| The first record found on Yi Hong tea was around 1850s, written during the Qing Dynasty. This tea was a major export for China back then, to England first, then to Americas, Russia and other European countries. Between 1886 and 1888, the highest output of 15000 tonnes were recorded. This was around 7% of the whole China tea export at that time. The name "Yi Hong" was given because this tea had to pass through Yi Chang County before reaching Han Kou Port for export. "Jin Ping A" refers to the grade, and this is the highest grade for Yi Hong tea. Only carefully chosen one-bud-one-leaf tea leaves from early spring harvest are used in its processing. Other names:
Yi Hong Congou Jing Pin A, Yi Hong Gongfu Jing Pin A, Yi Chang Hong Cha
Taste:
Yi Hong's dried leaves give off a sweet aroma remiscent of Chinese Red Dates, and this is carried well into the taste and aroma of the tea. It also has a strong and lasting aftertaste. Appearance:
The golden black tea leaves are tightly rolled into needle-like shape. Origin:
Yi Chang City, Hu Bei Province Harvest Period:
Spring 2024 | 
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