Pǔān Hóng Chá普安红茶
Pǔān hóngchá
- Origin
- China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Qiánxīnán Buyei and Miá...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Qiánxīnán Buyei and Miáo Autonomous Prefecture (黔西南布依族苗族自治州, Qiánxīnán Bùyīzú Miáozú Zìzhìzhōu), Pǔān County (普安县, Pǔān Xiàn)
- Tea type
- Gaiwan
- SKU
- PUAN-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
- 4–5 g per 100–120 ml for gongfu method; 3–4 g per 200 ml for European style.
- Teaware
- Porcelain gàiwǎn (盖碗) — reveals floral bouquet best. Glass teapot allows observing tea leaf dance. Yixing teapot — for more rounded, enveloping profile.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Predominantly organic humus soils (有机腐殖土), formed on carbonate and shale parent rocks. Weakly acidic (pH 4.5–6.0), rich in zinc and selenium. Absence of industrial pollution and...
Taste
- Dry Leaf Appearance
- Tight, dense, thread-like twist (条索紧细); color — dark chestnut to black with oily luster (色泽乌润). For single-bud batches — abundance of golden tips.
- Dry Leaf Aroma
- Clean, high, with dominance of floral notes (orchid, jasmine) and honey background. In batches from four-chambered tea — additional fruity depth.
- Liquor Aroma
- Bright floral-honey bouquet, reminiscent of "like flowers, like honey" (如花似蜜) — thus describing the aroma of elite "Puan Hong (Xi)". As brewing progresses, n...
- Liquor Color
- Orange-yellow to orange-red (橙黄/橙红), bright and clear. Standard gongfu — closer to red-amber; elite single-bud batches — lighter, golden-orange.
- Spent Leaves
- Lively, mobile, soft and complete (鲜活柔软完整). Color — from copper-orange to reddish-brown, leaves unfold evenly.
- Sensory Source Descriptor Be Intensity
- 1
Details
- Pluck Standard
- One bud and one–two leaves (一芽一叶 / 一芽二叶) for gongfu; for elite "Zhengshantan · Puan Hong (Xi)" lines (曦) — exclusively single buds (单芽) from local large-leaf raw ...
- Raw Material
- Fresh, undamaged leaf; requires prompt processing to preserve tenderness. Organic raw material — absence of air, soil and water pollution confirmed by numerous certifications.
- Amino Acids
- 2.5%, including L-theanine, responsible for softness, sweetness and "calming" effect.
- Polyphenols
- 24.8%. Theaflavins and thearubigins dominate, forming color and taste "body"; their ratio determines brightness and liveliness of liquor.
- Early harvest months
- 3, 4
- Late harvest months
- 5, 6
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Region coverage: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Qiánxīnán Buyei and Miáo Autonomous Prefecture (黔西南布依族苗族自治州, Qiánxīnán Bùyīzú Miáozú Zìzhìzhōu), Pǔān County (普安县, Pǔān Xiàn)
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