Studio pack
Táiwān Sì Jí Chún Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Táiwān Sì Jí Chún Hóng Chá台湾四季春红茶
Táiwān sìjìchūn hóngchá
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Towns...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · TAIWAN-SIJICHUN-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Mínjiān Xiāng), Sōngbǎi Ridge area (松柏嶺, Sōngbǎi Lǐng)
- Tea type
- Gaiwan
- SKU
- TAIWAN-SIJICHUN-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
- 5–7 g per 100–150 ml water (flash steeping method, gongfu cha); 3 g per 200–250 ml (steeping in cup).
- Teaware
- Porcelain gàiwǎn (蓋碗, gàiwǎn) — optimal choice, allowing full revelation of aromatics. Yixing clay teapot (for red teas/black teas) or thick-walled porcelain teapot al...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Red soils and yellow soils with acidic reaction (pH 4.5–5.5), fertile, well-drained, formed on the basis of weathered lateritic rocks. The rich mineral composition of soils cont...
Taste
- Dry Leaf Appearance
- Semi-spherical, tightly rolled granules of dark brown or black color with an oily sheen, characteristic of teas that have undergone the bao rou stage. Shape resembles pearls — r...
- Dry Leaf Aroma
- Bright, rich, with distinct floral notes (gardenia, cassia, lilac) — heritage of the oolong cultivar. These notes are complemented by hints of honey, caramel, and ripe fruits (p...
- Liquor Aroma
- Intense, multi-layered. Honey-floral notes dominate with an undertone of dried fruits and light spice. As it cools, notes of pastry and sweet biscuit emerge.
- Liquor Color
- Bright, clear, from golden-orange to reddish-amber. In a gaiwan, it plays with warm honey highlights.
- Spent Leaves
- Leaves of copper-brown or dark chestnut color, elastic, open well when brewed. Retain distinct floral aroma. Leaf shape — characteristic spindle-shaped with pointed ends.
- Sensory Source Descriptor Be Intensity
- 1
Details
- Alkaloids
- Caffeine (average content for red teas (black teas), approximately 25–35 mg/g dry leaf), theobromine, theophylline.
- Amino Acids
- L-theanine is present in moderate amounts. It should be noted that theanine content in the Sì Jí Chūn cultivar is lower than in Qīng Xīn Oolong (青心烏龍), but the variety...
- Essential Oils
- The richness of volatile aromatic compounds is the calling card of the cultivar. High content of linalool, geraniol, and nerol determines the characteristic floral (gardenia, ca...
- Minerals
- Potassium, manganese, fluorine, zinc.
- Vitamins
- Small amounts of B-group vitamins, PP; vitamin C is largely destroyed during oxidation.
- Early harvest months
- 3, 4
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Region coverage: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Mínjiān Xiāng), Sōngbǎi Ridge area (松柏嶺, Sōngbǎi Lǐng)
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