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Yúnnán Jǐngmài Yè Shěng Hóng Chá
Pearl Tea
Yúnnán Jǐngmài Yè Shěng Hóng Chá云南景迈野生红茶
Yúnnán Jǐngmài yěshēng hóngchá
- Origin
- China, Yúnnán Province (云南省, Yúnnán shěng), Pu'er City (普洱市, Pǔ'ěr sh...
- Tea type
- Pearl Tea
- Caffeine Level
- Medium
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Wild red tea from Jingmai Mountain (UNESCO): deep flavor with notes of cocoa, honey, and dried fruits.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 90.000000 - 95.000000
- Tea Amount
- 5–7 g per 150–200 ml water for flash steeping method (功夫茶, gōngfū chá); 2–3 g per 200 ml for steeping. For tea in pearl form — 5–8 pearls per gaiwan.
- Teaware
- Yíxīng clay teapot (宜兴紫砂壶, Yíxīng zǐshā hú) — ideal for emphasizing density and aroma depth. Porcelain gàiwǎn (盖碗, gàiwǎn) or glass teapot for admiring ...
- Water Temperature
- 90.000000
- Brewing Notes
- 2–3 g per 200–250 ml, steep 3–5 minutes. 2–3 re-brewings are acceptable.
- Water Temperature Detail
- 90–95°C. Use fresh filtered water with low mineralization.
Origin
- Tea Type
- Red
- Origin Country
- CN
- Province
- Yunnan
- Category
- Wild ancient tree red tea (野生红茶, yěshēng hóngchá) — tea from raw material of wild or semi-wild ancient tea trees. Premium segment of Yunnan red teas.
- Coordinates
- Approximately 22°10′ N, 100°01′ E. The territory of ancient tea gardens extends from 99°59′14″ to 100°03′55″ East longitude and from 22°08′14″ to 22...
- Origin
- China, Yúnnán Province (云南省, Yúnnán shěng), Pu'er City (普洱市, Pǔ'ěr shì), Láncāng Lahu Autonomous County (澜沧拉祜族自治县, Láncāng Lāhùz&...
Taste
- Dry Leaf Appearance
- Large, dark brown or almost black leaves with golden buds (tips), strongly twisted into longitudinal strands or dense pearls. Down on tips gives a characteristic golden-reddish ...
- Dry Leaf Aroma
- Rich, warm, with pronounced notes of cocoa, dark chocolate, dried fruits (prunes, raisins), light floral and woody undertones. Characteristic "forest" tone — imprint o...
- Liquor Aroma
- Sweet, deep, multi-layered: malt, floral honey, baked fruits, cocoa and delicate floral notes. When cooling, shades of dried longan and caramel appear.
- Liquor Color
- Bright, clear, from rich golden-amber to deep ruby-red. Oily texture in light.
- Spent Leaves
- Soft, elastic leaves of reddish-brown color, large, well-preserved in form. Integrity and elasticity of the leaf testify to the quality of raw material and careful processing.
- Taste
- Dense, smooth, velvety, with minimal astringency. Sweet notes dominate — maltose, honey, caramel. In middle tones — dark chocolate, almonds, ripe fruits. Aftertaste is long, war...
Details
- Oxidation
- 85.000000 - 95.000000
- Leaf Shape
- Pearl
- Oxidation Maximum
- 95.000000
- Oxidation Maximum Detail
- 95
- Cultivar
- Wild and semi-wild tea trees of the large-leaf Assam variety — *Camellia sinensis* var. *assamica* (Masters) Kitamura. Trees of arborescent (tree-like) form with powerful trunks...
- Picking
- Hand-picking according to the standard "bud and two-three young leaves" (一芽二三叶, yī yá èr sān yè). Main season — spring (March–April), when the raw mater...
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