Lóngjǐ Hóng Chá龙脊红茶
Lóngjǐ Hóngchá
- Origin
- China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zì...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū); Guilin Prefecture-level City (桂林市, Guìlín Shì); Longsheng Multi-ethnic Autonomous County (龙胜各族自治县, Lóngshèng Gèzú Zìzhìxiàn)
- Tea type
- Gaiwan
- SKU
- LONGJI-HONGCHA-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Tea amount
- 5–6 g per 100–120 ml (gongfu method). Large-leaf tea from ancient trees may require slightly more raw material than small-leaf tea.
- Teaware
- Porcelain gàiwǎn (盖碗) — for maximum aroma development. Yixing teapot — adds additional softness and depth. Glass teapot — allows observing large leaf opening.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Slightly acidic (pH 5.8–6.9), deep, loose, with high organic content. Mountain forest soils enriched by centuries of leaf litter.
Taste
- Dry Leaf Aroma
- Deep, warm — honey, nuts, dried fruits. In individual batches — light smokiness and coniferous overtone related to forest terroir specificity.
- Liquor Color
- From amber to red-chestnut, clear, bright, with golden rim.
- Spent Leaves
- Large, opened leaves; color — copper-brown, uniform. Leaves are fleshy, elastic, whole — sign of hand picking and careful processing.
- Sensory Source Descriptor Be Intensity
- 2
- Sensory Source Descriptor Ch Intensity
- 2
- Sensory Source Descriptor H Intensity
- 3
Details
- Picking
- Exclusively once per year — in April–May (Qingming period, 清明, and Guyu, 谷雨). Single annual harvest is a fundamental position of local producers, ensuring high raw material qual...
- Pluck Standard
- One bud and two leaves (一芽二叶, yī yá èr yè) — main standard. For premium batches — one bud and one leaf (一芽一叶, yī yá yī yè).
- Raw Material
- Leaves are collected exclusively from tree-form tea trees (not from shrub plantations); raw material must be fresh, whole, hand-picked.
- Alkaloids
- Caffeine — content in large-leaf raw material is usually higher than in small-leaf (approximately 3.5–5%); theobromine, theophylline — in trace amounts.
- Amino Acids
- L-theanine and other amino acids — content is elevated due to shaded mountain forest growth and single annual harvest (tree accumulates nutrients for a whole year).
- Minerals
- Potassium, magnesium, manganese, zinc, selenium. Mountain forest soils of Longji, enriched with centuries of organic litter, provide high microelement content.
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Region coverage: China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū); Guilin Prefecture-level City (桂林市, Guìlín Shì); Longsheng Multi-ethnic Autonomous County (龙胜各族自治县, Lóngshèng Gèzú Zìzhìxiàn)
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