Studio pack
Fújiàn Gāoshān Hóngchá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Fújiàn Gāoshān Hóngchá福建高山红茶
Fújiàn gāo shān hóngchá
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Longyan Prefecture-level ...
- Tea type
- Gaiwan
- Water temperature
- 95 °C
- Gongfu water temperature
- 93 °C
SKU · FUJIAN-GAO-SHAN-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Longyan Prefecture-level City (龙岩市, Lóngyán Shì)
- Tea type
- Gaiwan
- SKU
- FUJIAN-GAO-SHAN-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 150 ml water (when brewing by steeping method); 2–3 g per 200 ml (when steeping in cup or European teapot).
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice, allowing control of extraction time and aroma evaluation. Small Yíxīng clay teapots (宜兴紫砂壶, Yíxīng zǐshā h...
- Water temperature
- 95 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Acidic (pH 4.0–5.0), mountain podzolic soils on granite foundation, rich in minerals. Good natural drainage.
Taste
- Dry Leaf Appearance
- Tightly rolled longitudinal leaves of dark brown, almost black color with oily luster. Among the dark leaf, golden buds (tips) are visible, covered with fine down. Leaf is whole...
- Dry Leaf Aroma
- Intense, honey-floral, with distinct notes of ripe persimmon, caramel and light creamy undertone inherited from the Jinxuan cultivar.
- Liquor Aroma
- Multi-layered, sweet, enveloping. Honey and ripe fruit notes dominate, complemented by floral and creamy-caramel overtones. With cooling, subtle woody-nutty nuances emerge.
- Liquor Color
- Bright, clear, saturated amber color with reddish reflections. When cooling, the shade shifts to deeper copper.
- Spent Leaves
- Whole, elastic leaves of uniform copper-brown color. The "one bud — two leaves" structure is clearly visible. Leaves retain resilience, do not tear with light stretching.
- Sensory Source Descriptor Be Intensity
- 3
Details
- Picking
- Spring harvest (late March — April), the period of highest quality raw material. In high-mountain conditions, spring harvest may shift 2–3 weeks later compared to lowland areas.
- Pluck Standard
- One bud and two upper young leaves (一芽二叶, yī yá èr yè). Hand-picked.
- Name Breakdown
- — ཞིང་ཆེན་གྱི་མིང་སྟེ། ཧྥུའུ་ཀྲོའུ་ (福州) དང་ཅན་ཨོའུ་ (建瓯) ཞེས་པའི་གྲོང་ཁྱེར་གཉིས་ཀྱི་མིང་གི་ཡི་གེ་དང་པོ་ལས་གྲུབ་པ་དེས། ཇའི་ས་ཁུལ་གྱི་འབྱུང་ཁུངས་མཚོན།
- Alkaloids
- Caffeine — 2–3% of dry mass (approximately 30–45 mg per 150 ml cup). Theobromine and theophylline are present in small quantities.
- Amino Acids
- L-theanine content — approximately 1.1% of dry mass. High-mountain conditions (diffused light, cool nights) promote theanine accumulation, which is responsible for flavor softne...
- Minerals
- Potassium, manganese, fluorine, zinc, selenium. Copper content (Cu²⁺) — within safe limits (less than 10 mg/kg).
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Region coverage: China, Fújiàn Province (福建省, Fújiàn Shěng), Longyan Prefecture-level City (龙岩市, Lóngyán Shì)
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