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Chóngqìng Tuò Chá
Dark Tea
Chóngqìng Tuò Chá重庆沱茶
Zhòngqìng tuóchá
- Origin
- China, Chóngqìng Municipality (重庆, Chóngqìng). Raw material base — 14...
- Tea type
- Dark Tea
- Caffeine Level
- Medium
- Water Temperature
- 95.000000
Tea notes
Brewing, origin and taste.
Legendary pressed 'nest' tea from Chongqing that won the first gold medal for the PRC — deep, with notes of chestnut and dried fruits.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 95.000000 - 100.000000
- Tea Amount
- 4–6 g per 100–120 ml (gongfu/flash steeps); 2–3 g per 250 ml (steeping); 5–7 g per 600 ml (boiling).
- Teaware
- Yíxīng clay teapot (宜兴紫砂壶) — optimal for revealing the depth of compressed tea; gaiwan (盖碗); for boiling — glass or ceramic teapot.
- Water Temperature
- 95.000000
- Water Temperature Detail
- 95–100°C (boiling water).
- Gongfu Water Temperature
- 100.000000
Origin
- Tea Type
- Dark
- Origin Country
- CN
- Province
- Chongqing
- Category
- Regional dark teas of Southwest China; urban compressed tradition.
- Coordinates
- approximately 29.4–29.7° N, 106.4–106.7° E (Chongqing city).
- Origin
- China, Chóngqìng Municipality (重庆, Chóngqìng). Raw material base — 14 tea-producing districts of Chóngqìng and southern Sìchuān (川南, Chuānn...
Taste
- Dry Leaf Appearance
- Compressed "nest" (碗臼状, wǎnjiù zhuàng) — hemispherical above, concave below. Surface smooth, dense. Color — black-brown with oily luster (乌黑油润, wūhēi yó...
- Dry Leaf Aroma
- Clean, with notes of dry wood, nuts and light spiciness. In aged — pronounced "chenxiang" (陈香).
- Liquor Aroma
- Rich, "fuyu" (馥郁, fùyù — "luxuriantly aromatic"), with dominance of aged aroma. Notes of chestnut, dried fruits, tree bark. In young tea — more &qu...
- Liquor Color
- Clear, amber-yellow (澄黄明亮, chénghuáng míngliàng). With aging — deepens to amber-red.
- Spent Leaves
- Relatively tender and uniform (较嫩匀, jiào nèn yún), dark olive, unfolds well with successive infusions.
- Taste
- 醇厚 (chunhou, 醇厚 — "mellow and rich"), harmoniously sweet (甘和, gānhé). Moderate astringency, quickly transitioning to returning sweetness. Medium-full body. Excell...
Details
- Oxidation
- 0.000000 - 0.000000
- Processing
- Chaoqing
- Oxidation Maximum
- 0.000000
- Oxidation Maximum Detail
- 0
- Cultivar
- Mixed raw material from multiple districts. Historically, local medium- and small-leaf populations (*Camellia sinensis* var. *sinensis*) from Chongqing and southern Sichuan were...
- Picking
- Predominantly spring and early summer. For tuo cha, both tender and more mature raw material is acceptable — depending on the line (Special — 特级, Standard — 重庆沱茶, Mass — 山城沱茶).
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