Needle Leaf

Xìnyáng Hóng信阳红

Xìnyáng hóng

Origin: China, Hénán Province (河南, Hénán), Xinyang Prefecture-level City (信阳市...
Tea type: Needle Leaf
Caffeine Level: Medium
Water Temperature: 88.000000

Tea notes

Brewing, origin and taste.

China's northernmost red tea, born in 2010: chestnut-honey taste, osmanthus aroma, and a long sweet finish.

Tea cabinet

Brewing

Brewing Temperature: 88.000000 - 92.000000
Tea Amount: 4–5 g per 100–120 ml (gongfu method); 3 g per 200 ml (Western method).
Teaware: White porcelain gàiwǎn (白瓷盖碗) — optimal for evaluating aroma and color; transparent glass teapot — for visual enjoyment; porcelain teapot for daily brewing.
Water Temperature: 88.000000
Water Temperature Detail: 88–92°C. For "Zhenpin" grade (pure buds) — 85–88°C; for more mature grades — up to 95°C.
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Henan
Category: Modern Chinese artisanal red teas; "new wave" of regional hongcha; positioned as "Standard of New Generation Noble Red Teas of China" (中国新贵红茶典范).
Coordinates: ≈ 31°23'–32°24' N, 113°45'–115°55' E — China's northernmost major tea region, located at the junction of the Huáinán (淮南) and J...
Origin: China, Hénán Province (河南, Hénán), Xinyang Prefecture-level City (信阳市, Xìnyáng shì). The production zone covers 128 tea-growing villages in ei...

Taste

Dry Leaf Appearance: Thin, slender "needles" — tight and fine (条索紧细), resembling green Maojian in elegance; color — black-chestnut with oily luster (乌棕色, wūzōng sè); golden tips (金毫) ...
Dry Leaf Aroma: Sweet, with distinct notes of chestnut, honey, and light florality; more "restrained" and "northern" in character than southern red teas.
Liquor Aroma: Multi-layered; key note — harmonious interweaving of "chestnut" (板栗香, bǎnlì xiāng) and "osmanthus" (桂花香, guìhuā xiāng) overtones, defined by connoi...
Liquor Color: Red-amber, transparent and bright; at the cup wall — clear "golden ring" (金圈).
Spent Leaves: Tender, even, bright red (嫩匀红亮); in highest grades — whole, elegant buds and leaves.
Taste: Dense, round, with pronounced natural sweetness and "clean" — not rough — astringency (醇厚甘爽). Liquor body — "silky," with soft oiliness. Aftertaste — long, w...

Details

Oxidation: 85.000000 - 95.000000
Leaf Shape: Needle
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Local small-leaf population of *Camellia sinensis* var. *sinensis* — the same genetic base used for green Xinyang Maojian. Bushes are compact, 0.5–1.5 m tall, with small, dense ...
Picking: For premium batches — spring harvest (March–April); for mass production — summer (May–July) and autumn (August–October). The ability to effectively use summer-autumn leaves, pre...

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