Studio pack
Jīn Xuān Gāoshān Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Jin Xuan (#12)
Jīn Xuān Gāoshān Hóng Chá金萱高山红茶
jīn xuān gāoshān hóngchá
- Origin
- Táiwān (台灣, Táiwān)
- Tea type
- Jin Xuan (#12)
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · JIN-XUAN-GAOSHAN-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- Táiwān (台灣, Táiwān)
- Tea type
- Jin Xuan (#12)
- SKU
- JIN-XUAN-GAOSHAN-HONGCHA-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Process
- ཆུ་གྲངས་མོའི་ ༦༠༠ མི་ལིར་ཇ་གྲམ་ ༦ བླུགས། བསིལ་ཁང་དུ་ཆུ་ཚོད་ ༦–༨ བཞག གྲང་མོའི་སྦངས་ཐབས་ཀྱིས་རང་བྱུང་གི་མངར་བར་དམིགས་འཛུགས་བྱེད་པ་དང་ཁུ་བརྒྱ་ཉུང་དུ་གཏོང་།
- Tea amount
- 4–5 g per 150 ml water (gongfu method); 3 g per 200 ml (European method).
- Teaware
- Porcelain gàiwǎn (蓋碗, gàiwǎn) — preferred option, allowing all aroma nuances to unfold. Yíxīng clay teapot (紫砂壺, zǐshā hú) or porcelain teapot also suitable.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
Origin
- Tea type
- Red
Taste
- Liquor Aroma
- Bright, enveloping, with predominance of honey-fruity complex — ripe fruits, caramel, malt. Creamy tones are present in the background, especially pronounced when the liquor coo...
- Liquor Color
- From amber-orange to rich red-amber, bright, transparent, with characteristic deep luster. Under good lighting demonstrates a golden "halo" around the cup edge.
- Spent Leaves
- Whole, elastic, evenly opened leaves of reddish-brown color with bronze tint. Buds are golden-orange. Uniformity and leaf integrity are indicators of quality processing.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor H Intensity
- 1
Details
- Pluck Standard
- Hand-picking. For premium red tea, bud and two upper leaves are used (一芽二葉, yī yá èr yè). For premium batches, the "bud + one leaf" standard is applied.
- Raw Material
- Only undamaged, healthy shoots harvested in dry weather are used. High-altitude origin of raw material is a key requirement determining tea quality and price category.
- Alkaloids
- Caffeine — about 2.5–3.5% dry mass (approximately 40–60 mg per 200 ml cup). Theobromine and theophylline are present in smaller quantities.
- Essential Oils
- More than 300 volatile aromatic compounds, including linalool, geraniol, methyl salicylate, and cis-jasmone. The specific "creamy" aroma of Jin Xuan is associated with...
- Minerals
- Potassium, magnesium, manganese, fluorine, zinc, iron. High-mountain soils enrich tea with mineral elements.
- Vitamins
- B₁, B₂, B₆, C (in limited quantity due to heat treatment), E, K.
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