Lichuan Black Tea History
Lichuan Kungfu black tea, also known as Lichuan Hong, has a rich history dating back over 2800 years in Lichuan, Hubei. According to historical records, tea farmers in Lichuan have been cultivating tea since the Western Zhou Dynasty, and their craft flourished during the Qing Dynasty.
The emergence of Lichuan Kungfu black tea, as we know it today, can be traced back to the mid-19th century. This region is characterized by high mountains and dense forests, creating the perfect environment for tea trees to thrive.
In 2018, Lichuan gained national attention when China’s President Xi and Indian President Modi shared a cup of Lichuan gongfu black tea during their summit in Wuhan. Today, this tea stands as one of China’s top gongfu black teas.
Lichuan Hong Processing & Appearance
To produce Lichuan black tea, fresh tea leaves are carefully handpicked during the prime spring season. These leaves undergo a process of withering, rolling, fermentation, and drying. The resulting tea exhibits a thin, tight, flat, and even shape, with visible golden buds.
When brewed, Lichuan black tea reveals a vibrant red-golden hue, accompanied by a rich and enduring fragrance, and a delightfully sweet and smooth taste.
Similar to our Enshi Yulu green tea, Lichuan black tea is renowned for its healthy and abundant selenium content.
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