Studio pack
Bǎohóngchá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Bǎohóngchá宝洪茶
bǎohóngchá
- Origin
- China, Yúnnán Province (云南, Yúnnán), Kūnmíng City (昆明, Kūnmíng), Yíli...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · BAOHONGCHA-CN
Encyclopedia dossier
Provenance, character and identification
- Origin
- China, Yúnnán Province (云南, Yúnnán), Kūnmíng City (昆明, Kūnmíng), Yíliáng County (宜良县, Yíliáng Xiàn)
- Tea type
- Gaiwan
- SKU
- BAOHONGCHA-CN
Brewing recipes
- Gongfu: 75°C, 5 g / 100 ml, 10s, 3 steeps
- Western: 70°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 3 g per 150 ml water (1:50 ratio).
- Teaware
- White porcelain cup or gaiwan — for evaluating yellow-green liquor and aroma. Glass tumbler — for observing the unfolding of flat leaves.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Yellow-brown soils (黄棕壤) on granite foundation, pH 4.8–5.5, rich in organic matter, potassium and selenium. Good aeration and water permeability.
Taste
- Dry Leaf Appearance
- Flat, straight, smooth leaves (扁直平滑), resembling cedar needles or fir leaves (似杉松叶). Color — bright green with oily luster (绿润). In the "Juhong" (橘红) grade — abundant ...
- Liquor Aroma
- Persistent, bright, with the same high profile. Residual aroma in empty cup (冷杯留香) — long-lasting, which is a marker of authenticity.
- Liquor Color
- Yellow-green, bright and clear (黄绿清澈).
- Spent Leaves
- Tender, uniform, elastic shoots of green color.
- Taste
- Fresh and brisk (鲜爽, xiānshuǎng) — high amino acid content ensures bright freshness. Sweet (甘甜, gāntián) — quick returning sweetness. Mellow and rich (醇厚, chúnhòu...
- Sensory Source Descriptor Cz Intensity
- 2
Details
- Picking
- Early spring picking. For supreme grade (特级) — full buds or one bud with one barely opened leaf. For first grade — one bud with one leaf. For second grade — one bud with two lea...
- Raw Material
- Tender, uniform, undamaged shoots. Processing — on the day of picking.
- Alkaloids
- Caffeine — moderate content. Theobromine, theophylline.
- Amino Acids
- Elevated content — key factor of pronounced freshness and sweetness.
- Minerals
- Potassium, selenium, zinc, manganese — determined by granite soils.
- Polyphenols
- Significant content. Provide antioxidant potential and light taste structure.
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Region coverage: China, Yúnnán Province (云南, Yúnnán), Kūnmíng City (昆明, Kūnmíng), Yíliáng County (宜良县, Yíliáng Xiàn)
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