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Táiwān Wǔyí Hóng Chá
Taiwan
Táiwān Wǔyí Hóng Chá台湾武夷红茶
Táiwān Wǔyí hóngchá
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Towns...
- Tea type
- Taiwan
- Caffeine Level
- Medium
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Rare Taiwanese red tea from the Fujian Wuyi cultivar: two centuries of history, mineral-chocolate flavor, and a character at the intersection of three traditions.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 90.000000 - 95.000000
- Tea Amount
- 5–7 g per 100–150 ml (flash steeping method, gongfu cha); 3–4 g per 200–250 ml (steeping).
- Teaware
- Porcelain gàiwǎn (蓋碗, gàiwǎn) — universal choice. Porous Yixing clay teapot — excellent option: over time it will "season" (養壺, yǎng hú) and enhance min...
- Water Temperature
- 90.000000
- Water Temperature Detail
- 90–95°C. High temperature well reveals the tea's density, minerality, and sweetness.
- Gongfu Water Temperature
- 93.000000
Origin
- Tea Type
- Red
- Origin Country
- CN
- Province
- Taiwan
- Category
- Taiwanese red tea (black tea) from historic small-leaf raw material. Niche product of small-batch production with limited quantities.
- Coordinates
- 23.84° N, 120.68° E (Mingjian area, Nantou).
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Mínjiān Xiāng). The Wǔyí cultivar is a descendan...
Taste
- Dry Leaf Appearance
- Leaves of longitudinal twist, dark brown, almost black color, sometimes with reddish or golden tint. Golden tips are present. Leaf is elastic, not brittle, of good integrity.
- Dry Leaf Aroma
- Complex, multilayered, warm. Notes of dark chocolate, dried fruits (prunes, raisins) dominate, supported by light minerality and shades of rye bread, tree bark. With final charc...
- Liquor Aroma
- Intense, sweetish, with development of caramel, honey, dried fruit notes and mineral shades ("wet stone", "graphite"). As it cools, floral-rose undertones ap...
- Liquor Color
- Bright, clear, from copper-red to rich ruby or cognac shade. Deep and "warm" tone, playing in the light.
- Spent Leaves
- Leaves are even, elastic, copper-brown or reddish-brown color, open well when brewed. Leaf edges — with characteristic serration of the Wuyi cultivar.
- Taste
- Dense, smooth, enveloping, with pronounced natural sweetness. Astringency is absent or minimally expressed. The taste is dominated by notes of dark berries (blackberry, mulberry...
Details
- Oxidation
- 90.000000 - 100.000000
- Oxidation Maximum
- 100.000000
- Oxidation Maximum Detail
- 100
- Cultivar
- Wǔyí (武夷, Wǔyí) — historic small-leaf cultivar *Camellia sinensis var. sinensis*, genetically related to modern populations of Wuyi cliff teas (including raw material ...
- Picking
- For red tea (black tea) production, predominantly summer harvest raw material is used, typically collected in the second decade of July. During this period, increased solar acti...
- Phase
- Early
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