Studio pack
Hóng Fèng Gāo Xiāng
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Hóng Fèng Gāo Xiāng红凤高香
hóng fèng gāo xiāng
- Origin
- China, Yúnnán Province (云南省, Yúnnán Shěng)
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · HONG-FENG-GAO-XIANG-CN
Tea dossier
Provenance and specifications
- Origin
- China, Yúnnán Province (云南省, Yúnnán Shěng)
- Tea type
- Gaiwan
- SKU
- HONG-FENG-GAO-XIANG-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
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
- Gongfu steep increment
- 5 s
Origin
- Tea type
- Red
Taste
- Dry Leaf Aroma
- Rich, warm, enveloping. Cocoa bean and dark chocolate notes dominate, supported by dried fruit tones (prunes, raisins), light caramel sweetness, and subtle woody-spicy note.
- Liquor Color
- Bright, clear, rich red-amber color with golden rim — characteristic sign of high-quality Yunnan red tea (black tea).
- Spent Leaves
- Large, whole, elastic leaves of copper-brown color, evenly oxidized, with well-preserved structure.
- Sensory Source Descriptor Be Intensity
- 2
- Sensory Source Descriptor Ch Intensity
- 3
- Sensory Source Descriptor H Intensity
- 1
Details
- Raw Material
- Fresh, undamaged leaves of optimal maturity are selected. Catechin content in quality raw material reaches 18% or more calculated on dry matter, which is an important indicator ...
- Alkaloids
- Caffeine (theine) — main tonic component, content in Yunnan large-leaf red teas (black teas) averages 30–50 mg/g dry matter. Theobromine and theophylline are also present.
- Amino Acids
- L-theanine (1.2–2.3% of dry matter) — main amino acid of tea, providing mild relaxing effect and "sweet" taste component. Balance of L-theanine and caffeine creates ch...
- Minerals
- Potassium, magnesium, manganese, zinc, fluorine, iron. Mineral profile enriched by deep ferrallitic soils.
- Vitamins
- B-group vitamins (B₁, B₂, B₃), vitamin E. Vitamin C content significantly decreases during complete oxidation.
- Early harvest months
- 3, 4
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