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Gushu Shaihong
Tea Bar P.free

Super Premium 97 P.

SKU
7832
Gushu Shaihong Tea Bar
Gushu Shaihong Tea Bar
Gushu Shaihong Tea Bar
Gushu Shaihong Tea Bar
Gushu Shaihong Tea Bar
Gushu Shaihong Tea Bar
Gushu Shaihong Tea Bar
Gushu Shaihong Tea Bar
Gushu Shaihong Tea Bar
Gushu Shaihong Tea Bar
Gushu Shaihong Tea Bar
Gushu Shaihong Tea Bar
  • New
A black tea specialty from Yunnan, with leaves specially sun-dried after oxidation (Shaihong). This results in a complex and multi-layered flavour, featuring sweet maltiness, apple-like acidity, and refined bitterness. Harvested from ancient Gushu tea trees and pressed into a convenient tea bar with 16 segments. Perfect for travel and gifting. 100g
Character Orange, sun-dried tomatoes, sweet-tart, malty
Tea Farm Family-run farm in Lincang with a large stock of old tea trees
Terroir Bangdong, Lincang, Yunnan Province, China
Harvest Spring harvest, March 2023, hand-harvested
Cultivar Yunnan Da Bai Hao
Elevation 1850m above sea level
Processing Outdoor withering (approx. 6–16 hours), rolling, oxidation (6–10 hours), natural sun drying, and final oven drying at 120°C. Followed by a brief steaming, pressing into bar form, and drying.
Cultivation To protect the old trees, no use of chemical pesticides or synthetic fertilisers
Grade 97/100 P. (Black tea category), Super Premium
€28.90
100g

Delivery : up to 5 business days

Incl. VAT, excl. shipping

SKU
7832
€289.00 / 1kg
In stock

Tea Farm

The tea farm is located in the far west of Yunnan, in the Lincang region, just a few kilometres from the border with Myanmar. It is situated near the middle section of the Lancang River (瀾滄江) and at the summit of Xi Gui Mountain, at an altitude of approximately 1850 to 2000 metres. The Lancang River flows directly along the foot of the mountain. Due to its high elevation and the moisture rising from the river, the area is shrouded in clouds and mist throughout the year. The tea trees thrive in fertile, highly mineral-rich soil on ancient rock formations, which give all teas from the region their distinctive, natural charm. Balanced and aromatic, with a subtly rocky yet floral flavour, are the words most commonly used by the locals to describe the tea. Some of the tea trees are even estimated to be over 500 years old.

Character & Aroma

Tasting Notes

A truly outstanding tea that seems to improve with every sip and every infusion. One key reason for this is its compressed form, allowing the leaves to gradually unfurl with each steeping, releasing more flavour. At first, the aroma is reminiscent of what one would expect from black teas from the Yunnan region – citrusy, slightly earthy, and somewhat woody, yet never astringent. It evokes sensations of moisture, sunlight, and warmth, along with hints of dried tomatoes. This unique character is likely due to the special sun-drying process of the leaves. The tea tastes "lively" and "dynamic," distinguished by an intriguing balance of malty sweetness, smoky notes, and a fruity acidity reminiscent of green apples. With each infusion, the tea gains depth, becoming more velvety and almost honey-like in texture as well as intensifying in flavour. When prepared in a Gaiwan with short steeping times of up to 30 seconds, it yielded up to eight infusions with ease.

BLACK TEA

Black tea is the most oxidised form of tea. In contrast to green tea, the oxidation of the leaves after harvest and withering is not stopped with heat, but is instead encouraged by intensive rolling of the leaves, which breaks open cell walls and exposes the enzymes responsible for oxidation. These enzymes then react with oxygen in the air to form dark-coloured compounds called flavonoids, causing the leaves to transition from green to black while developing their flavour and aroma. Black tea originates from China, where it is called Hong Cha, literally "red tea", after the glowing red-orange colour of the brew. The flavour of black teas vary considerably from light, sweet and fruity, to strong, malty and smoky, depending on where they are grown and the level of oxidation they undergo.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

World's Finest Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

Special features in location, cultivation and processing

The highlands of Yunnan and Lincang have a generally mild, subtropical climate that extends even to higher elevations. However, nighttime temperatures can fluctuate significantly, creating a stimulating climate perfect for tea cultivation. The leaves for this tea come from a high-altitude tea farm in Bangdong, Lincang, situated at approximately 1850–2000 metres. The tea leaves are harvested from trees over 300 years old, which grow freely among wild, rocky shrubs.

After harvesting, the leaves are spread out under direct sunlight to wither gradually, allowing them to lose moisture slowly. Next, they undergo mechanical rolling to enhance oxidation for approximately 6–10 hours. Once the leaves reach the desired oxidation level, they are spread out on bamboo mats in the open air and slowly dried once again under direct sunlight. To eliminate any remaining moisture, they undergo a final oven-drying at approximately 120°C. The leaves are then prepared for pressing into tea bars: after being portioned into 100g, they are gently softened with hot steam and machine-pressed into their characteristic shape. Finally, the tea bars go through a multi-day drying phase before being packaged.

Preparation

Brewing Guide

1 piece of the tea bar (approx. 6g), 85–90°C, 250–300ml, 1–2 minutes. Suitable for multiple infusions.

The tea is easy to dose, as the tea bar is segmented into 16 pieces (approx. 6g). It is recommended to gently break up the piece before placing it in the teapot, allowing for a more even infusion.

Packaging

The tea bar is packaged in a premium airtight pouch with a zipper and a stand-up base. Its nine-layer coating ensures optimal protection against oxidation and external contaminants.

Recommended Accessories

For preparation, we recommend using tea pots made from neutral-tasting materials such as glass or porcelain to preserve the delicate notes of the tea. A Gaiwan is also an excellent choice for preparation, or for a particularly aromatic infusion, try a Yixing teapot made of natural clay.

Recommended Storage

We recommend storing the tea cake in the original pouch, pressing out as much air as possible before zipping shut. If you prefer to break the cake apart and store it in a container, Chinese tea caddies made of porcelain or Nixing clay are highly recommended.

Test results

We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.

See tests

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