In China, what the West calls "black tea" is known as hong cha (红茶) — red tea — named for the colour of its liquor, not the leaf. Fully oxidized, robust, and deeply aromatic, Chinese red teas are some of the most satisfying teas to brew. Here's how to get the best from them.
Why Chinese Red Tea is Different
Chinese hong cha — Jin Jun Mei, Tang Yang Gongfu, Dian Hong — differs from Indian or Sri Lankan black teas in its production and flavour profile. It tends to be naturally sweeter, less astringent, and more layered in aroma. It doesn't need milk or sugar — it's designed to be enjoyed pure.
Temperature
- Delicate red teas (Jin Jun Mei, Tang Yang Gongfu): 90–95°C
- Bold red teas (Dian Hong, Wild Yunnan): 95–100°C
- Earl Grey and jasmine black: 90–95°C
Gongfu Method
- Warm your gaiwan with hot water.
- Add 5g of tea per 150ml.
- First infusion: 20–30 seconds.
- Add 10–15 seconds per subsequent infusion.
- Most Chinese red teas give 4–6 infusions.
Western Method (Teapot)
- Use 4–5g of tea per 300ml.
- Water at 95°C.
- Steep for 3–5 minutes.
- Pour all the tea out before the leaves cool — don't let them sit in the water.
Brewing by Type
Jin Jun Mei (Golden Eyebrow)
The pinnacle of Chinese red tea — made entirely from spring buds. Use 90°C water and short infusions (20–30 seconds) to preserve its honey and orchid delicacy. Multiple infusions reveal caramel, cocoa, and longan fruit. Shop Jin Jun Mei →
Tang Yang Gongfu
A classic Fujian Gongfu red tea — golden-tipped, subtle, and floral. Brew at 90–95°C, 30–40 seconds Gongfu style. Shop Tang Yang Gongfu →
Wild Yunnan Old Trees
Bold, earthy, and robust. Use near-boiling water and longer steeps — this tea handles heat well and opens up beautifully in a larger teapot. Shop Wild Yunnan →
Red Teas at Gaba Tea House
Explore our full Red Tea collection — Jin Jun Mei, Tang Yang Gongfu, Wild Yunnan, Gaba Nantao Red, Jasmine Black Tea, and more.