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Hóng Lóngzhū
Pearl Tea
Hóng Lóngzhū红龙珠
hóng lóngzhū
- Origin
- Traditionally and most qualitatively produced in Yúnnán Province (云南,...
- Tea type
- Pearl Tea
- Caffeine Level
- High
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Red tea from Yunnan in the form of 'dragon pearls': sweet, velvety, with notes of honey, dried fruits, and caramel. Unfolds meditatively in the cup.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 90.000000 - 95.000000
- Tea Amount
- 1 pearl (5–8 g) per 150–200 ml water. This is one of the format's main conveniences: precise dosing without scales.
- Teaware
- Porcelain gàiwǎn (盖碗) — for infusion and aroma control. Glass teapot — for aesthetic enjoyment of pearl unfurling process (recommended for first acquaintance with tea). Y&#...
- Water Temperature
- 90.000000
- Water Temperature Detail
- 90–95 °C. Too hot water on first infusion may give excessive astringency; too cold — won't fully unfurl the pearl.
- Gongfu Water Temperature
- 93.000000
Origin
- Tea Type
- Red
- Origin Country
- CN
- Province
- Yunnan
- Category
- Red tea in "dragon pearl" form (龙珠, lóngzhū). Belongs to the category of "shaped" or "artistic" teas, where the rolling form is an important p...
- Coordinates
- Yunnan — between 21°09′ and 29°15′ N, 97°00′ and 106°00′ E. Main production zones — 22°–25° N, at altitudes of 1000–2100 m.
- Origin
- Traditionally and most qualitatively produced in Yúnnán Province (云南, Yúnnán), China — primarily in the regions of Líncāng (临沧, Líncāng), Xīshuāngb...
Taste
- Dry Leaf Appearance
- Tightly rolled balls ("pearls") with diameter 0.8–1.5 cm, weight 5–8 g each. Surface — from dark brown to black, with possible golden or reddish inclusions (tips). In ...
- Dry Leaf Aroma
- Rich, dense, sweet. Dominated by notes of dried fruits (prunes, dried apricots, raisins), dark honey, malt, cocoa. Background notes: spices (cinnamon, nutmeg), caramel, baked ap...
- Liquor Aroma
- Bright, enveloping, "warm." Dried fruit-honey complex intensifies and enriches with floral (rose, orchid), caramel, and chocolate nuances. With each infusion, aroma ev...
- Liquor Color
- From amber-red to deep red-brown, transparent, clear, with characteristic golden rim (金圈, jīn quān) at cup edge. Color intensity depends on raw material and fermentation degree.
- Spent Leaves
- After complete pearl unfurling — whole, soft, elastic leaves and buds of reddish-brown or copper color. Shoot structure is clearly visible: bud, first and second leaf. Leaf unif...
- Taste
- Full, velvety, enveloping, with pronounced natural sweetness and minimal astringency. Base — notes of dried fruits (prunes, dried apricots, figs), dark honey, malt, milk chocola...
Details
- Oxidation
- 85.000000 - 95.000000
- Leaf Shape
- Pearl
- Oxidation Maximum
- 95.000000
- Oxidation Maximum Detail
- 95
- Cultivar
- Depends on production region:
- Picking
- Main season — spring (March–April). Summer and autumn harvests are also used, but spring is valued significantly higher.
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