Guangdong

Guǎngdōng Dāncóng Hóng Chá广东单丛红茶

Guǎngdōng dāncóng hóngchá

Origin: China, Guǎngdōng Province (广东省, Guǎngdōng Shěng). Main production reg...
Tea type: Guangdong
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Red tea from Guangdong Dan Cong – oolong raw material, full fermentation, honey-fruity aroma and gentle sweetness.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice, allowing aroma evaluation and extraction control. Also suitable are Yixing clay teapots designated for red teas, or thi...
Water Temperature: 90.000000
Brewing Notes: 2–3 g per 200–250 ml water 90–95°C, steep 3–5 minutes. 1–2 re-steepings are acceptable.
Water Temperature Detail: 90–95°C. Too hot water may give excessive bitterness, too cool — will not allow aromas to fully unfold.
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Guangdong
Category: Rare, artisanal red tea (black tea). Modern direction of Guangdong tea production, combining oolong production traditions with red tea technology.
Coordinates: Wudongshan: approximately 23°55′ N, 116°32′ E; Yingde: approximately 24°11′ N, 113°24′ E.
Origin: China, Guǎngdōng Province (广东省, Guǎngdōng Shěng). Main production regions:

Taste

Dry Leaf Appearance: Large, long, longitudinally twisted leaves of dark brown or black color with reddish tinge. Depending on cultivar and processing, golden or copper buds may be present. Leaf is w...
Dry Leaf Aroma: Intense, complex, sweet. Notes of honey, flowers (orchid, rose), ripe fruits (lychee, peach, longan), baked goods. Subtle "oolong nuances" may remain — light spiciness...
Liquor Aroma: Bright, enveloping, sweet, with pronounced floral-fruity and honey dominants. Unfolds richer than dry leaf aroma — with each steeping new notes appear.
Liquor Color: Bright, clear, transparent. Varies from golden-orange to deep red-ruby or cognac — depending on degree of oxidation and cultivar.
Spent Leaves: Whole, large, elastic leaves of uniform reddish-brown color with well-defined vein structure. Leaves do not tear with light stretching.
Taste: Dense, rich, yet soft and smooth, practically without astringency and bitterness. Honey sweetness dominates, fruity notes (often with citrus acidity), berry tones, sometimes hin...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: *Camellia sinensis* var. *sinensis* (for traditional Dancong) and hybrids with var. *assamica* (for Ying Hong No. 9).
Picking: Predominantly spring (March–April), when content of aromatic substances and amino acids in the leaf is maximum. Harvesting standard — tender flush: one bud and two upper leaves ...
Phase: Early

Где купить

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