Wénshān Hóng Chá文山红茶
Wénshān hóngchá
- Origin
- Wénshān District (文山, Wénshān) — the historical name for an extensive...
- Tea type
- Gaiwan
- Water temperature
- 88 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- Wénshān District (文山, Wénshān) — the historical name for an extensive tea-growing zone in northern Taiwan, including the modern administrative districts of Pínglín (坪林區, Pínglín Qū), Shídìng (石碇區), Shēnkēng (深坑區), Píngxī (平溪區), Xīndiàn (新店區) of New Taipei Municipality (新北市, Xīnběi Shì), as well as Wenshan and Nangan districts of Taipei City
- Tea type
- Gaiwan
- SKU
- WENSHAN-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
- 5 g per 150 ml water (flash steeping method, gongfu tea) or 3–4 g per 250 ml (European method).
- Teaware
- Small Yíxīng clay teapot (宜興紫砂壺, Yíxīng Zǐshā Hú) — to emphasize depth and body. Porcelain Gàiwǎn (蓋碗, Gàiwǎn) — to evaluate aroma purity. Porcelain cup...
- Water temperature
- 88 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
Taste
- Dry Leaf Appearance
- Tightly rolled hemispherical granules of dark, almost anthracite color, with silvery or golden flashes of tips. The ball shape is characteristic of Taiwanese oolong tradition an...
- Dry Leaf Aroma
- Complex, multi-layered bouquet: notes of roasted chestnut and sweet spices dominate, complemented by delicate floral shades reminiscent of orchid and osmanthus.
- Liquor Aroma
- Intense, sweet. Clearly expressed notes of blooming osmanthus (桂花, Guìhuā), wild honey, and ripe fruits. The floral component — heritage of oolong withering with stirring t...
- Liquor Color
- Bright, clear, saturated red-coral or amber-orange shade. High clarity indicates quality oxidation and raw material purity.
- Spent Leaves
- Hemispherical granules fully unfold into whole leaves of uniform reddish-brown color, soft and elastic. Buds and leaves are well distinguishable.
- Sensory Source Descriptor H Intensity
- 1
Details
- Amino Acids
- Elevated L-theanine content compared to typical red teas — result of mountain shaded cultivation. L-theanine provides characteristic mildness and sweetness of taste.
- Minerals
- Potassium, phosphorus, magnesium, iron, manganese, zinc. Elevated iron and manganese content — reflection of regional ferruginous red soils.
- Vitamins
- C (in moderate amount — partially destroyed during full oxidation), B₁, B₂, PP.
- Early harvest months
- 4, 11
- Late harvest months
- 5, 12
- Peak harvest months
- 4, 11
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Region coverage: Wénshān District (文山, Wénshān) — the historical name for an extensive tea-growing zone in northern Taiwan, including the modern administrative districts of Pínglín (坪林區, Pínglín Qū), Shídìng (石碇區), Shēnkēng (深坑區), Píngxī (平溪區), Xīndiàn (新店區) of New Taipei Municipality (新北市, Xīnběi Shì), as well as Wenshan and Nangan districts of Taipei City
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