Studio pack
Hé Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Hé Hóng Chá河红茶
hé hóngchá
- Origin
- China, Jiāngxī Province (江西省, Jiāngxī shěng), Shàngráo City (上饶市, Shà...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · HE-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Jiāngxī Province (江西省, Jiāngxī shěng), Shàngráo City (上饶市, Shàngráo shì), Yánshān County (铅山县, Yánshān xiàn)
- Tea type
- Gaiwan
- SKU
- HE-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
- 4–6 g per 100–120 ml (gongfu method) or 2–3 g per 200–250 ml (steeping in cup/teapot).
- Teaware
- Gàiwǎn (盖碗) 100–120 ml — optimal choice for aroma development; porcelain teapot for soft, round liquor; for dense "Lao Cong" batches, Yixing teapot from red or zh...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Climate
- Subtropical monsoon, average annual temperature 8.7–17.9°C. Annual precipitation 1733–2000 mm. Frequent fogs and high humidity provide diffused light, favorable for the acc...
- Soil
- Red and yellow-red soils (红壤, 黄红壤), as well as yellow-brown soils (黄棕壤), acidic, pH 4.5–5.5. Soils between rocky outcrops (岩壑之间) are particularly rich in minerals.
Taste
- Dry Leaf Appearance
- Tightly twisted, even tea particles (条索紧实匀整) with dark, oily luster (色泽乌润). In highest grades — abundance of golden tips (金毫披露).
- Dry Leaf Aroma
- Deep, honey-sweet with notes of dried longan (桂圆), caramel and light floral undertones. Aroma is high and lasting (甜香高长).
- Liquor Aroma
- Rich, with dominance of honey and dried fruits; with multiple brewings, nuances of fresh mint and mountain herbs unfold. In aged batches — warm woody tones.
- Liquor Color
- Red-orange to ruby (红浓), clear and bright, with pronounced golden ring (金圈) on cup walls.
- Spent Leaves
- Red-copper, elastic, evenly colored. In high grades — leaves are whole, tender.
- Sensory Source Descriptor Be Intensity
- 3
Details
- Raw Material
- Whole, clean leaves without coarse stems and mechanical damage; minimal delay between picking and the start of withering to prevent premature oxidation.
- Alkaloids
- Caffeine (2.5–4.0% dry weight), theobromine, theophylline. Synergy of caffeine and L-theanine gives mild, sustained tonic effect without sharp peak.
- Amino Acids
- High-altitude origin and acidic soils promote increased accumulation of L-theanine, which provides characteristic sweetness and taste smoothness. Free amino acid content in raw ...
- Minerals
- Potassium, magnesium, manganese, zinc, fluorine, selenium — due to mineral richness of Wuyi mountain soils.
- Vitamins
- C (partially preserved), B₁, B₂, PP.
- Early harvest months
- 3, 4
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Region coverage: China, Jiāngxī Province (江西省, Jiāngxī shěng), Shàngráo City (上饶市, Shàngráo shì), Yánshān County (铅山县, Yánshān xiàn)
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