Needle Leaf

Láoshān Hóng Chá崂山红茶

Láoshān hóngchá

Origin: China, Shāndōng Province (山东省, Shāndōng Shěng), Qīngdǎo City (青岛市, Qī...
Tea type: Needle Leaf
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Laoshan Hong Cha – a smooth red tea with a chocolate-caramel flavor from the shores of the Yellow Sea, a drink of Daoist tranquility.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 3–5 g per 150–200 ml water (flash steeping method); 2–3 g per 200–250 ml (steeping).
Teaware: Porcelain gàiwǎn (蓋碗, gàiwǎn) or teapot—optimal choice, allowing full appreciation of aroma and liquor color. Also suitable is a thin-walled Yixing clay teapot or tall...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C. Not recommended to use boiling water to avoid destroying delicate sweet notes.
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Shandong
Category: Regional Chinese red tea (black tea). Product of the "Nan cha bei yin" (南茶北引, nán chá běi yǐn) program—"Moving Southern Tea North," one of the most...
Coordinates: 36.10°–36.20° N, 120.24°–120.43° E.
Origin: China, Shāndōng Province (山东省, Shāndōng Shěng), Qīngdǎo City (青岛市, Qīngdǎo Shì), Láoshān District (崂山区, Láoshān Qū). Tea plantations are located in the administra...

Taste

Dry Leaf Appearance: Small, tightly twisted tea particles of needle-like or spiral shape, dark brown, almost black color, often with glossy sheen. In highest grades, golden tips (buds) are present. ...
Dry Leaf Aroma: Intense, warm, sweet, with dominating notes of dark chocolate, cocoa beans, roasted nuts (hazelnuts, almonds), and caramel. Complementary shades—honey, rosehip, sweet pastry, so...
Liquor Aroma: Deep, enveloping, with pronounced notes of caramel, malt sugar, dark chocolate, and dried fruits. As it cools, honey and rye bread notes emerge.
Liquor Color: Bright, clear, from golden-orange to rich copper-red. Noticeably lighter than many other red teas (black teas), due to small-leaf raw material and oxidation characteristics.
Spent Leaves: Small, uniform leaves of copper-brown color, elastic, with well-expressed traces of rolling.
Taste: The calling card of Laoshan Hong Cha—exceptional natural sweetness and softness. Bitterness and astringency are virtually completely absent. The taste is dominated by notes of d...

Details

Oxidation: 90.000000 - 100.000000
Leaf Shape: Needle
Oxidation Maximum: 100.000000
Oxidation Maximum Detail: 100
Cultivar: For Laoshan Hong Cha production, predominantly small-leaf varieties of *Camellia sinensis var. sinensis* are used, brought from southern provinces and adapted to northern condit...
Picking: Main harvest is spring, occurring in late April to early May (later than in southern provinces due to cooler climate). Summer harvest (June–July)—red tea (black tea) is most oft...

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