Chaling Hong Cha is a traditional black tea from the historic tea-growing region of Chaling County, in the southeastern part of Hunan Province. This tea is harvested in spring at altitudes ranging from 300 to 500 meters, where the local humid subtropical climate and rich mountain soil create optimal growing conditions.

Unlike its golden-tip counterpart, this version is picked slightly later, using a plucking standard of one bud with two to three mature leaves. The processing includes withering, rolling, full oxidation, and drying—faithful to the region’s time-tested black tea techniques. The finished leaves are tightly twisted with a dark, glossy surface and scattered golden edges.

When brewed, the tea yields a reddish-copper liquor with a mellow, rounded profile. The taste is smooth and balanced, offering hints of ripe fruit, cocoa, and floral sweetness, with a gentle astringency that adds structure. It retains its flavor across multiple infusions.

Chaling has a thousand-year-old tea tradition, dating back to the Tang Dynasty. Today, it remains a respected center of artisanal tea production in Hunan, known for its clean environment, elevation, and cultural commitment to quality.

For brewing, use 3–5 grams in a gaiwan or teapot with water at 90°C. Steep for 8–10 seconds initially, then gradually increase infusion time. This tea brews well for 5–6 infusions.