Studio pack
Si Ji Chun 'Red Pearl'
Golden cup
Brewing profile
Origin notes
Tea origin
Taiwan Oolong
Si Ji Chun 'Red Pearl'四季春红珠
sìjì chūn hóng zhū
- Origin
- Taiwan (臺灣, Táiwān), Nantou County (南投縣, Nántóu Xiàn), Mingjian Towns...
- Tea type
- Taiwan Oolong
- Water temperature
- 90 °C
- Gongfu water temperature
- 92 °C
SKU · SIJI-CHUN-HONG-ZHU-CN
Tea dossier
Provenance and specifications
- Origin
- Taiwan (臺灣, Táiwān), Nantou County (南投縣, Nántóu Xiàn), Mingjian Township (名間鄉, Míngjiān Xiāng)
- Tea type
- Taiwan Oolong
- SKU
- SIJI-CHUN-HONG-ZHU-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5–7 g per 100–150 ml of water for the gongfu method (功夫茶, gōngfū chá); 3–4 g per 250 ml for steeping in a cup or teapot.
- Water temperature
- 90 °C
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Oolong
- Alt Names
- Taiwan Four Seasons 'Red Pearl' Oolong Tea (English), Four Seasons Black Pearl (English), 四季春紅烏龍 (Sìjì Chūn Hóng Wūlóng — 'Red Four Seasons Oolon...
- Climate
- Subtropical monsoon. Average annual temperature — 22–25°C. Precipitation — 1500–2000 mm per year, concentrated from May to August. Sufficient sunlight and moisture ensure i...
- Soil
- Predominantly red clay and loam soils (紅壤, hóng rǎng), characteristic of the foothills of Nantou. Red soils are rich in iron and minerals, which positively affects the mine...
Taste
- Dry Leaf Appearance
- Плотные, туго скрученные узелки-«жемчужины» неправильной округлой формы. Цвет — тёмно-коричневый, почти чёрный, с красноватым или бронзовым отливом. Размер зёрен — 5–8...
- Liquor Aroma
- Богатый, тёплый, обволакивающий. Медово-фруктовый профиль дополняется нюансами карамели, тёмной патоки и лёгкими минеральными нотками. По мере остывания настоя проявляются цвето...
- Liquor Color
- Яркий, чистый, от золотисто-янтарного до красновато-коньячного. При первых проливах — более светлый, медово-золотой; при увеличении экспозиции — насыщенный янтарно-красный. Проз...
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 2
- Sensory Source Descriptor Li Intensity
- 1
Details
- Pluck Standard
- Флешь — почка с 2–4 развитыми листьями. Листья должны быть молодыми, но достаточно зрелыми для обеспечения полноты вкуса при сильном окислении.
- Name Breakdown
- Each component of the name carries meaning:
- Alkaloids
- Caffeine (caffeine — about 1.0–1.5% of dry weight, corresponding to ~20–35 mg per 150 ml cup with standard brewing). Theobromine and theophylline are also present in minor amounts.
- Minerals
- Potassium, calcium, magnesium, manganese, zinc, fluorine, iron. The red clay soils of Mingjian enrich the tea's mineral profile.
- Vitamins
- B-group vitamins (B₁, B₂, B₃), vitamin E, vitamin K. Vitamin C content is reduced compared to green teas due to oxidation.
- Early harvest months
- 4, 9
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Region coverage: Taiwan (臺灣, Táiwān), Nantou County (南投縣, Nántóu Xiàn), Mingjian Township (名間鄉, Míngjiān Xiāng)
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