Studio pack
Zǐyáng Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Zǐyáng Hóng Chá紫阳红茶
Zǐyáng hóngchá
- Origin
- China, Shaanxi Province (陕西省, Shǎnxī Shěng), Ānkāng City (安康市, Ānkāng...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · ZIYANG-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Shaanxi Province (陕西省, Shǎnxī Shěng), Ānkāng City (安康市, Ānkāng Shì), Zǐyáng County (紫阳县, Zǐyáng Xiàn)
- Tea type
- Gaiwan
- SKU
- ZIYANG-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
- Process
- ས་གནས་ཀྱི་ཇ་བཟོ་བས་ཙི་ཡང་ཇའི་ཆ་ཚང་བའི་ངོ་སྤྲོད་ལ་ཉུང་མཐར་ཡང་ཇ་ཁུ་གསུམ་རེ་བཞོ་དགོས་པར་བཤད་དེ། དང་པོ་ནི་ཡང་མོ་སྟེ་ཆུ་དང་ཆ་འདྲ། གཉིས་པ་ནི་ཁ་བ་སྐྱུར་ས་དང་དྲི་ཞིམ་ཕྱིར་འདོན། གསུམ་པ་ན...
- Tea amount
- 4–5 g per 100–120 ml (gongfu); 2–3 g per 200–250 ml (steeping).
- Teaware
- Porcelain gàiwǎn (盖碗) 100–120 ml or glass vessel (cup) for visual observation of liquor color; Yixing teapot is acceptable, but gaiwan is preferable for revealing pure, hig...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
Origin
- Tea type
- Red
Taste
- Dry Leaf Appearance
- Tight, dense twist; leaf compact, dark, with noticeable down (白毫) in highest grades; overall appearance — neat and uniform.
- Dry Leaf Aroma
- Warm, honey-floral, with the "purity" characteristic of northern teas and a light creamy note; without heavy or smoky undertones. In "floral-fruity type" bat...
- Liquor Aroma
- Multi-layered: top notes — wildflowers and honey; middle — ripe stone fruits (apricot, peach); base — bread crust and light caramel. Aroma delicate but persistent.
- Liquor Color
- Bright red, clear and brilliant; in highest grades — with pronounced golden rim.
- Spent Leaves
- Red-copper, evenly colored; leaves soft, elastic, fully expanded.
- Sensory Source Descriptor Be Intensity
- 3
Details
- Picking
- From mid-March to early October. Spring harvest (before Qingming and before Guyu) is most valuable; summer and autumn batches are also processed, including for red tea.
- Pluck Standard
- For highest grades of red tea — 1 bud or 1 bud + 1 leaf; for standard batches — 1 bud + 2 leaves and equally tender shoot sections.
- Raw Material
- Fresh, whole shoots without mechanical damage; raw material must be processed within 8 hours of harvest; preliminary grading by quality.
- Alkaloids
- Caffeine — about 3–4%; theobromine and theophylline — in trace amounts.
- Amino Acids
- 3.08%, maximum — up to 5.69% — this is a high indicator for Chinese tea raw material, explaining the mildness and sweetness of taste.
- Minerals
- Besides selenium, elevated zinc (Zn) content is noted; potassium, magnesium, manganese, fluorine are present.
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Region coverage: China, Shaanxi Province (陕西省, Shǎnxī Shěng), Ānkāng City (安康市, Ānkāng Shì), Zǐyáng County (紫阳县, Zǐyáng Xiàn)
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