Guizhou

Fànjìngshān Hóng Chá梵净山红茶

Fànjìngshān hóngchá

Origin: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Tóngrén Prefecture (铜仁市...
Tea type: Guizhou
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Red tea from Mount Fanjingshan (UNESCO): sweet taste, floral aroma, high endurance, purity without pesticides.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–5 g per 100–120 ml (gongfu method); 2–3 g per 200–250 ml (European method).
Teaware: porcelain gaiwan (盖碗) 100–120 ml—optimal choice; glass teapot for visual enjoyment of liquor color; clay teapot for dense batches.
Water Temperature: 90.000000
Brewing Notes: high water extract content (≥36%) makes Fanjingshan Hong Cha very durable with multiple brewings—liquor remains rich even in late infusions.
Water Temperature Detail: 90–95°C for standard batches; 85–90°C for delicate tippy grades.

Origin

Tea Type: Red
Origin Country: CN
Province: Guizhou
Category: Guizhou high-altitude red tea; produced in several morphological forms—curled (卷曲形, juǎnqū xíng), straight (条形, tiáo xíng), and granulated (颗粒形, kēlì xí...
Coordinates: approximately 27°50′ N, 108°40′ E (Fanjingshan peak—27°54′ N, 108°42′ E).
Origin: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Tóngrén Prefecture (铜仁市, Tóngrén Shì). Main production zones: Yìnjiāng County (印江土家族苗族自治县, ...

Taste

Dry Leaf Appearance: thin, tightly twisted strands (条索细紧, tiáosuǒ xìjǐn); dark color with oily luster (乌润, wūrùn) and pronounced golden tips (显金豪, xiǎn jīnháo).
Dry Leaf Aroma: sweet (甜香, tiánxiāng) with distinct floral undertone (稍带花香, shāo dài huāxiāng); in highest grades—notes of honey and dried fruits.
Liquor Aroma: clean, persistent, sweet-floral; when cooling, tones of ripe fruits and light caramel emerge.
Liquor Color: bright red and clear (红亮, hóngliàng); in highest grades—with distinct golden ring.
Spent Leaves: tender, whole, with distinguishable buds; red-copper and evenly colored (细嫩显芽, xìnèn xiǎn yá).
Taste: sweet and soft (甜醇, tiánchún), with rounded body and clean, prolonged aftertaste. High amino acid content (3.5–4.5%) provides noticeable "umami" depth, atypi...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: for red tea production, predominantly local population varieties (群体种, qúntǐzhǒng) *Camellia sinensis* var. *sinensis* are used, as well as zoned clonal cultivars—Fúdǐ...
Picking: spring harvest (March–April) yields the highest quality raw material; summer and autumn harvests are also practiced. The high-altitude climate delays the beginning of vegetation...
Phase: Early

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