Lake, next to which there are flowering and fragrant fruit trees. It is this proximity of the gardens that adds spice to the tea bushes, which absorb the fragrance of flowers in early spring. The very location of tea plantations is very interesting, because loam is almost everywhere here, but tea bushes feel comfortable on such soil. The production of expensive ceramic products from this unique rare oily clay is also located here, mainly these are the famous teapots and other utensils. The hilly terrain creates favorable conditions for growing tea bushes.

Collection and production

Starting in early spring, the Chinese harvest Yixing Hong Cha tea. From the beginning of March and, practically, until the end of autumn, the upper young shoots with barely hatched thin light green leaves and buds are collected from each tea bush. Further, in wicker baskets from a tea plantation, they are transported to production. Red tea is distinguished by a long process of fermentation, oxidation, therefore, for this variety of red tea, the leaves are also subjected to a long and complex processing process. To begin with, the leaves are laid in a covered and ventilated room, in one layer. The leaves are dried from several days to a week. During this time, they lose most of the moisture, while not burning under the sun’s rays. Further, hardworking workers manually squeeze the leaves and twist them into thin spirals, this process is very important and painstaking, but it happens that it is also entrusted to a twisting machine. Dried and twisted tea leaves are placed in a cold room, where they are laid out in one layer, the leaves are sprayed or steamed. When fermentation will approach the final result, the tea leaves are transferred to another room, where they are roasted for a long time in large vats. At this time there is also fumigation with smoke. The impregnation with smoke is so small that it is practically not felt in the infusion, but is present in the aroma of the dry leaf. As soon as the moisture completely disappears from the tea leaf, the roasting is completed. The end result of the fermentation of Yixing Hong Cha matches the special appearance of this fine red tea, its tea leaves become glossy, very fragrant and resemble a mixture of golden and black oblong twisted thin “needles”.

Brewing process

Its aroma awakens a sea of ​​emotions, enticing in a round dance of feelings, into a world of pleasure. Being in bliss, you will forget about the hustle and bustle of life, problems and worries will fade into the background, a certain feeling of calmness and satisfaction comes. At this time, however, the awakening process also takes place, the body activates vital resources, exciting to active work, drowsiness and fatigue are removed. To brew this excellent variety of red Chinese tea, you need to prepare the water, it must be soft and clean. It is better to insist in Yixing clay teapots, so the process of interaction and activation of taste and aroma is better. Fill with hot (80ºС) water about one teaspoon of dry raw materials per 200 ml of water. Insist 2 – 3 minutes, you can re-brew only 2 – 3 times, but no more, otherwise the taste and aroma will fade, and the infusion will be too light. With proper brewing, the infusion will be bright saturated dark amber color, in the bouquet of taste you will feel the tenderness of fruits and almonds, the refinement of the cherry petal, and in the aroma you will feel the bitterness and sweetness of dark chocolate with a floral aftertaste. No additives are added to this tea, neither lemon, nor granulated sugar, nor milk. This sensual drink can only be drunk with cheese snacks, only they are perfect for the rich taste of Yixing Hong Cha tea.

Beneficial features

No wonder the Chinese emperors loved him, this magical drink is able to drive away the disease and warm the soul and body. Its healing properties were used by court healers who helped the emperor and his family to heal and tune in to accomplish great things. Tea raises blood pressure, so it is very useful for hypotensive patients, but hypertensive patients should not abuse them. Yixing Hong Cha tea perfectly boosts the immune system, cleanses blood vessels and helps lower cholesterol. Its antioxidant properties help to renew cells and remove harmful substances from the body. Yixing Hong Cha has a beneficial effect on the genitourinary system and intestines. It is recommended to drink heavily for colds and to increase brain activity. Ideal as morning tea or afternoon tea

Storage

Tea is stored in a tightly closed package, in a place protected from open sunlight. It is not recommended to keep tea near spices and spices. Do not store for a long time – you need to carefully look at the expiration date. If you find a musty smell and mold – immediately discard. The best storage is in glass jars in a cool, dry place.