Studio pack
Yíxīng Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Yíxīng Hóng Chá宜兴红茶
Yíxīng hóngchá
- Origin
- China, Jiāngsū Province (江苏省, Jiāngsū Shěng), Yixing city-county (宜兴市...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · YIXING-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Jiāngsū Province (江苏省, Jiāngsū Shěng), Yixing city-county (宜兴市, Yíxīng Shì)
- Tea type
- Gaiwan
- SKU
- YIXING-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 grams per 150–200 ml water.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Red
Taste
- Dry Leaf Appearance
- Tightly rolled into thin spirals or "pearls," dark brown, almost black leaves with visible golden or reddish buds (tips). The dry leaf surface is matte with a slight s...
- Dry Leaf Aroma
- Intense, complex, warm and sweet. Dark chocolate, cocoa, malt, fresh baking notes predominate, with hints of dried fruits (prunes, dates) and light spiciness.
- Liquor Aroma
- Rich, dense, warming. Develops the dry leaf notes, adding hints of baked fruits, caramel, sometimes light floral or woody nuances. As it cools, honey sweetness emerges.
- Liquor Color
- Bright, clear, rich red-amber or ruby color with pronounced golden rim (金圈, jīnquān) at the cup edges — a sign of high theaflavin content.
- Spent Leaves
- Leaves unfold, demonstrating wholeness and elasticity. Color is uniform, reddish-brown. Tender buds are clearly visible.
- Sensory Source Descriptor Be Intensity
- 2
Details
- Picking
- Exclusively spring hand-picking (before the start of the meiyu rainy season, 梅雨).
- Raw Material
- Only undamaged, fresh spring harvest material with high tip content. Leaves collected after rain or in daytime heat are not used.
- Name Breakdown
- "Yixing" (宜兴) — the city name; "Hong Cha" (红茶) — "red tea." The alternative name "Yangxian Hong Cha" (阳羡红茶) refers to the ancient name of...
- Alkaloids
- Caffeine — about 2.5–3.5% of dry mass. Theobromine and theophylline — in trace amounts.
- Essential Oils
- Volatile aromatic compounds — α-terpineol, linalool, citral, geraniol, nerol and others. Their increased content is ensured by the low-temperature drying regime.
- Minerals
- Potassium, manganese, fluorine, iron (increased content due to iron oxide-rich soils).
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Region coverage: China, Jiāngsū Province (江苏省, Jiāngsū Shěng), Yixing city-county (宜兴市, Yíxīng Shì)
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