Needle Leaf

Gǔzhàng Hóng Chá古丈红茶

Gǔzhàng hóngchá

Origin: China, Húnán Province (湖南, Húnán), Xiāngxī Tujia and Miáo Autonomous ...
Tea type: Needle Leaf
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Guzhang Hong Cha — a mountain red tea from Hunan with a honey-caramel aroma and a unique double-heating technique (wok + sun).

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–5 g per 100–120 ml (gongfu method); 3–4 g per 200 ml (steeping in cup/European-style teapot).
Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice for revealing aromatics; Yíxīng clay teapot (宜兴紫砂壶) — for more rounded, "velvety" profile; glass teapot —...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C (for grades from pure buds — 85–90°C, to avoid burning delicate tips).
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Hunan
Category: Chinese red tea (black tea) of the gongfu category (工夫红茶, gōngfū hóngchá). Product with protected geographical indication (地理标志产品, dìlǐ biāozhì chǎnpǐn).
Coordinates: ≈ 28.6° North latitude, 109.9° East longitude.
Origin: China, Húnán Province (湖南, Húnán), Xiāngxī Tujia and Miáo Autonomous Prefecture (湘西土家族苗族自治州, Xiāngxī Tǔjiāzú Miáozú Zìzhìzhōu),...

Taste

Dry Leaf Appearance: Conditionally needle-like form; dense, uniform twist; color — dark chestnut with bronze sheen. In highest grades, abundance of golden downy tips (金毫, jīn háo), giving the l...
Dry Leaf Aroma: Clean, warm, with pronounced notes of honey, dried apricots and light shade of roasted barley. In batches from old trees — additional depth with nuances of cocoa.
Liquor Aroma: Multi-layered: first steeps reveal honey sweetness and floral notes (nectar flowers of mountain meadows), middle ones — dried fruits (dried apricots, raisins) and caramel, final...
Liquor Color: From golden-amber (in batches from buds) to rich red-amber; bright, clear, with noticeable golden rim (金圈) around the edge of the cup.
Spent Leaves: Leaf opens fully and elastically; color — from copper-brown to reddish-chestnut, uniform, without dark spots. Leaf elasticity indicates quality raw material and proper oxidation.
Taste: Dense, round, with characteristic "oiliness" of body. Clean, unobtrusive sweetness; moderate astringency that quickly transitions to long, warming aftertaste (回甘, hu&#...

Details

Oxidation: 85.000000 - 95.000000
Leaf Shape: Needle
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: The foundation of the raw material base consists of local small-leaf population varieties of *Camellia sinensis* var. *sinensis* (群体种, qúntǐ zhǒng), adapted to the mountain...
Picking: Spring harvest (March–April) is primary: spring shoots provide the highest concentration of amino acids and characteristic sweetness. Summer and autumn harvests are also used fo...

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