Studio pack
Táiwān Wǔyí Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Táiwān Wǔyí Hóng Chá台湾武夷红茶
Táiwān Wǔyí hóngchá
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Towns...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · TAIWAN-WUYI-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Mínjiān Xiāng)
- Tea type
- Gaiwan
- SKU
- TAIWAN-WUYI-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
- Tea amount
- 5–7 g per 100–150 ml (flash steeping method, gongfu cha); 3–4 g per 200–250 ml (steeping).
- Teaware
- Porcelain gàiwǎn (蓋碗, gàiwǎn) — universal choice. Porous Yixing clay teapot — excellent option: over time it will "season" (養壺, yǎng hú) and enhance min...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
Taste
- Dry Leaf Appearance
- Leaves of longitudinal twist, dark brown, almost black color, sometimes with reddish or golden tint. Golden tips are present. Leaf is elastic, not brittle, of good integrity.
- Liquor Aroma
- Intense, sweetish, with development of caramel, honey, dried fruit notes and mineral shades ("wet stone", "graphite"). As it cools, floral-rose undertones ap...
- Liquor Color
- Bright, clear, from copper-red to rich ruby or cognac shade. Deep and "warm" tone, playing in the light.
- Spent Leaves
- Leaves are even, elastic, copper-brown or reddish-brown color, open well when brewed. Leaf edges — with characteristic serration of the Wuyi cultivar.
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor L Intensity
- 3
Details
- Raw Material
- Leaves must be healthy, succulent, without mechanical damage. Raw material from old bushes (older than 30–50 years) is particularly valued, possessing a deeper mineral profile a...
- Alkaloids
- Caffeine (moderate content for red teas), theobromine, theophylline.
- Amino Acids
- L-theanine, promoting relaxation and concentration improvement, smoothing caffeine action. Content is somewhat lower than in spring raw material due to use of summer harvest.
- Essential Oils
- Form complex aromatic bouquet with notes of dried fruits, chocolate, and minerality. Key components include linalool, geraniol, β-ionone, methyl salicylate (giving a light "...
- Minerals
- Potassium, manganese, fluorine, iron, zinc. Increased iron content — consequence of ferruginous red soils of the region — presumably contributes to characteristic mineral taste ...
- Vitamins
- B-group vitamins, PP; trace amounts of vitamin C.
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Region coverage: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Mínjiān Xiāng)
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