Guizhou

Ānshùn Pù Bù Hóng Chá安顺瀑布红茶

Ānshùn pù bù hóngchá

Origin: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Anshun Prefecture-level...
Tea type: Guizhou
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Red tea from Guizhou with honeyed, fruity notes and a mineral aftertaste — born at the Huangguoshu Waterfall.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–6 g per 100–120 ml (gongfu cha method); 3–4 g per 200–250 ml (European style).
Teaware: Gàiwǎn (盖碗, gàiwǎn) — optimal choice for revealing aroma nuances. Porcelain teapot — for gentler, "rounder" profile. Yíxīng teapot (宜兴紫砂壶, Yíxīng z...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C. Boiling water (100°C) is acceptable for dense batches with high proportion of mature leaf; for tender bud grades, 88–92°C is preferable.
Gongfu Water Temperature: 100.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Guizhou
Category: Guìzhōu red teas of the gōngfu category (工夫红茶, gōngfu hóngchá). Regional artisanal tea.
Coordinates: ≈ 26.25° N, 105.95° E (center of Anshun Prefecture's tea cultivation areas).
Origin: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Anshun Prefecture-level City (安顺市, Ānshùn Shì). Main tea gardens are located in Xīxiù District (西秀区, Xīxi&...

Taste

Dry Leaf Appearance: Tight "stringy" twist, even and dense. Color — dark brown with olive undertone. Pronounced golden tips (金毫, jīn háo) — their proportion depends on grade: in premi...
Dry Leaf Aroma: Sweet, with tones of dark honey, roasted chestnut, and dried fruits (dried apricot, raisins). In highest grades, light floral notes (magnolia, osmanthus) are traceable.
Liquor Aroma: Warm and enveloping. In first infusions, honey and fruity tones dominate (ripe peach, dried plum); as brewing develops, bread-biscuit and caramel shades appear. In cooled liquor...
Liquor Color: Red-amber (红琥珀色), bright, transparent, with golden rim on cup walls — a sign of high theaflavin content.
Spent Leaves: Leaves unfold elastically and fully. Shades from copper-brown to reddish-chestnut. Whole, tender buds and leaves without coarse veins testify to quality raw material and correct...
Taste: Dense, round, oily. Pronounced natural sweetness — "mi gan" (蜜甘) — without need for sweeteners. Moderate astringency that quickly transitions to long warming aftertast...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Several categories of raw material are used for production. The foundation consists of local population varieties (群体种, qúntǐ zhǒng) *Camellia sinensis* var. *sinensis*, in...
Picking: Spring harvest (March–April) yields the most premium batches; summer-autumn harvest (May–September) is used for mass batches. Guizhou teas traditionally rank among the earliest ...
Phase: Early

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