Guizhou

Jiǔcéng Shān Hóng Chá九层山红茶

Jiǔcéng shān hóngchá

Origin: China, Guìzhōu Province (贵州, Guìzhōu), Liùpánshuǐ Prefecture (六盘水, Li...
Tea type: Guizhou
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Jiuceng Shan Hong Cha – Guizhou red tea with honey-orchid aroma, 48-hour fermentation, and mountain character.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 3 g per 150 ml water (1:50 ratio).
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C for standard series. For special grade (S9)—85°C, to avoid "burning" delicate tips and preserve delicate orchid aroma.
Gongfu Water Temperature: 93.000000
Gongfu Tea Grams: 5.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Guizhou
Geographical Indication Status: 1
Classification and Origin Notes: Products are released under the S9 series (premium), S6 series (mid-range), and "High-Mountain Red" (高山红茶).
Category: Guizhou high-mountain red tea (black tea). Product with geographical indication (国家地理标志产品).

Taste

Liquor Aroma: Multi-layered, with dominating honey-sugar tone (蜜糖香) interwoven with elegant orchid note (兰花香). In the aftertaste—warm tones of caramel and roasted chestnut. In deeply oxidized...
Liquor Color: Bright red, clear, brilliant (红艳明亮). In the best batches—with a light orange halo under side lighting.
Spent Leaves: Evenly red (红亮匀整), bright. Buds and leaves whole, fleshy, soft. In S9 series—predominance of whole golden buds.
Taste: Body—full, dense, rich (tea polyphenols ≥ 40%). Expressive sweetness with a fresh note (甘鲜, gān xiān), due to high amino acid content. Clear, perceptible returning sweetness (回甘...
Organoleptic Profile Notes: Intense, sweet, with leading notes of honey, caramelized sugar, and fresh orchids. S9 series tea reveals an additional note of fresh caramel toffee.
Sensory Rb Intensity: 4.000000

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Geographical Indication Status Detail: 1
Oxidation Maximum Detail: 95
Cultivar: Two main cultivars are used:
Picking: Spring harvest (March–April) is considered most valuable, though summer and autumn raw materials are also used. Due to high-altitude location, vegetation begins later than in lo...

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