Pearl Tea

Hóngbǎoshí Chá红宝石茶

Hóngbǎoshí chá

Origin: China, Guìzhōu Province (贵州省), Zūnyì City (遵义市), Fènggāng County (凤冈县...
Tea type: Pearl Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Guizhou red tea in rosette granules, rich in zinc and selenium, with a honey-fruity flavor and ruby-red infusion.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 5–6 g per 100 ml (gongfu method) or 3–4 g per 200–250 ml (European method). Granules are dense and heavy — visually it may seem there is little tea, but by weight the dose is su...
Teaware: Porcelain gàiwǎn (盖碗) 100–130 ml; porcelain or glass teapot. For dense batches with high tip content — Yíxīng clay (紫砂, zǐshā) will emphasize roundness and "oilin...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C. Granular form permits slightly higher temperature than for needle-shaped delicate red teas (black teas).
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Guizhou
Category: Regional red tea (black tea) of Guizhou Province. Part of the "Fenggang Xinxi Cha" brand product line. Technologically occupies an intermediate position between classi...
Coordinates: Approximately 27°55′ North latitude, 107°40′ East longitude (central part of Fenggang County). The county is located in the "golden tea belt" — between 27&#1...
Origin: China, Guìzhōu Province (贵州省), Zūnyì City (遵义市), Fènggāng County (凤冈县). Main tea-producing zones: Xiānrénlǐng Mountain (仙人岭, Xiānrénlǐng), Yělùg&#2...

Taste

Dry Leaf Appearance: "Rosette-form" granules (盘花颗粒状), dense, heavy, round, resembling small pearls or a scattering of small gems. Color — dark brown to black, with flashes of golden tips. ...
Dry Leaf Aroma: Restrained, sweet-honey with notes of roasted chestnut and dried fruits. When the vessel is heated, a deeper caramel tone is revealed.
Liquor Aroma: Floral-honey and fruity, with notes of apricot, ripe plum, and light caramel. Thanks to the granular rolling, the aroma unfolds gradually — from infusion to infusion the tea &qu...
Liquor Color: Ruby-red (hence the name), clear, with pronounced brightness. Golden ring around the cup edge — indicator of high theaflavin content.
Spent Leaves: Red-copper colored, elastic. Granules gradually open during brewing, revealing whole "bud + leaf" pairs. In highest grades — uniform leaves without coarse fragments.
Taste: Dense, rich yet rounded. Sweetness is pronounced and natural; mild astringency is present but delicately balanced. Pronounced returning sweetness (回甘, huígān). Long afterta...

Details

Oxidation: 85.000000 - 95.000000
Leaf Shape: Pearl
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Local population varieties (群体种, qúntǐzhǒng) *Camellia sinensis var. sinensis*, adapted to the mountainous conditions of northeastern Guizhou. Among the main ones are culti...
Picking: Spring (March–April) for premium batches; early summer harvest is permitted for standard grades.

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