Fujian

Huáng Méi Guī Xiǎo Zhǒng黄玫瑰小种

huáng méigui xiǎo zhǒng

Origin: China, Fújiàn Province (福建省, fújiàn shěng), Wǔyí Mountains region (武夷...
Tea type: Fujian
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Huang Mei Gui Xiao Zhong — an exquisite red tea with rose aroma from the protected forests of Wuyishan, a modern take on Lapsang Souchong.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice for revealing floral aroma. Also suitable are Yixing clay teapots (designated for red teas) and glass teapots (for visua...
Water Temperature: 90.000000
Brewing Notes: 3–4 g per 200–250 ml of 90°C water, steep 3–5 minutes. 1–2 re-steepings are acceptable.
Water Temperature Detail: 90–95°C. Boiling water is not recommended — it can "burn" delicate floral aromas.
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Fujian
Category: Belongs to the group Zhèng Shān Xiǎo Zhǒng (正山小种, zhèng shān xiǎo zhǒng) — "small variety from the true mountain," indicating origin from the historical cent...
Coordinates: Approximately 27°43′ N, 118°01′ E.
Origin: China, Fújiàn Province (福建省, fújiàn shěng), Wǔyí Mountains region (武夷山, wǔyí shān). Specifically — vicinity of Tóngmùguān village (桐木关, t...

Taste

Dry Leaf Appearance: Longitudinally twisted leaves of dark brown, almost black color, with golden or reddish buds. Medium leaf size, tight twist, whole leaf. Surface with light oily sheen.
Dry Leaf Aroma: Bright, complex, with pronounced floral notes of rose and orchid, hints of tropical fruits (lychee, longan), honey and light minerality. The characteristic "rose" note...
Liquor Aroma: Intense, sweet, floral, significantly richer than dry leaf aroma. Rose dominates, complemented by honey and fruity nuances. With each infusion, new facets emerge — from tropical...
Liquor Color: Bright, clear, from golden-orange to copper-red. Clarity and transparency of liquor is an indicator of high processing quality.
Spent Leaves: Elastic, uniform leaves of copper-brown color, well-preserved in shape. Leaves are resilient, do not tear when stretched — a sign of quality raw material and correct oxidation.
Taste: Soft, smooth, sweetish, without excessive astringency. Floral and fruity tones dominate, complemented by light minerality and honey sweetness. Pleasant, refreshing acidity is pr...

Details

Oxidation: 80.000000 - 90.000000
Oxidation Maximum: 90.000000
Oxidation Maximum Detail: 90
Cultivar: Huáng Méi Guī (黄玫瑰, huáng méigui), code 506. Asexual (vegetatively propagated) variety. Botanical characteristics: small tree (小乔木, xiǎo qiáomù), s...
Picking: Spring (late March — April), the period of maximum accumulation of aromatic substances. Harvest standard: one bud and two-three upper leaves (一芽二三叶, yī yá èr sān y&#23...
Phase: Early

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