Studio pack
Wǔzhǐshān Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Wǔzhǐshān Hóng Chá五指山红茶
Wǔzhǐshān hóngchá
- Origin
- China, Hǎinán Province (海南省, Hǎinán Shěng), Wǔzhǐshān City (五指山市, Wǔz...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · WUZHISHAN-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Hǎinán Province (海南省, Hǎinán Shěng), Wǔzhǐshān City (五指山市, Wǔzhǐshān Shì)
- Tea type
- Gaiwan
- SKU
- WUZHISHAN-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
- དམར་ཇ་ཐང་བསྐོལ་ནས་མངར་བཅུད་འོ་མའི་ཐུན་སྤུན་གཅིག་གམ་ལིམ་བུའི་ཧུན་ཕྱེ་ཙམ་སྣོན་ཏེ་ཟས་རིགས་ཡང་མོ་དང་མཉམ་དུ་སྤྲོད་པ་ནི་གླིང་ཕྲན་གྱི་རྒྱུན་ལྡན་གྱི་ཇ་འཐུང་གི་སྲོལ་རྒྱུན་ཡིན།
- Tea amount
- 5–6 g per 100–120 ml (gongfu method); 3 g per 200–250 ml (European method).
- Teaware
- porcelain gaiwan (盖碗) 100–120 ml — best choice for aroma evaluation; glass teapot allows admiring liquor color. For dense batches, clay teapot is acceptable.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
Origin
- Tea type
- Red
Taste
- Dry Leaf Appearance
- tightly twisted, large and resilient strips (条索紧结肥硕, tiáosuǒ jǐnjié féishuò); brown-chestnut color with oily luster (棕褐油润, zōnghè yóurùn). Gol...
- Dry Leaf Aroma
- pronounced milky-honey (奶蜜香, nǎi mì xiāng) — the signature of Wuzhishan Hong Cha. Complemented by notes of roasted chestnut and light floral background.
- Liquor Aroma
- deep, enveloping, with dominance of milky honey and warm pastry; when cooling, dried fruit nuances unfold.
- Liquor Color
- red-amber (红琥珀色, hóng hǔpò sè), bright and clear — the image of "amber liquor" is part of the brand's official description.
- Spent Leaves
- large, fat, soft, bright red (肥软红亮, féi ruǎn hóngliàng), with well-distinguishable whole buds.
- Taste
- sweet, full-bodied and "smooth" (甜醇爽滑, tiánchún shuǎnghuá); body is rich, rounded, with long honey aftertaste and distinct returning sweetness (回甘). Ast...
Details
- Pluck Standard
- 1 bud + 1–2 leaves for gongfu hong cha; for CTC and broken tea, more mature leaves are acceptable.
- Raw Material
- fresh, whole leaves without mechanical damage; processing must begin as soon as possible after picking due to high enzyme activity in the tropical climate.
- Alkaloids
- caffeine ≥2% of dry mass; theobromine and theophylline present in trace amounts.
- Amino Acids
- free amino acid content >1.5%; L-theanine is the dominant amino acid, ensuring taste softness and "milky" note.
- Vitamins
- B vitamins present, vitamin C (partially preserved even after full oxidation).
- Early harvest months
- 3, 4
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Region coverage: China, Hǎinán Province (海南省, Hǎinán Shěng), Wǔzhǐshān City (五指山市, Wǔzhǐshān Shì)
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