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Jing'an Hóng Chá
Jiangxi
Jing'an Hóng Chá靖安红茶
Jìng'ān hóngchá
- Origin
- China, Jiāngxī Province (江西省, Jiāngxī Shěng), Yíchūn City (宜春市, Yíchū...
- Tea type
- Jiangxi
- Caffeine Level
- Medium
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Jing'an Hong Cha – a honey-sweet red tea from the pristine mountains of Jiangxi with low astringency and a floral-caramel aroma.
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Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 90.000000 - 95.000000
- Tea Amount
- 4–5 g per 100 ml (gongfu method) or 2–3 g per 200–250 ml (cup steeping).
- Teaware
- Porcelain gàiwǎn (盖碗) 100–120 ml — best choice for revealing delicate floral notes. Porcelain teapot suitable for softer infusion. Clay teaware not recommended for top grad...
- Water Temperature
- 90.000000
- Water Temperature Detail
- 90–95°C for standard batches; 85–90°C for delicate single-bud grades.
- Gongfu Water Temperature
- 93.000000
Origin
- Tea Type
- Red
- Origin Country
- CN
- Province
- Jiangxi
- Category
- Regional gōngfū red tea (工夫红茶, gōngfū hóngchá) from Jiangxi Province. Belongs to the new wave of regional red teas created using elite raw material previously used exc...
- Coordinates
- Approximately 28°55′ N, 115°10′ E (central part of Jing'an County). The county is located within 114°54′–115°30′ E and 28°47′–29°06′ N.
- Origin
- China, Jiāngxī Province (江西省, Jiāngxī Shěng), Yíchūn City (宜春市, Yíchūn Shì), Jing'an County (靖安县, Jìng'ān Xiàn). Main tea-producing townships: Z...
Taste
- Dry Leaf Appearance
- Fine to medium twist; tea particles are slender and sufficiently dense. Color — dark brown to black with "oily" luster (色泽乌润油亮). In highest grades, golden tips (金毫, jī...
- Dry Leaf Aroma
- Warm, honey-caramel with notes of dried flowers and roasted chestnut. Aroma is delicate, not sharp, with gentle sweetness.
- Liquor Aroma
- Floral-honey with pronounced sweetness and light fruity note (apricot, dried plum). Due to high amino acid content in raw material, aroma possesses characteristic "freshnes...
- Liquor Color
- From red-amber to ruby with golden highlights (红亮透金黄, hónglìang tòu jīnhuáng). Clear and bright with characteristic golden ring around cup edge.
- Spent Leaves
- Even reddish-copper color, leaves elastic and soft. In highest grades — whole, unrolled "bud + leaf" pairs with preserved form.
- Taste
- Dense and round with emphasized natural sweetness and "juiciness" (鲜甜, xiāntián). Astringency is minimal — consequence of initially low polyphenol levels in white...
Details
- Oxidation
- 85.000000 - 95.000000
- Oxidation Maximum
- 95.000000
- Oxidation Maximum Detail
- 95
- Cultivar
- Primary raw material — local white-leaf cultivar Jing'an Bái Chá (靖安白茶品种), belonging to *Camellia sinensis var. sinensis*. Characteristic feature — pronounced temp...
- Picking
- Spring harvest, strictly during the "white phase" — about 20 days around Qīngmíng Festival (清明, Qīngmíng), usually late March to mid-April. This extremely na...
- Phase
- Early
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