Strip Leaf

Moto Hóng Chá墨脱红茶

Mòtuō hóngchá

Origin: China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū); Nyingchi City...
Tea type: Strip Leaf
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Red tea from Tibet's secret lotus land: organic, high-mountain, with a honey-fruit taste and golden accolades.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–5 g per 100–120 ml water (gongfu method); 3–4 g per 200 ml (European method).
Teaware: Gàiwǎn (盖碗, gàiwǎn) of white porcelain — optimal choice for revealing aroma and visual assessment of liquor; porcelain or glass teapot; Yíxīng teapot (宜兴紫砂壶) is a...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C (for high-tip batches, reduction to 85–88°C is acceptable to avoid "burning" tender buds and preserve delicate aromatics).
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Tibet
Category: Regional Chinese red teas; high-altitude organic red tea of Tibet.
Coordinates: ≈ 29.3° N, 95.3° E (center of Moto County).
Origin: China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū); Nyingchi City (林芝市, Línzhī Shì); Moto County (墨脱县, Mòtuō Xiàn). Main tea plantations a...

Taste

Dry Leaf Appearance: Thin, tightly twisted "strips" (紧细匀直, jǐnxì jūnzhí) dark brown to black in color with abundant golden downy buds (金毫, jīnháo). Leaf is even, without dus...
Dry Leaf Aroma: Rich, warm, with distinct notes of honey, dried apricots, chocolate and a light shade of mountain herbs. In high-tip batches, a subtle floral overtone is felt.
Liquor Aroma: Deep and multi-layered: in the foreground — ripe honey and baked apple; in the middle, shades of dried fruits (apricot, date), bread crust and cocoa emerge; in the aftertaste — ...
Liquor Color: Red-amber (红艳明亮, hóngyàn míngliàng), bright, transparent, with a golden rim at cup edges.
Taste: Dense, oily "body" (醇厚, chúnhòu); clean natural sweetness without cloying; moderate velvety astringency, quickly transitioning to prolonged sweet aftertaste ...
Organoleptic Profile Notes: Leaves unfold completely and evenly; color is copper-red to reddish-chestnut; texture is soft and elastic, indicating high raw material quality and correct fermentation.

Details

Oxidation: 85.000000 - 95.000000
Leaf Shape: Strip
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Moto uses introduced cultivars, predominantly from Fujian and Guangdong provinces. Main varieties recommended for red tea: Fúdǐng Dàbái (福鼎大白, Fúdǐng Dà...
Picking: Spring harvest begins from mid to late March; summer harvest continues until August. Spring batches (明前茶, míngqián chá — before Qingming; 春茶, chūnchá) are va...

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