Studio pack
Bānlán Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Bānlán Hóng Chá斑兰红茶
Bānlán Hóngchá
- Origin
- China, Hǎinán Province (海南, Hǎinán)
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · BANLAN-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Hǎinán Province (海南, Hǎinán)
- Tea type
- Gaiwan
- SKU
- BANLAN-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 120–150 ml (gongfu method); 3–4 g per 250–300 ml (European method or mug brewing for daily tea drinking).
- Teaware
- Porcelain teapot or gàiwǎn (盖碗) — for hot brewing; glass teapot — for visual enjoyment of the colour contrast of tea and pandan; for cold tea — glass pitcher with ice.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Lateritic and red tropical soils with good drainage and high content of iron and organic matter. In some areas — volcanic soils with increased selenium content.
Taste
- Dry Leaf Aroma
- Pandan notes dominate: sweet-herbaceous, with hints of vanilla, fresh-cut grass and a light "rice" note. Underneath — warm, honey background of red tea (black tea).
- Liquor Aroma
- Bright and unusual: first wave — characteristic "green" sweet-creamy pandan aroma, which in Southeast Asia is associated with home baking; second — honey-fruity tones ...
- Liquor Color
- От янтарного до красно-каштанового, прозрачный. При значительной доле пандана настой может приобретать лёгкий зеленоватый отсвет.
- Spent Leaves
- Tea leaves open elastically, copper-brown; pandan fragments — soft, pale green or olive.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 2
Details
- Name Breakdown
- 斑兰 (Bānlán) — Chinese colloquial name for pandan, borrowed from Malay "pandan". 红茶 (Hóngchá) — red tea (black tea), indicating the tea base. The full na...
- Amino Acids
- Including L-theanine; content somewhat lower than in small-leaf varieties.
- Minerals
- Potassium, magnesium, manganese, zinc; on selenium-containing soils — increased selenium content.
- Polyphenols
- 18–25% (above average for red teas/black teas thanks to large-leaf raw material). Oxidation products dominate: theaflavins, thearubigins.
- Vitamins
- A (beta-carotene), C (ascorbic acid).
- Early harvest months
- 3, 4
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