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Bānlán Hóng Chá
Hainan
Bānlán Hóng Chá斑兰红茶
Bānlán Hóngchá
- Origin
- China, Hǎinán Province (海南, Hǎinán). Production is widespread in seve...
- Tea type
- Hainan
- Caffeine Level
- High
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Exotic red tea with pandan — 'Eastern vanilla' — from tropical Hainan, offering a soft, creamy-honeyed flavor and the aroma of homemade baked goods.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 90.000000 - 95.000000
- Tea Amount
- 4–5 g per 120–150 ml (gongfu method); 3–4 g per 250–300 ml (European method or mug brewing for daily tea drinking).
- Teaware
- Porcelain teapot or gàiwǎn (盖碗) — for hot brewing; glass teapot — for visual enjoyment of the colour contrast of tea and pandan; for cold tea — glass pitcher with ice.
- Water Temperature
- 90.000000
- Water Temperature Detail
- 90–95 °C.
- Gongfu Water Temperature
- 93.000000
Origin
- Tea Type
- Red
- Origin Country
- CN
- Province
- Hainan
- Category
- Hǎinán flavoured teas (海南添香茶). Belongs to the same line as the famous Hainan "Xianglan Cha" (香兰茶, Xiānglán Chá) — tea with vanilla (*Vanilla planifolia*...
- Coordinates
- ≈ 19.2° N, 109.7° E (central part of Hainan Island; specific production location varies).
- Origin
- China, Hǎinán Province (海南, Hǎinán). Production is widespread in several districts of the island: cities and counties of Wànníng (万宁, Wànníng), Din...
Taste
- Dry Leaf Appearance
- Dark brown or black twisted tea leaves of red tea (black tea), interspersed with fragments of dried pandan leaves — from pale green to golden-yellow, depending on the drying met...
- Dry Leaf Aroma
- Pandan notes dominate: sweet-herbaceous, with hints of vanilla, fresh-cut grass and a light "rice" note. Underneath — warm, honey background of red tea (black tea).
- Liquor Aroma
- Bright and unusual: first wave — characteristic "green" sweet-creamy pandan aroma, which in Southeast Asia is associated with home baking; second — honey-fruity tones ...
- Spent Leaves
- Tea leaves open elastically, copper-brown; pandan fragments — soft, pale green or olive.
- Taste
- Soft, rounded, with sweet "creaminess" of pandan, which organically combines with the density and moderate astringency of Hainan red tea (black tea). Aftertaste — prol...
- Organoleptic Profile Notes
- From amber to red-chestnut, clear. With a significant proportion of pandan, the liquor may acquire a light greenish tint.
Details
- Oxidation
- 85.000000 - 95.000000
- Oxidation Maximum
- 95.000000
- Oxidation Maximum Detail
- 95
- Phase
- Early
- Early Months
- 3,4
- Late Months
- 5,6
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