Yìgòng Hóng Chá易贡红茶
Yìgòng hóngchá
- Origin
- China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū); Nyingchi City...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū); Nyingchi City (林芝市, Línzhī Shì); Bōmì County (波密县, Bōmì Xiàn); Yìgòng Township (易贡乡, Yìgòng Xiāng)
- Tea type
- Gaiwan
- SKU
- YIGONG-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
- 4–5 g per 100–120 ml (gongfu method); 3–4 g per 200 ml (European method).
- Teaware
- Porcelain gàiwǎn (盖碗) — optimal for evaluating aroma and color; porcelain or glass teapot; Yíxīng teapot (宜兴紫砂壶) for more rounded profile.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Mountain forest soils with high organic content; acidic reaction (pH 4.5–6.0). Tea rows are irrigated with glacial meltwater and mountain snow, which contributes additional micr...
Taste
- Dry Leaf Appearance
- Tightly twisted dark "strings" with a noticeable proportion of golden tips (金毫). Leaf is even, glossy, without dust.
- Dry Leaf Aroma
- Rich, deep, with honey and dried fruit dominance; light chocolate overtone and barely perceptible woody accent (in batches with wood-fired drying).
- Liquor Aroma
- Multi-layered: honey, baked apple, dried apricot, transitioning to bread crust and cocoa; in the aftertaste — delicate florality and clean mineral note.
- Liquor Color
- Red-amber, bright and clear, with golden rim at cup edge.
- Spent Leaves
- Leaf opens evenly; texture soft, elastic; color — copper-red to chestnut.
- Sensory Source Descriptor Be Intensity
- 1
Details
- Pluck Standard
- "One bud and one leaf" (一芽一叶) for "special" category (臻选); "one bud and two leaves" (一芽二叶) for "first grade" category; for individual pre...
- Alkaloids
- Caffeine (above-average content due to tender picking standard), theobromine, theophylline.
- Amino Acids
- Elevated content of L-theanine and taste amino acids (glutamic, aspartic), formed by long winter "dormancy" of plants and cool nights.
- Minerals
- Potassium, magnesium, manganese, zinc, fluorine, selenium — due to glacial origin of irrigation water and high-organic mountain soils.
- Vitamins
- B-group vitamins (B₁, B₂), traces of vitamin C, vitamin E.
- Early harvest months
- 3, 4
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Region coverage: China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū); Nyingchi City (林芝市, Línzhī Shì); Bōmì County (波密县, Bōmì Xiàn); Yìgòng Township (易贡乡, Yìgòng Xiāng)
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