Red Tea

Yúnnán Gǔ Shù Hóng Chá云南古树红茶

Yúnnán Gǔ Shù Hóngchá

Origin: China, Yúnnán Province (雲南省). Main regions: Líncāng (臨滄) — Fèngqìng (...
Tea type: Red Tea
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Powerful red tea from ancient Yunnan trees: honey-caramel, mineral, endures 15 infusions — a tea with the voice of the mountain.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 5–7 g per 100–120 ml (gongfu method); 3–4 g per 200–250 ml (steeping).
Teaware: Porcelain gàiwǎn (蓋碗) — ideal for tasting, doesn't distort aroma. Yíxīng teapot (宜興紫砂壺) — excellent for gu shu: porous clay structure "collects" and enha...
Water Temperature: 90.000000
Brewing Notes: Gu Shu Hong Cha doesn't require ceremonial delicacy — this is "power" tea, forgiving brewing errors but revealing depth with attentive approach.
Water Temperature Detail: 90–95°C for standard batches; 95–100°C (boiling) for dense batches and shaihong. Large, thick gu shu leaves open at higher temperatures.

Origin

Tea Type: Red
Origin Country: CN
Province: Yunnan
Category: Diānhóng (滇紅, Diānhóng) — Yunnan school of red teas. Gu Shu Hong Cha is the premium segment of dianhong, distinguished by raw material origin (ancient trees) rather th...
Coordinates: 21°–25° N, 98°–102° E. Growing altitudes — 1200–2200 m a.s.l.
Origin: China, Yúnnán Province (雲南省). Main regions: Líncāng (臨滄) — Fèngqìng (鳳慶), Měngkù (勐庫), Bīngdǎo (冰島); Xīshuāngbǎnnà (西雙版納) — Yiwu (易武), Měnghǎi...

Taste

Dry Leaf Appearance: Large, fat, tightly twisted tea particles. Color — from black-brown to dark chestnut, with abundant golden down (金毫, jīn háo). Leaf noticeably larger than standard dianhong...
Dry Leaf Aroma: Deep, multi-layered: honey, dried fruits (date, longan), caramel, light floral note (orchid, rose). Shaihong has more restrained, "earthy" aroma with notes of dry wood.
Liquor Aroma: Powerful and persistent. Honey, caramel, dried fruits. With infusions, floral and mineral depth unfolds. In best samples — "cha qi" (茶氣): sensation of warmth and energ...
Liquor Color: Dark amber to deep ruby, clear, with golden gleam in light. Shaihong — lighter, orange-amber.
Spent Leaves: Large, whole, elastic leaves of copper-red color. Stems and "ma ti" (馬蹄 — "hooves" — thickenings at shoot base) — characteristic marker of tree material.
Taste: Dense, "oily," with pronounced body — quality described in Chinese tasting as "hou yun" (喉韻, "throat resonance"). Sweetness deep, "sugary,&quo...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Picking: Spring (March–April) — best grade: maximum amino acids, tenderness, sweetness. Autumn (September–October) — more pronounced aroma, "honey" notes. Summer pickings — sta...
Phase: Early
Early Months: 3,4

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