Studio pack
Nánhǎi Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Nánhǎi Hóng Chá南海红茶
Nánhǎi hóngchá
- Origin
- China, Hǎinán Province (海南省, Hǎinán Shěng), Ding'an County (定安县, Dìng...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · NANHAI-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Hǎinán Province (海南省, Hǎinán Shěng), Ding'an County (定安县, Dìng'ān Xiàn)
- Tea type
- Gaiwan
- SKU
- NANHAI-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
- Process
- 90-95°C።
- Tea amount
- 5–6 g per 100–120 ml.
- Teaware
- Gàiwǎn (盖碗), porcelain teapot, Yixing teapot.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
Origin
- Tea type
- Red
Taste
- Dry Leaf Appearance
- Tight, dense twist; large, fleshy leaf with golden tips (金毫). Color — dark chestnut to black.
- Dry Leaf Aroma
- Honey-like, with notes of tropical dried fruits, longan, and light caramel. For tippy batches — pronounced "fresh briskness" (鲜爽, xiān shuǎng).
- Liquor Aroma
- Warm, enveloping, with multi-layered transition from honey and ripe tropical fruits to bread-caramel tones and subtle spice in the base.
- Liquor Color
- Red-amber, bright, clear, with pronounced golden rim.
- Spent Leaves
- Large, elastic leaves, uniformly colored copper-red to chestnut; buds — golden-orange.
- Taste
- Dense, rounded, with characteristic "oiliness" of Hainan large-leaf raw material. Sweetness is clean, astringency moderate and soft. Aftertaste (回甘) is long-lasting, w...
Details
- Cultivar
- Historically, two main cultivars were used on the plantations of Nanhai State Farm:
- Raw Material
- For CTC — voluminous, fresh leaf without coarse stems, suitable for mechanical processing. For gongfu hong cha — tender shoots with pronounced buds, without mechanical damage; f...
- History
- The history of Nanhai Hong Cha is, essentially, a brief history of Hainan's industrial tea cultivation.
- Alkaloids
- Caffeine — up to 6% in fresh leaf (one of the highest indicators among Chinese teas), due to the large-leaf Assam type. Theobromine and theophylline — in trace amounts.
- Amino Acids
- L-theanine, glutamic acid; total content — about 2–3% of dry weight. Provide softness and sweet character.
- Essential Oils
- Linalool, geraniol; Maillard reaction products — maltol, furanone, forming honey-caramel profile.
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Region coverage: China, Hǎinán Province (海南省, Hǎinán Shěng), Ding'an County (定安县, Dìng'ān Xiàn)
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