Studio pack
Báimǎ Jùn Hóng
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Báimǎ Jùn Hóng白马骏红
báimǎ jùn hóng
- Origin
- China, Hǎinán Province (海南, hǎinán), Qióngzhōng Lì and Miáo Autonomou...
- Tea type
- Gaiwan
- Water temperature
- 85 °C
- Gongfu water temperature
- 93 °C
SKU · BAIMA-JUN-HONG-CN
Tea dossier
Provenance and specifications
- Origin
- China, Hǎinán Province (海南, hǎinán), Qióngzhōng Lì and Miáo Autonomous County (琼中黎族苗族自治县, qióngzhōng lízú miáozú zìzhìxiàn)
- Tea type
- Gaiwan
- SKU
- BAIMA-JUN-HONG-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
- 4–5 g per 100–120 ml (gongfu method); 3 g per 200 ml (European method).
- Teaware
- Porcelain gàiwǎn (盖碗) — for maximum aroma development; glass teapot — for visual enjoyment of ruby liquor color; tasting cup — for professional evaluation.
- Water temperature
- 85 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
Taste
- Dry Leaf Aroma
- Clean, sweetish, with pronounced notes of honey, flower pollen and light shade of tropical fruits (lychee, longan).
- Liquor Aroma
- Multi-layered: in first infusions — bright floral-honey wave; in middle ones — fruity tones (ripe peach, apricot) with caramel undertone; in finale — soft woody and nutty shades.
- Liquor Color
- From red-ruby to orange-amber; bright and clear, "like red agate" (红玛瑙, hóng mǎnǎo). Along the edge of the cup — noticeable golden rim.
- Spent Leaves
- The leaf opens fully; buds retain golden color, leaf fragments — copper-red, elastic, uniform.
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 3
Details
- Raw Material
- Fresh, undamaged leaf without mechanical injuries; rapid delivery to the factory to minimize uncontrolled oxidation.
- Alkaloids
- Caffeine — approximately 3.5–4.5% (characteristic for large-leaf Hainan teas with high polyphenol content); theobromine, theophylline — in trace amounts.
- Amino Acids
- Including L-theanine; specific quantitative data were not published, however pronounced sweetness and freshness in taste indicate significant content.
- Minerals
- Potassium, magnesium, manganese, zinc. Special note should be made of increased selenium (Se) content, due to volcanic selenium-containing soils of the region.
- Polyphenols
- 23.9% — typical value for Hainan red teas from large-leaf raw material.
- Early harvest months
- 3, 4
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Region coverage: China, Hǎinán Province (海南, hǎinán), Qióngzhōng Lì and Miáo Autonomous County (琼中黎族苗族自治县, qióngzhōng lízú miáozú zìzhìxiàn)
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