Western Style (for everyday)

Tea: 2–3g (≈1–1.5 tsp)

Water: 250ml

Temp: 90–95 °C

Steeping: 2–3 min

Lasts for: 2–3 infusions

Gongfu Style (concentrated, small-cup)

Tea: 5g (≈2.5 tsp)

Water: 120ml

Temp: 90–95 °C

Steeping (increase a bit with each infusion):

– first 15–25 sec;

– second 25–35 sec;

– third 35–45 sec;

Lasts for: up to 6 infusions

Rich in antioxidants and theaflavins, which may help support heart health, improve circulation and enhance metabolism.

The combination of caffeine and L-theanine promotes calm, focused energy, while mild tannins may aid digestion.

Active Chemicals

• Theaflavins & thearubigins — key antioxidants in black tea that support cardiovascular health and provide rich color and body.
• Catechins (EGCG, ECG) — residual green-tea antioxidants that help reduce oxidative stress.
• Caffeine (moderate) — provides alertness and focus without overstimulation.
• L-theanine — induces relaxation and steadies mental energy.
• Polyphenols & flavonoids — contribute to anti-inflammatory and metabolic benefits.
• Minerals (manganese, potassium, magnesium) — support hydration and metabolism.

“Chinese Red” is a modern concept tea, created in the early 21st century to represent the national character of Chinese black tea (hong cha).

While traditional black teas like Keemun (Qimen), Dian Hong, and Lapsang Souchong have long histories, “Chinese Red” was developed as a premium blended showcase of China’s finest black teas — primarily from Yunnan, Fujian, and Hunan provinces.

It was designed to capture the essence of Chinese red tea culture: a deep red-golden liquor, gentle aroma, natural sweetness, and smooth taste — symbolizing warmth, harmony, and refinement.

“Chinese Red” unites China’s best black tea traditions into one refined style — crafted through withering, rolling, full oxidation, and gentle drying — resulting in a bright, sweet, and perfectly balanced red tea that celebrates the harmony of Chinese craftsmanship.