Guangxi

Língyún Hóng Chá凌云红茶

Língyún hóngchá

Origin: China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zì...
Tea type: Guangxi
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Lingyun Hong Cha – a high-mountain red tea from Guangxi with a honey-fruity taste, dense body and a luxurious long aftertaste.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–5 g per 100–120 ml (gongfu method); 3–4 g per 200–250 ml (European method).
Teaware: Gàiwǎn (盖碗) of white porcelain — optimal for aroma development. Yixing teapot — adds softness. Glass teapot — beautiful for observing liquor color and large leaf opening.
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C.
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Guangxi
Category: Regional Chinese red teas (black teas); gongfu red tea (工夫红茶) from large-leaf raw material.
Coordinates: ≈ 24.35° N, 106.56° E (reference point at Lingyun county center).
Origin: China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū); Bǎisè Prefecture (百色市, Bǎisè Shì); Língyún County (凌云县,...

Taste

Dry Leaf Appearance: Tightly twisted, slightly curved tea particles ("golden hooks" — hence the name "Jingou Hong Tiao"). Color — dark brown with oily sheen. On the surface — abu...
Dry Leaf Aroma: Intense, honey-sweet with warm tones of chestnut, dried fruits and light floral overtone. White-down raw material gives the aroma a special "soft" note that small-leaf...
Liquor Aroma: Rich, multi-layered — honey, ripe fruits (apricot, persimmon), caramel. As brewing progresses, warm bread and nutty overtones unfold. Aroma persistent, long-lasting on cup walls.
Liquor Color: Red-amber, bright, transparent (红艳明亮, hóngyàn míngliàng). With golden rim at cup walls.
Spent Leaves: Large, fully opened leaves of red-copper color; fleshy, elastic, uniform. Traces of white down visible on underside — distinguishing feature of Lingyun raw material.
Taste: Dense, full-bodied, with pronounced round sweetness and soft astringency. Body — thick, "velvety" (浓醇, nóng chún). Aftertaste long, with notes of chestnut ho...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Língyún Bái Háo (凌云白毫, Língyún Báiháo), also known as Língyún Bái Máo Chá (凌云白毛茶) — "white-down tea from Li...
Picking: Spring — main season; buds awaken in mid-March, peak harvest of "bud + three leaves" — late March to early April. For red tea, summer and autumn leaves are also used, ...
Phase: Early

Где купить

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