Studio pack
Língyún Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Língyún Hóng Chá凌云红茶
Língyún hóngchá
- Origin
- China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zì...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · LINGYUN-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū); Bǎisè Prefecture (百色市, Bǎisè Shì); Língyún County (凌云县, Língyún Xiàn)
- Tea type
- Gaiwan
- SKU
- LINGYUN-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
- Tea amount
- 4–5 g per 100–120 ml (gongfu method); 3–4 g per 200–250 ml (European method).
- Teaware
- Gàiwǎn (盖碗) of white porcelain — optimal for aroma development. Yixing teapot — adds softness. Glass teapot — beautiful for observing liquor color and large leaf opening.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Red, red-yellow and yellow mountain soils with pH 4.5–6.0. High organic content thanks to the Cenwang Laoshan forest massif. Fertile layer depth — more than 40 cm. Soils loose, ...
- Water
- Lingyun County is located in northwestern Guangxi, near the Yunnan-Guizhou Plateau. Relief — high and dissected, with numerous mountain streams. Ecological situation excellent —...
Taste
- Dry Leaf Aroma
- Intense, honey-sweet with warm tones of chestnut, dried fruits and light floral overtone. White-down raw material gives the aroma a special "soft" note that small-leaf...
- Liquor Aroma
- Rich, multi-layered — honey, ripe fruits (apricot, persimmon), caramel. As brewing progresses, warm bread and nutty overtones unfold. Aroma persistent, long-lasting on cup walls.
- Liquor Color
- Red-amber, bright, transparent (红艳明亮, hóngyàn míngliàng). With golden rim at cup walls.
- Spent Leaves
- Large, fully opened leaves of red-copper color; fleshy, elastic, uniform. Traces of white down visible on underside — distinguishing feature of Lingyun raw material.
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 3
Details
- Raw Material
- Whole, fresh shoots with pronounced white down; absence of mechanical damage and coarsened leaves.
- Alkaloids
- Caffeine — about 4.9% (above average among Chinese teas, explained by large-leaf variety and mountain growing). Theobromine and theophylline — in trace amounts.
- Minerals
- Potassium, magnesium, manganese, zinc, fluorine, selenium. Red mountain soils of Lingyun are rich in iron and manganese.
- Polyphenols
- Catechins oxidize to theaflavins and thearubigins. High initial polyphenol content (35.6% for green) provides red tea with dense body, bright liquor color and taste intensity.
- Vitamins
- B-group vitamins, vitamin C (significantly reduced with full fermentation), rutin.
- Early harvest months
- 3, 4
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Region coverage: China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū); Bǎisè Prefecture (百色市, Bǎisè Shì); Língyún County (凌云县, Língyún Xiàn)
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