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Jiétān Hēi Chá
Dark Tea
Jiétān Hēi Chá碣滩黑茶
Jiétān hēichá
- Origin
- China, Húnán Province (湖南, Húnán), Yuánlíng County (沅陵县, Yuánlíng Xià...
- Tea type
- Dark Tea
- Caffeine Level
- High
- Water Temperature
- 95.000000
Tea notes
Brewing, origin and taste.
Jietan Hei Cha — post-fermented Hei Cha from Hunan with expressive aged aroma, nutty notes and an oily aftertaste.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 95.000000 - 100.000000
- Tea Amount
- 4–6 g per 100–120 ml (gongfu); 2–3 g per 250 ml (steeping); 5–7 g per 600 ml (boiling).
- Teaware
- Gàiwǎn (盖碗, gàiwǎn) of porcelain or ceramic; Yíxīng clay teapot (宜兴紫砂壶, Yíxīng zǐshā hú) — porous clay accumulates hei cha aroma over time; for boiling ...
- Water Temperature
- 95.000000
- Water Temperature Detail
- 95–100°C (boiling water).
- Gongfu Water Temperature
- 100.000000
Origin
- Tea Type
- Dark
- Origin Country
- CN
- Province
- Hunan
- Category
- Húnán dark teas (湖南黑茶, Húnán Hēichá); regional line within the "Jietan Cha" brand.
- Coordinates
- approximately 28.3–28.9° N, 110.0–111.0° E.
- Origin
- China, Húnán Province (湖南, Húnán), Yuánlíng County (沅陵县, Yuánlíng Xiàn), Huáihuà Prefecture (怀化市, Huáihuà Sh...
Taste
- Dry Leaf Appearance
- Dark brown to black-brown leaf, tightly rolled. In pressed forms — even surface, without visible mold and foreign inclusions. Light shine from cellular juice is acceptable.
- Dry Leaf Aroma
- Pure aged "chenxiang" — calm, deep aroma with nutty and woody tones, without "rawness" and mustiness. In young tea — light shade of "duiwei" (堆味, d...
- Liquor Aroma
- Pure and rich, with "chenxiang" dominance. Notes of walnut, chestnut, dry wood, dried herbs unfold. In aged samples — light "creaminess" and honey tones. Som...
- Liquor Color
- Golden-amber to amber-red, transparent, with good brightness. With age, liquor darkens to chestnut.
- Spent Leaves
- Dark olive to brown, elastic, whole leaves unfold well. Uniformity of spent leaves indicates quality of raw material and correct technology.
- Taste
- Sweet-smooth, with moderate body density. Astringency is soft, quickly transitioning to returning sweetness (回甘, huígān). With aging, taste becomes more rounded, "oily...
Details
- Oxidation
- 0.000000 - 0.000000
- Oxidation Maximum
- 0.000000
- Oxidation Maximum Detail
- 0
- Cultivar
- Local group populations of tea bushes (群体种, qúntǐ zhǒng) are used, belonging to the southwestern (云贵, Yún-Guì) tea system (*Camellia sinensis* var. *sinensis*). T...
- Picking
- For dark tea, predominantly spring and early summer raw material is used. Spring picking (清明, Qīngmíng — early April, and 谷雨, Gǔyǔ — late April) gives more aromatic raw mat...
- Phase
- Early
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