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Yìgòng Hóng Chá
Red Tea
Yìgòng Hóng Chá易贡红茶
Yìgòng hóngchá
- Origin
- China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū); Nyingchi City...
- Tea type
- Red Tea
- Caffeine Level
- High
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Yigong Hong Cha — a Tibetan organic red tea with a dense honey-fruit flavor and a warming effect.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 90.000000 - 95.000000
- Tea Amount
- 4–5 g per 100–120 ml (gongfu method); 3–4 g per 200 ml (European method).
- Teaware
- Porcelain gàiwǎn (盖碗) — optimal for evaluating aroma and color; porcelain or glass teapot; Yíxīng teapot (宜兴紫砂壶) for more rounded profile.
- Water Temperature
- 90.000000
- Water Temperature Detail
- 90–95°C.
- 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
- ≈ 30.3° N, 94.9° E (area of farm headquarters).
- Origin
- China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū); Nyingchi City (林芝市, Línzhī Shì); Bōmì County (波密县, Bōmì Xiàn); Yìgòng T...
Taste
- Dry Leaf Appearance
- Tightly twisted dark "strings" with a noticeable proportion of golden tips (金毫). Leaf is even, glossy, without dust.
- Dry Leaf Aroma
- Rich, deep, with honey and dried fruit dominance; light chocolate overtone and barely perceptible woody accent (in batches with wood-fired drying).
- Liquor Aroma
- Multi-layered: honey, baked apple, dried apricot, transitioning to bread crust and cocoa; in the aftertaste — delicate florality and clean mineral note.
- Liquor Color
- Red-amber, bright and clear, with golden rim at cup edge.
- Spent Leaves
- Leaf opens evenly; texture soft, elastic; color — copper-red to chestnut.
- Taste
- Exceptionally dense, oily "body" (醇厚, chúnhòu); clean, pronounced sweetness; soft velvety astringency; long warming aftertaste. Content of water-soluble extr...
Details
- Oxidation
- 85.000000 - 95.000000
- Oxidation Maximum
- 95.000000
- Oxidation Maximum Detail
- 95
- Cultivar
- The plantation foundation consists of Sichuan medium-leaf and small-leaf population *Camellia sinensis* var. *sinensis* (四川中小叶群体种, Sìchuān zhōngxiǎoyè qúntǐzhǒng)...
- Picking
- Spring (and only main) harvest: from late March to May. High-altitude conditions (2,000+ m) and cold nights determine a single annual harvest (一年一收, yī nián yī shōu), which...
- Phase
- Early
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