Fujian

Fújiàn Gāoshān Hóngchá福建高山红茶

Fújiàn gāo shān hóngchá

Origin: China, Fújiàn Province (福建省, Fújiàn Shěng), Longyan Prefecture-level ...
Tea type: Fujian
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

High-mountain red tea from Fujian based on the Taiwanese Jin Xuan cultivar — honey-caramel flavor with a creamy texture.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - ?
Tea Amount: 4–5 g per 150 ml water (when brewing by steeping method); 2–3 g per 200 ml (when steeping in cup or European teapot).
Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice, allowing control of extraction time and aroma evaluation. Small Yíxīng clay teapots (宜兴紫砂壶, Yíxīng zǐshā h&#2...
Water Temperature: 90.000000
Water Temperature Detail: 90 ± 2°C. Using boiling water (exceeding 95°C) is not recommended — this may lead to excessive tannin extraction and appearance of undesirable bitterness.
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Fujian
Category: Modern artisanal high-mountain red tea (black tea).
Coordinates: Approximately 25°05′ N, 117°01′ E (central part of Longyan Prefecture; specific tea gardens are located in mountainous areas northwest of the city).
Origin: China, Fújiàn Province (福建省, Fújiàn Shěng), Longyan Prefecture-level City (龙岩市, Lóngyán Shì). Plantations are located in mountainous areas at ...

Taste

Dry Leaf Appearance: Tightly rolled longitudinal leaves of dark brown, almost black color with oily luster. Among the dark leaf, golden buds (tips) are visible, covered with fine down. Leaf is whole...
Dry Leaf Aroma: Intense, honey-floral, with distinct notes of ripe persimmon, caramel and light creamy undertone inherited from the Jinxuan cultivar.
Liquor Aroma: Multi-layered, sweet, enveloping. Honey and ripe fruit notes dominate, complemented by floral and creamy-caramel overtones. With cooling, subtle woody-nutty nuances emerge.
Liquor Color: Bright, clear, saturated amber color with reddish reflections. When cooling, the shade shifts to deeper copper.
Spent Leaves: Whole, elastic leaves of uniform copper-brown color. The "one bud — two leaves" structure is clearly visible. Leaves retain resilience, do not tear with light stretching.
Taste: Dense, silky, with enveloping creamy texture. In first steepings, caramel tones unfold, in the 3rd–4th steeping dark chocolate notes emerge, and in subsequent brewings — dried f...

Details

Oxidation: 80.000000 - 80.000000
Oxidation Maximum: 80.000000
Oxidation Maximum Detail: 80
Cultivar: Jīnxuān (金萱, Jīn Xuān), also known as TTES No. 12 (台茶十二号, Táichá Shí'èr Hào) — a cultivar developed by the Táiwān Tea Research and Extension St...
Picking: Spring harvest (late March — April), the period of highest quality raw material. In high-mountain conditions, spring harvest may shift 2–3 weeks later compared to lowland areas.
Phase: Early

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