Studio pack
Huòshān Huángdàchá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Huòshān Huángdàchá霍山黄大茶
Huòshān huáng dà chá
- Origin
- China, Ānhuī Province (安徽), Huòshān County (霍山县), Jīnzhài (金寨县), Lu'a...
- Tea type
- Yellow Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 78 °C
SKU · HUOSHAN-HUANG-DA-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Ānhuī Province (安徽), Huòshān County (霍山县), Jīnzhài (金寨县), Lu'an (六安), Yuèxī (岳西) and adjacent territories
- Tea type
- Gaiwan
- SKU
- HUOSHAN-HUANG-DA-CHA-CN
Brewing recipes
- Gongfu: 78°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 72°C, 2 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5 g per 150 ml water — dosage higher than for Huang Ya, due to large leaf.
- Teaware
- Gaiwan (porcelain) or glass cup. Gaiwan preferable — allows revealing thick aroma.
- Water temperature
- 85 °C
- Gongfu water temperature
- 78 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Yellow tea
- Soil
- Yellow-brown sandy loam mountain soils (黄棕壤沙壤土), in local parlance — "usha tu" (乌沙土, "dark sandy soil"). pH 4.5–6.2. Organic matter content — ~3%. Loose, wel...
Taste
- Dry Leaf Aroma
- High, roasted, "bread-like." Dominant — "gobaxiang" (锅巴香): aroma of burnt rice crust from bottom of pot. Also: caramel, roasted notes. Yellow tea with most &...
- Liquor Aroma
- "Gaoshuang jiaoxiang" (高爽焦香) — high, brisk, roasted. Caramel, roasted rice, light bread notes. Persistent — maintained through 5–6 infusions.
- Liquor Color
- "Shenhuang xian he" (深黄显褐) — deep yellow with brown tint. Significantly darker than any other yellow tea. Clear, with oily luster.
- Spent Leaves
- Yellow-brown, soft, uniform large leaves with visible petioles (黄中显褐，柔软带茎). Leaf — full, unbroken.
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 3
Details
- Picking
- Significantly later than Huang Ya. Spring picking begins only after Lìxià (立夏, "Beginning of Summer," ~May 6) — that is, 2–3 weeks later than most yellow tea...
- Raw Material
- Tree must be healthy, actively growing. Leaf — large, with long petiole. Picked leaves are immediately spread to prevent reddening (red oxidation). All daily picking must be pro...
- Amino Acids
- 4.97% in raw material. L-theanine provides sweetness and "umami" even in coarse leaf.
- Minerals
- Potassium, magnesium, fluorine, zinc. Selenium (from Huoshan soils on glacial tillite).
- Polyphenols
- Jinji Zhong cultivar — 14.9%. This is moderate indicator, but combined with deep transformation during week-long pile fermentation catechins are significantly softened. Polyphen...
- Vitamins
- C, B group.
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Region coverage: China, Ānhuī Province (安徽), Huòshān County (霍山县), Jīnzhài (金寨县), Lu'an (六安), Yuèxī (岳西) and adjacent territories
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