Studio pack
Zǐjīn Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Zǐjīn Hóng Chá紫金红茶
Zǐjīn Hóngchá
- Origin
- China, Guǎngdōng Province (廣東省), Héyuán City (河源市), Zǐjīn County (紫金縣)
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · ZIJIN-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Guǎngdōng Province (廣東省), Héyuán City (河源市), Zǐjīn County (紫金縣)
- Tea type
- Gaiwan
- SKU
- ZIJIN-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 teapot; glass for visual enjoyment of liquor color.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Alt Names
- Zǐjīn hóngchá (紫金紅茶); Zǐjīn chánchá hóngchá (紫金蟬茶紅茶, when using cicada-bitten raw material); Zǐjīn xuān hóngchá (紫金萱紅茶, when using Jinxua...
- Climate
- Subtropical monsoon. Average annual temperature ~21°C. Precipitation — 1700–2000 mm/year. Humidity — 78–82%. Frost-free period — 300+ days. Mild winters without severe cold...
- Soil
- Acidic (pH 4.5–5.5), red and yellow lateritic soils, well-drained, with moderate organic content. Underlying rocks — granite and shale.
- Water
- The county is located in the Dongjiang River basin — one of the largest tributaries of the Pearl River. Water resource purity (Class I–II) ensures quality irrigation and process...
Taste
- Dry Leaf Appearance
- Tightly rolled, even tea particles of dark brown to black color. In "chancha" — characteristic white-yellow tips. Oily luster.
- Dry Leaf Aroma
- Honey, with notes of dried fruits and caramel. In "chancha" — pronounced "honey aroma" (蜜香), reminiscent of Taiwanese Dongfang Meiren aroma: ripe fruits, hon...
- Liquor Color
- Bright red, clear, transparent (紅亮, hóng liàng). With "golden ring" around the cup edge in the best batches.
- Spent Leaves
- Soft, elastic, evenly colored leaves of reddish-brown color.
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 2
Details
- Picking
- Spring (March–April) — best grade. Summer (May–July) — season of leafhopper activity, optimal for "chancha." Autumn (September–October).
- Pluck Standard
- One bud with two leaves (一芽二葉), hand-picked.
- Amino Acids
- 2–4%. Jinxuan cultivar is distinguished by increased amino acid content, ensuring pronounced sweetness.
- Polyphenols
- 15–25% dry weight. Catechins transformed into theaflavins and thearubigins — they form the red color and mellowness.
- Early harvest months
- 3, 4
- Late harvest months
- 5, 6
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Region coverage: China, Guǎngdōng Province (廣東省), Héyuán City (河源市), Zǐjīn County (紫金縣)
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