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Fēngkāi Hóng Chá
Guangdong
Fēngkāi Hóng Chá封开红茶
Fēngkāi Hóngchá
- Origin
- China, Guǎngdōng Province (廣東省), Zhàoqìng City (肇慶市), Fēngkāi County ...
- Tea type
- Guangdong
- Caffeine Level
- Medium
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Fengkai Hong Cha — a revived red tea from Baima Mountain, which captivated Panama as early as 1908 with its honeyed-fruity taste and mountain spirit.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 90.000000 - 95.000000
- Tea Amount
- 4–5 g per 100–120 ml (gongfu); 3 g per 200–250 ml (steeping).
- Teaware
- Porcelain gaiwan, glass cup.
- Water Temperature
- 90.000000
- Water Temperature Detail
- 90–95°C.
- Gongfu Water Temperature
- 93.000000
Origin
- Tea Type
- Red
- Origin Country
- CN
- Province
- Guangdong
- Alt Names
- Xinghua Báimǎ Hóngchá (杏花白馬紅茶); Fēngkāi Báimǎ Chá (封開白馬茶 — general name covering green, red, and white tea from Baima Mountain).
- Category
- Regional Guangdong red tea (black tea). Belongs to the family of western Guǎngdōng teas from the Xījiāng River (西江) basin.
- Coordinates
- approximately 23°26′ N, 111°31′ E.
Taste
- Dry Leaf Appearance
- Dense, elastic, twisted tea particles (壯實), dark brown to black, with oily luster. In higher grades — noticeable golden tips.
- Dry Leaf Aroma
- Sweet, honey-fruity, with light "forest" notes reflecting the mountain terroir of Baima.
- Liquor Aroma
- Persistent, multi-layered. Honey, dried fruits, light florality. Characteristic "pure mountain spirit" (山野清香) — result of high-altitude growing and ecological purity.
- Liquor Color
- Bright red, clear, with luster (紅艷透亮). In the best batches — with a "golden ring" around the edge.
- Spent Leaves
- Red-copper, elastic, whole leaves.
- Taste
- Rich and mildly sweet (濃醇甘甜), with fresh "lively" juiciness (鮮活) and long-lasting returning sweetness (huí gān) (回甘持久). Body — medium to full. Astringency mild, q...
Details
- Oxidation
- 85.000000 - 95.000000
- Oxidation Maximum
- 95.000000
- Oxidation Maximum Detail
- 95
- Picking
- Spring (March–April) — best grade. Summer and autumn — standard.
- Pluck Standard
- One bud with one-two leaves for premium batches; one bud with two-three leaves — for standard.
- Amino Acids
- 3–4% — elevated level forming sweetness and "umami." Related to mountain terroir (fogs, diffused light).
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