Taiwan

Wénshān Hóng Chá文山红茶

Wénshān hóngchá

Origin: Wénshān District (文山, Wénshān) — the historical name for an extensive...
Tea type: Taiwan
Caffeine Level: Medium
Water Temperature: 88.000000

Tea notes

Brewing, origin and taste.

Experimental red tea from Wenshan: floral-honey taste, oolong smoothness, no astringency.

Tea cabinet

Brewing

Brewing Temperature: 88.000000 - 92.000000
Tea Amount: 5 g per 150 ml water (flash steeping method, gongfu tea) or 3–4 g per 250 ml (European method).
Teaware: Small Yíxīng clay teapot (宜興紫砂壺, Yíxīng Zǐshā Hú) — to emphasize depth and body. Porcelain Gàiwǎn (蓋碗, Gàiwǎn) — to evaluate aroma purity. Porcelain cup...
Water Temperature: 88.000000
Brewing Notes: 3–4 g per 250 ml water at 90°C, steeping 3–4 minutes. Thanks to low astringency, tea tolerates longer steeping well.Wénshān Hóng Chá is excellent for cold br...
Water Temperature Detail: 88–92°C. Somewhat reduced temperature (compared to typical 95–100°C for red tea) allows emphasizing floral and honey notes without extracting excessive astringency.

Origin

Tea Type: Red
Origin Country: CN
Province: Taiwan
Classification and Origin Notes: 400–800 m above sea level.
Category: Taiwanese experimental (新興特色茶, Xīnxīng Tèsè Chá — "new characteristic tea") premium red tea. Small-batch artisanal production.
Coordinates: Approximately 24°56' N, 121°43' E (central part of Pinglin District).

Taste

Dry Leaf Appearance: Tightly rolled hemispherical granules of dark, almost anthracite color, with silvery or golden flashes of tips. The ball shape is characteristic of Taiwanese oolong tradition an...
Dry Leaf Aroma: Complex, multi-layered bouquet: notes of roasted chestnut and sweet spices dominate, complemented by delicate floral shades reminiscent of orchid and osmanthus.
Liquor Aroma: Intense, sweet. Clearly expressed notes of blooming osmanthus (桂花, Guìhuā), wild honey, and ripe fruits. The floral component — heritage of oolong withering with stirring t...
Liquor Color: Bright, clear, saturated red-coral or amber-orange shade. High clarity indicates quality oxidation and raw material purity.
Spent Leaves: Hemispherical granules fully unfold into whole leaves of uniform reddish-brown color, soft and elastic. Buds and leaves are well distinguishable.
Taste: Dense, round and smooth, with minimal astringency — significantly milder than typical red teas. Flavor profile includes notes of honey melon, longan flesh, candied ginger, and l...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Qīng Xīn Oolong (青心烏龍, Qīngxīn Wūlóng — "Green Heart Oolong"), also called "zhongzi" (種仔 — "seed," "seedling") in the local Pinglin ...
Picking: Exclusively hand-picked. For Wenshan Hong Cha, primarily summer harvest (夏茶, Xiàchá) is used, less often autumn harvest. Summer raw material, which produces low-qualit...
Phase: Early

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