Jīn Máo Hóu Hóng Chá金毛猴红茶
jīn máo hóu hóngchá
- Origin
- China, Húnán Province (湖南省, Húnán Shěng), Zhāngjiājiè City (张家界市, Zhā...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Húnán Province (湖南省, Húnán Shěng), Zhāngjiājiè City (张家界市, Zhāngjiājiè Shì), Wǔlíngyuán District (武陵源区, Wǔlíngyuán Qū), Tiānzǐshān Town (天子山镇, Tiānzǐshān Zhèn)
- Tea type
- Gaiwan
- SKU
- JIN-MAO-HOU-HONGCHA-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Tea amount
- 3–5 g per 100 ml (gongfu method, mild infusion) or 5–8 g per 100 ml (rich infusion); for European method — 2–3 g per 200–250 ml.
- Teaware
- White porcelain gàiwǎn (盖碗) 100–120 ml — optimal choice, emphasizing aroma. Porcelain teapot is suitable for a softer infusion. Yixing clay is acceptable for dense batches,...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
Taste
- Dry Leaf Aroma
- Pronounced floral-honey with overtones of ripe peach, apricot and wildflowers. First note — bright fruity sweetness; when warming the vessel, a deep honey tone with light carame...
- Liquor Color
- Bright red, clear, with a pronounced golden ring around the edge of the cup (金圈, jīnquān) — an indicator of high theaflavin content. At proper brewing temperature, the liquor sp...
- Spent Leaves
- Uniform red-copper color, leaves are soft and elastic. In highest grades — whole untwisted buds with preserved down. Coloration is uniform, without dark spots or green inclusions.
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 3
- Sensory Source Descriptor H Intensity
- 1
Details
- Picking
- Predominantly spring (late March — April) for premium batches. Early summer harvest is permitted for mass production.
- Pluck Standard
- Single buds (单芽, dānyá) or one bud with one half-opened leaf (一芽一叶初展, yī yá yī yè chūzhǎn). For highest grades, exclusively single-bud batches are used.
- Raw Material
- Uniform, clean leaf without mechanical damage and coarse petioles; freshness of raw material is critical — the interval from harvest to the beginning of withering is minimal.
- Alkaloids
- Caffeine (咖啡碱) — 2.5–4%, provides tonic effect. Theobromine and theophylline are present in trace amounts, complementing the mild stimulating action.
- Minerals
- Potassium (up to 70% passes into the infusion when brewed), manganese (element important for bone tissue), zinc, fluorine, selenium. Quartzite soils of Tianzishan enrich the lea...
- Vitamins
- Water-soluble B-group vitamins (B₁, B₂, B₆), vitamin C (in trace amounts, most is destroyed during oxidation), vitamin P (rutin).
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Region coverage: China, Húnán Province (湖南省, Húnán Shěng), Zhāngjiājiè City (张家界市, Zhāngjiājiè Shì), Wǔlíngyuán District (武陵源区, Wǔlíngyuán Qū), Tiānzǐshān Town (天子山镇, Tiānzǐshān Zhèn)
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