Hainan

Báishā Hóng Chá白沙红茶

báishā hóngchá

Origin: China, Hǎinán Province (海南省, Hǎinán Shěng), Báishā Lì Autonomous Coun...
Tea type: Hainan
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Exclusive red tea from Hainan: a honey-caramel flavor born from the soil of an ancient meteorite crater.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 5-6 g per 100-120 ml.
Teaware: Gàiwǎn (盖碗, gàiwǎn) — optimal choice for revealing aromatic profile; porcelain or glass teapot; Yixing teapot from red clay for more rounded, "bodied" liquor...
Water Temperature: 90.000000
Brewing Notes: Western method — 3-4 g per 200 ml, steeping 3-4 minutes at 90°C. Also Baisha Hong Cha is well-suited for cold brewing (冷泡, lěng pào): 5 g per 500 ml cold water, 8-12 h...
Water Temperature Detail: 90-95°C. For batches from bud material (单芽) — 85-90°C; for standard leaf batches — 90-95°C.

Origin

Tea Type: Red
Origin Country: CN
Province: Hainan
Category: Hainan red teas; regional tea included in the group standard system (团体标准, tuántǐ biāozhǔn) of Baisha County. Produced both in gōngfū hóng chá format (工夫红茶, gōngf...
Coordinates: ≈ 19.2° N, 109.3° E (center of Baisha County).
Origin: China, Hǎinán Province (海南省, Hǎinán Shěng), Báishā Lì Autonomous County (白沙黎族自治县, Báishā Lízú Zìzhìxiàn). Main production zones...

Taste

Dry Leaf Appearance: Tight, dense, wiry twist. Leaf large, with abundant golden tips (金毫, jīn háo). Color — from dark chestnut to black with golden inclusions.
Dry Leaf Aroma: Pronounced honey tone with notes of tropical dried fruits (longan, lychee), light shade of cocoa beans. In batches from ancient tree material — additional "forest" dep...
Liquor Aroma: Warm, enveloping. In top notes — honey and ripe tropical fruits; in middle notes — caramel, baked sweet potato; in base — subtle smokiness and spice. Aroma is persistent, remain...
Liquor Color: Red-amber, bright and clear, with pronounced golden rim (金圈, jīn quān) around the cup edge. As brewing progresses — from dark amber to copper-red.
Spent Leaves: Large leaves open completely and evenly; color from copper-red to chestnut; leaf elastic, fleshy, maintains integrity.
Taste: Dense, oily, with pronounced "body" (厚实, hòushí). First steeps reveal rich sweetness with shades of honey and caramel. In middle steeps a mineral note appear...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: The raw material base consists of two large-leaf cultivars:
Picking: Thanks to the tropical climate, tea in Baisha is harvested practically year-round, including the winter period: the first early spring harvest begins as early as December — this...
Phase: Early

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