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Chinese tea archive · dossiers, ratings and brewing research
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn

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Gaiwan

Hēi Jīn黑金

hēi jīn

Origin
China, Fújiàn Province (福建, Fújiàn)
Tea type
Gaiwan
Water temperature
85 °C
Gongfu water temperature
93 °C
SKU · HEI-JIN-CN
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Tea dossier

Provenance and specifications

Origin
China, Fújiàn Province (福建, Fújiàn)
Tea type
Gaiwan
SKU
HEI-JIN-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
5 grams per 100–150 ml water for flash brewing method (功夫泡, gōngfū pào); 3 grams per 200 ml for steeping in cup or thermos.
Water temperature
85 °C
Gongfu water temperature
93 °C
Tea amount
5 g
Gongfu water volume
100 ml
Tea-to-water ratio
10 s
Origin
Tea type
Red
Taste
Dry Leaf Aroma
Rich, multi-layered: dominated by notes of freshly baked rye bread, baked fruits (apple, dried apricot, prunes), dark chocolate and honey. In the background — malty, spicy and n...
Liquor Color
Dark amber, reddish-brown, clear and transparent, with rich shade. Liquor is dense, oily in light. With subsequent infusions, color gradually acquires reddish tone.
Spent Leaves
Whole, opened leaves and buds of dark brown color with reddish-copper shade. Tips retain golden tone. Leaf is elastic, with good "liveliness", evenly fermented, withou...
Sensory Source Descriptor Be Intensity
3
Sensory Source Descriptor Ch Intensity
2
Sensory Source Descriptor H Intensity
1
Details
Cultivar
For Hei Jin production, famous Fujian tea bush varieties are predominantly used. Main cultivars:
Picking
Spring harvest — March–April, predominantly the Qīngmíng (清明, Qīngmíng) period and early Gǔyǔ (谷雨, Gǔyǔ). Spring raw material provides the highest amino acid content a...
Raw Material
High. Buds must be whole, tender, covered with dense down. Leaves — young, elastic, without damage or spots. Raw material from high-altitude plantations is preferable, providing...
Alkaloids
Caffeine (~3–4% of dry mass) provides tonic effect. Theobromine and theophylline are present in trace amounts, providing mild vasodilating and diuretic action.
Minerals
Potassium (K), magnesium (Mg), manganese (Mn), fluorine (F), zinc (Zn), iron (Fe), selenium (Se). Mineral profile depends on growing soils.
Vitamins
B-group vitamins (B₁, B₂, B₆), vitamin E, vitamin K. Vitamin C content in red tea is significantly reduced compared to green tea due to oxidative processes.
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