Guangdong

Zǐjīn Hóng Chá紫金红茶

Zǐjīn Hóngchá

Origin: China, Guǎngdōng Province (廣東省), Héyuán City (河源市), Zǐjīn County (紫金縣...
Tea type: Guangdong
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Red tea from Guangdong with a honey-fruity bouquet, born from leafhopper bites.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–5 g per 100–120 ml (gongfu); 3 g per 200–250 ml (steeping).
Teaware: Porcelain gaiwan or teapot; glass for visual enjoyment of liquor color.
Water Temperature: 90.000000
Brewing Notes: "Chancha" is excellent in "European" format: 3 g per large cup, 3–4 minutes steeping. Honey sweetness unfolds more fully with slightly longer water contact. ...
Water Temperature Detail: 90–95°C.

Origin

Tea Type: Red
Origin Country: CN
Province: Guangdong
Classification and Origin Notes: "Zijin chancha" — national geographical indication product (國家地理標誌產品). "Zijin hongcha" — recognized by the provincial agricultural department as "famous...
Category: Regional Guangdong red tea. By technology — gongfu hong cha (工夫紅茶). Part of the production belongs to the subcategory "chancha" (蟬茶) — tea from leaves bitten by small ...
Coordinates: approximately 23°38′ N, 115°11′ E.

Taste

Dry Leaf Appearance: Tightly rolled, even tea particles of dark brown to black color. In "chancha" — characteristic white-yellow tips. Oily luster.
Dry Leaf Aroma: Honey, with notes of dried fruits and caramel. In "chancha" — pronounced "honey aroma" (蜜香), reminiscent of Taiwanese Dongfang Meiren aroma: ripe fruits, hon...
Liquor Aroma: Bright, persistent. Honey, ripe fruits (lychee, longan), flowers. In "chancha" — special "fragrance" and depth generated by defensive metabolites of the tea ...
Liquor Color: Bright red, clear, transparent (紅亮, hóng liàng). With "golden ring" around the cup edge in the best batches.
Spent Leaves: Soft, elastic, evenly colored leaves of reddish-brown color.
Taste: Dense, sweet, rounded. Pronounced honey sweetness (甜潤, tián rùn), mild astringency, good "throat passage" (喉韻回甘). In "chancha" — increased sweetnes...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Picking: Spring (March–April) — best grade. Summer (May–July) — season of leafhopper activity, optimal for "chancha." Autumn (September–October).
Phase: Early
Early Months: 3,4

Где купить

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