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Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Biluohong Chá

Gaiwan

Biluohong Chá碧螺红茶

bìluó hóngchá

Origin: China, Jiāngsū Province (江苏, Jiāngsū), Sūzhōu City (苏州市, Sūzhōu shì),...
Tea type: Gaiwan
Water temperature: 90 °C
Gongfu water temperature: 93 °C

SKU · BILUO-HONGCHA-CN

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Encyclopedia dossier

Provenance, character and identification

Origin: China, Jiāngsū Province (江苏, Jiāngsū), Sūzhōu City (苏州市, Sūzhōu shì), Wúzhōng District (吴中区, Wúzhōng qū); Dongting Mountains — Dōngshān Peninsula (洞庭东山, Dòngtíng Dōngshān) and Xīshān Island (洞庭西山, Dòngtíng Xīshān) on Lake Tàihú (太湖, Tàihú)
Tea type: Gaiwan
SKU: BILUO-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 method); 3–4 g per 200 ml (brewing in cup/bowl).
Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn) — universal choice; porcelain teapot; Yíxīng teapot (宜兴紫砂壶) — if you prefer a rounder, more "velvety" profile.
Water temperature: 90 °C
Gongfu water temperature: 93 °C
Tea amount: 5 g
Gongfu water volume: 100 ml

Origin

Tea type: Red
Soil: Yellow-brown forest soils and red-yellow lateritic soils (红黄壤, hónghuáng rǎng), acidity pH 4.5–6.0; rich in organic matter and phosphorus due to centuries of fruit lea...

Taste

Dry Leaf Appearance: Thin, tightly twisted "spirals" 1–2 cm long; color from dark chestnut to black with a scattering of golden tips (金毫, jīnháo). Highest grades show abundant down an...
Dry Leaf Aroma: Bright, sweet, with distinct notes of honey, dried apricot, and warm caramel; in the background — light floral trail inherited from proximity to fruit trees.
Liquor Aroma: Multi-layered: in first steeps — honey, lychee, ripe apricot; as it develops, notes of roasted chestnut, bread crust, and light cocoa appear. Characteristic "fruity florali...
Liquor Color: Red-amber, clear and bright, with pronounced "golden ring" (金圈, jīnquān) around the cup edge — a sign of high theaflavin content.
Spent Leaves: Leaves unfold elastically and evenly; shades from copper-red to chestnut; in good batches the leaf is whole, with visible veins, without signs of burning.
Sensory Source Descriptor Be Intensity: 3

Details

Alkaloids: Caffeine (~2.5–4.0% dry weight), theobromine, theophylline. The synergy of caffeine and L-theanine provides gentle, focused alertness without "spikes" and subsequent c...
Amino Acids: L-theanine is the key amino acid providing softness, sweetness, and relaxing effect. Thanks to the small-leaf variety and foggy microclimate of Taihu, amino acid content in Dong...
Minerals: Potassium, magnesium, manganese, zinc, fluorine, phosphorus — due to the richness of Dongting soils.
Vitamins: Trace amounts of B vitamins (B₁, B₂, B₆), vitamin E; vitamin C is partially destroyed during oxidation (unlike green tea, where its preservation is maximal).
Early harvest months: 3, 4
Late harvest months: 5, 6

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Region coverage: China, Jiāngsū Province (江苏, Jiāngsū), Sūzhōu City (苏州市, Sūzhōu shì), Wúzhōng District (吴中区, Wúzhōng qū); Dongting Mountains — Dōngshān Peninsula (洞庭东山, Dòngtíng Dōngshān) and Xīshān Island (洞庭西山, Dòngtíng Xīshān) on Lake Tàihú (太湖, Tàihú)

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From the tea journal

zunyi hongcha

cultivar: Predominantly medium- and small-leaf cultivars are used, developed at the Guìzhōu Tea Research Institute (贵州省茶叶研究所) based on Meitan Experimental Station. Main varieties: Qianmei 601 (黔湄601, Qiánméi 601) — asexual clone, small tree with large leaf, developed by crossing Zhènníng Tuanyecha (镇宁团叶茶, maternal plant) and Fèngqìng Dàyè Chá (凤庆大叶茶, paternal plant), registered as national variety in 1994 (GS13013-1994); Qianmei 419 (黔湄419); Qianmei 502 (黔湄502); Méitán Táichá (湄潭苔茶, Méitán Tá...

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zunyi maofengcha

cultivar: The main cultivar is Fúdǐng Dà Bái Chá (福鼎大白茶, Fúdǐng Dà Bái Chá), clonal, medium-leaf, with high shoot-forming ability and good cold resistance. Distinguished by thick, downy shoots providing abundant white down on the finished tea. Biochemical profile: polyphenols ≥25%, amino acids ≥3.0%, water extract ≥43% — a combination ensuring high aromatics and resistance to multiple infusions.

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