Guizhou

Pǔān Hóng Chá普安红茶

Pǔān hóngchá

Origin: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Qiánxīnán Buyei and Miá...
Tea type: Guizhou
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Vivid floral-honey red tea from the ancient tea region of Guizhou with unique four-chamber raw material.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–5 g per 100–120 ml for gongfu method; 3–4 g per 200 ml for European style.
Teaware: Porcelain gàiwǎn (盖碗) — reveals floral bouquet best. Glass teapot allows observing tea leaf dance. Yixing teapot — for more rounded, enveloping profile.
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C.
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Guizhou
Category: Chinese red teas; protected geographical indication product (地理标志产品). Produced in two varieties: gongfu red tea (工夫红茶) and broken red tea (红碎茶, red granulated tea) according to ...
Coordinates: ≈ 25.8° N, 104.9° E.
Origin: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Qiánxīnán Buyei and Miáo Autonomous Prefecture (黔西南布依族苗族自治州, Qiánxīnán Bùyīzú Miá...

Taste

Dry Leaf Appearance: Tight, dense, thread-like twist (条索紧细); color — dark chestnut to black with oily luster (色泽乌润). For single-bud batches — abundance of golden tips.
Dry Leaf Aroma: Clean, high, with dominance of floral notes (orchid, jasmine) and honey background. In batches from four-chambered tea — additional fruity depth.
Liquor Aroma: Bright floral-honey bouquet, reminiscent of "like flowers, like honey" (如花似蜜) — thus describing the aroma of elite "Puan Hong (Xi)". As brewing progresses, n...
Liquor Color: Orange-yellow to orange-red (橙黄/橙红), bright and clear. Standard gongfu — closer to red-amber; elite single-bud batches — lighter, golden-orange.
Spent Leaves: Lively, mobile, soft and complete (鲜活柔软完整). Color — from copper-orange to reddish-brown, leaves unfold evenly.
Taste: Sweet (甘甜, gāntián), smooth and "slippery" (爽滑, shuǎnghuá), with full body and long aftertaste (回味醇厚悠长). Astringency is minimal; pleasant honey sweetness rem...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Main sources of raw material: wild four-chambered tea (*Camellia tetracocca*, 四球茶, sìqiú chá) — endemic small tree species (小乔木, xiǎo qiáomù) with glabr...
Picking: Exceptionally early — thanks to geothermal resources and low latitude (25° N), tea buds swell as early as December–January. Mass spring harvest begins from mid-February, ah...
Phase: Early

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