Red Tea

Nánchuān Hóng Chá南川红茶

Nánchuān hóngchá

Origin: China, Chóngqìng Municipality (重庆市, Chóngqìng Shì), Nánchuān District...
Tea type: Red Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

High-mountain red tea from millennium-old trees of Jinfoshan Mountain — honey-floral taste and a mineral note.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–6 g per 100–120 ml.
Teaware: Gàiwǎn (盖碗, gàiwǎn) of white porcelain — optimal for revealing floral bouquet. Yíxīng teapot (宜兴紫砂壶) — adds additional roundness to liquor. For European style — p...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C. For elite batches from ancient tree material, 95–98°C is acceptable — thick leaf opens well at higher temperature.
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Chongqing
Category: Chinese red teas (gongfu black tea, 工夫红茶). Belongs to high-mountain red teas of southwestern China. Flagship product — "Qiannian Jinshan Hong" (千年金山红, Qiānnián Jī...
Coordinates: ≈ 29.0° N, 107.1° E.
Origin: China, Chóngqìng Municipality (重庆市, Chóngqìng Shì), Nánchuān District (南川区, Nánchuān Qū). Main production zone — Jinfushan (金佛山, Jīnfóshā...

Taste

Dry Leaf Appearance: Dense, tight twist; large-leaf conditions — wider and thicker than typical Fujian gongfu. Color — deep black with oily luster (乌润光亮). Golden tips (金毫, jīnháo) are well visi...
Dry Leaf Aroma: Warm, with distinct floral notes, light overtone of ripe fruits and barely perceptible mineral "stone" nuancing.
Liquor Aroma: Multi-layered: initial wave — floral (orchid, magnolia), middle — honey with transition to dried fruits (apricot, date), final — bread-caramel. Characteristic feature — aroma pe...
Liquor Color: Orange-red (橙红), bright and clear, with noticeable golden rim (金圈, jīnquān) on surface — sign of high theaflavin content.
Spent Leaves: Leaf opens elastically and evenly; large, well-preserved blade shapes of copper-brown to reddish-chestnut shade. Ancient tree material opens especially prominently, demonstratin...
Taste: Full-bodied, rich, with pronounced natural sweetness (回甘, huígān). Astringency is soft and rounded, without aggressiveness. Aftertaste is warming, long, with notes of flora...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Nanchuan large tea tree — *Camellia nanchuanica* (南川大树茶, Nánchuān Dàshù Chá) — endemic arboreal (乔木型, qiáomù xíng) wild species belonging to t...
Picking: Spring — main season: March–April. Due to high-mountain location, harvest begins later than in flatland areas of Sichuan. Summer harvest is also practiced but valued lower.
Phase: Early

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