Guangdong

Xìnyí Hé Luó Hóng Chá信宜合箩红茶

Xìnyí hé luó hóngchá

Origin: China, Guǎngdōng Province (广东省, Guǎngdōng Shěng), Maoming Prefecture-...
Tea type: Guangdong
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

A rare Guangdong red tea with a honey-fruit bouquet and silky texture for connoisseurs of fine taste.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–6 g per 100–120 ml of water.
Teaware: Gàiwǎn (盖碗, gàiwǎn) made of porcelain — optimal choice for revealing aromatic potential. Porcelain teapot or Yíxīng teapot (宜兴紫砂壶, Yíxīng zǐshā hú) is a...
Water Temperature: 90.000000
Water Temperature Detail: 90–95 °C (not boiling water, to avoid "burning" the delicate small-leaf tea and extracting excessive astringency).
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Guangdong
Category: Regional Chinese red teas (black teas). Belongs to gōngfu hóngchá (工夫红茶, gōngfu hóngchá) — red teas (black teas) of fine hand processing.
Coordinates: ≈ 22.35° North latitude, 110.95° East longitude.
Origin: China, Guǎngdōng Province (广东省, Guǎngdōng Shěng), Maoming Prefecture-level City (茂名市, Màomíng Shì), Xinyi County-level City (信宜市, Xìnyí Shì), Jīnd&...

Taste

Dry Leaf Appearance: Thin, tightly twisted stringy tea particles (条索紧细, tiáosuǒ jǐn xì), dark brown or black-chestnut color with abundant golden tips (金毫, jīn háo). Leaf is even, well...
Dry Leaf Aroma: Sweet, warm, with pronounced notes of dried fruits (apricot, raisins), honey and light floral undertone, characteristic of small-leaf high-aromatic cultivars.
Liquor Aroma: Multi-layered: in top notes — honey and ripe southern fruits (lychee, longan); in middle notes — bread-caramel shades; in base — light woody warmth. Aroma is persistent, unfolds...
Liquor Color: Red-amber, bright and clear (红琥珀色, hóng hǔpò sè), with pronounced golden "ring" around the edge of the cup.
Spent Leaves: Leaf unfolds evenly and elastically; color — from copper-brown to reddish-chestnut. Veins are flexible, leaf is whole, without tears.
Taste: Dense, rounded, with pronounced natural sweetness (回甘, huígān). Astringency is moderate and soft, quickly transitioning to long warming aftertaste. In the best batches, &qu...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Uses the Xinyi small-leaf variety (信宜小叶种, Xìnyí xiǎoyè zhǒng) — a local population of *Camellia sinensis* var. *sinensis*. Bushes are low (1–3 m), belonging to th...
Picking: Spring — early summer (March–May); in high-mountain zones the season may shift to April–June. For the red tea (black tea) version, spring raw material with the highest amino aci...
Phase: Early

Где купить

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