Studio pack
Tóngbǎi Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Tóngbǎi Hóng Chá桐柏红茶
Tóngbǎi Hóngchá
- Origin
- China, Hénán Province (河南省), Nányáng Prefecture (南陽市), Tóngbǎi County...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · TONGBAI-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Hénán Province (河南省), Nányáng Prefecture (南陽市), Tóngbǎi County (桐柏縣)
- Tea type
- Gaiwan
- SKU
- TONGBAI-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); 3 g per 200–250 ml (steeping).
- Teaware
- Porcelain gaiwan or glass cup (to evaluate the golden color of the liquor).
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Acidic (pH 4.5–6.0), yellow and brown mountain soils, loose, well-drained, rich in organic matter (especially in wild garden zones).
Taste
- Dry Leaf Appearance
- Tightly rolled tea leaves (條索緊結), dark with oily luster (烏潤), with noticeable golden tips (顯金毫).
- Dry Leaf Aroma
- Honey (蜜香), with notes of roasted chestnut and light florality.
- Liquor Aroma
- Persistent honey aroma (蜜香持久) — the calling card of "Tongbai Hong". Some batches show "huaguoxiang" (花果香 — floral-fruity), "shuxiang" (薯香 — "s...
- Spent Leaves
- Red, even, bright (葉底紅勻明亮).
- Taste
- Mellow and rich (醇厚, chún hòu), with pronounced sweetness and long aftertaste. Minimal astringency. Throat resonance (喉韻) perceptible in the best batches.
- Sensory Source Descriptor Be Intensity
- 1
Details
- Pluck Standard
- One bud with one-two leaves for premium batches; one bud with two-three leaves for standard grades.
- Amino Acids
- 3–4% — increased content due to small-leaf raw material and prolonged winter dormancy. Precisely the high level of amino acids (especially L-theanine) forms the "honey swee...
- Minerals
- Selenium (Se) — Tongbaishan is part of a selenium-enriched zone (富硒帶), which increases the antioxidant potential of the tea.
- Polyphenols
- 15–22% dry weight. With full oxidation catechins transform into theaflavins and thearubigins.
- Early harvest months
- 3, 4
- Late harvest months
- 5, 6
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Region coverage: China, Hénán Province (河南省), Nányáng Prefecture (南陽市), Tóngbǎi County (桐柏縣)
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