Red Tea

Zǐjuān Hóng Chá紫鹃红茶

Zǐjuān Hóngchá

Origin: China, Yúnnán Province (雲南省). Original area — territory of the Yúnnán...
Tea type: Red Tea
Caffeine Level: High
Water Temperature: 85.000000

Tea notes

Brewing, origin and taste.

A rare red tea from the purple tea bush: honey-berry aroma, smooth taste, and a powerful anthocyanin boost.

Tea cabinet

Brewing

Brewing Temperature: 85.000000 - 90.000000
Tea Amount: 4–5 g per 100–120 ml (gongfu); 2–3 g per 200–250 ml (steeping).
Teaware: Porcelain gaiwan (white porcelain reveals color nuances of liquor). Glass teaware — for visual enjoyment of the hue.
Water Temperature: 85.000000
Brewing Notes: Neutral (pH ~7.0) purified water recommended. Acidic water (pH < 5) shifts liquor color toward red; alkaline (pH > 8) — toward blue. Neutral is optimal for standard red ta...
Water Temperature Detail: 85–90°C. Young cultivar (Zijuan trees maximum ~40 years) produces raw material with less dense cellular structure than old trees; overheating intensifies bitterness.

Origin

Tea Type: Red
Origin Country: CN
Province: Yunnan
Category: Diānhóng (滇紅) — Yunnan school of red teas. A separate subcategory distinguished by cultivar rather than processing technology. Sometimes positioned as "functional tea&...
Coordinates: ~21°55′ N, 100°26′ E (Menghai).
Origin: China, Yúnnán Province (雲南省). Original area — territory of the Yúnnán Tea Research Institute (雲南省茶葉科學研究所) in Měnghǎi County (勐海縣), Xishuangbanna. Subsequentl...

Taste

Dry Leaf Appearance: Relatively large, tightly twisted tea particles, dark chestnut to almost black, with characteristic purple sheen. Light down. Overall appearance darker than standard dianhong.
Dry Leaf Aroma: Medium intensity, with notes of honey, forest berries (blueberry, blackberry), light "medicinal" note (中藥香) characteristic of Zijuan.
Liquor Aroma: Honey-like, with pronounced floral component and subtle "berry" nuancing. Less "loud" than classic dianhong — more introverted and deep.
Liquor Color: Red-amber, clear and transparent, with characteristic ruby tint. Somewhat darker than standard dianhong. Unlike green tea from Zijuan (where liquor is purple), red tea does not ...
Spent Leaves: Dark red leaves with characteristic purple undertone, soft, slightly tough (typical Zijuan feature noted in professional tastings).
Taste: Soft, even (平和, pínghé — "peaceful" — term from professional tastings). Sweetness persistent, without aggression. Light "berry" acidity — Zijuan&#3...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Zǐjuān (紫鵑, Zǐjuān) — *Camellia sinensis* var. *assamica*, mutant line developed through vegetative cloning from a spontaneous mutant of Yunnan large-leaf variety.
Picking: Spring (March–April) — most valuable harvest: maximum anthocyanin concentration, tenderness. Summer and autumn — standard batches.
Phase: Early

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