Guizhou

Guìzhōu Huáng Chá贵州黄茶

Guìzhōu huángchá

Origin: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), southwestern China. Mai...
Tea type: Yellow Tea
Caffeine Level: Medium
Water Temperature: 75.000000

Tea notes

Brewing, origin and taste.

Guizhou Huangcha: Rare Yellow Tea with 50-Day Charcoal Mellowing — Smooth Taste of Corn, Orchid & Caramel.

Tea cabinet

Brewing

Brewing Temperature: 75.000000 - 85.000000
Teaware: Porcelain gàiwǎn (盖碗) — ideal: does not absorb aromas, allows observation of liquor color. Glass cup — for visual enjoyment. Yixing teapot not recommended — porous clay abs...
Water Temperature: 75.000000
Brewing Notes: 4–5 g per 150 ml (gongfu); 3 g per 200 ml (European method).Guizhou huangcha — among the most "tolerant" to over-steeping among yellow teas: prolonged menhuang has alr...
Water Temperature Detail: 75–85°C. Tender raw material does not tolerate boiling water — at temperatures above 90°C, uncharacteristic bitterness appears.
Gongfu Water Temperature: 78.000000

Origin

Tea Type: Yellow
Origin Country: CN
Province: Guizhou
Category: Regional group of yellow teas from Guizhou Province. In the classification by raw material tenderness, it occupies an intermediate position: Hǎimǎ Gōng Chá is closer to hu&...
Coordinates: Approximately 27°07′ N, 105°36′ E (Haimagon area).
Origin: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), southwestern China. Main areas: Dàfāng County (大方县) of Bìjié City (毕节市, Bìjié Shì) — birthp...

Taste

Dry Leaf Appearance: Tightly twisted, curved tea particles (紧结卷曲, jǐnjié juǎnqū) with noticeable silvery down. Color — from yellow-green to olive with golden streaks. Lao Gong Xiang — darker, w...
Dry Leaf Aroma: Complex: sweetish, with notes of dried hay, roasted corn, light citrus peel, and orchid flowers. In charcoal-processed varieties — thin smoky trail (焦糖香, caramel-smoky tone).
Liquor Color: Clear, from light golden to rich amber (杏黄, xìng huáng — "apricot-yellow"). Lao Gong Xiang after prolonged menhuang — deep honey-amber.
Spent Leaves: Soft, elastic leaves of yellow-green color, evenly colored. Uniformity of yellowing — main quality marker of menhuang.
Taste: Soft (醇和, chúnhé), smooth (滑, huá), oily, practically without bitterness and astringency. Sweet notes reminiscent of roasted corn or sweet vegetables. Light miner...
Sensory Li Intensity: 2.000000

Details

Oxidation: 5.000000 - 25.000000
Roast Level: None
Oxidation Maximum: 25.000000
Oxidation Maximum Detail: 25
Cultivar: Predominantly local group populations (群体种, qúntǐ zhǒng), adapted to the mountainous conditions of northwestern Guizhou. For Haima Gong Cha, medium-leaf bushes with abundan...
Picking: Spring — primary. Hǎimǎ Gōng Chá is picked during the Gǔyǔ period (谷雨, "Grain Rain", around April 20); for Lao Gong Xiang, autumn picking is also possible. Standa...

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