Studio pack
Cháyù Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Cháyù Hóng Chá察隅红茶
Cháyù Hóngchá
- Origin
- China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū), Nyingchi City...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · CHAYU-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū), Nyingchi City (林芝市, Línzhī Shì), Cháyù County (察隅县)
- Tea type
- Gaiwan
- SKU
- CHAYU-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
- 4–5 g per 100–120 ml (gongfu); 2–3 g per 200–250 ml (cup steeping). Due to high extractability (up to 47%), slightly less leaf can be used than for lowland red teas.
- Teaware
- White porcelain gàiwǎn (盖碗) 100–120 ml — optimal for evaluating color and aroma; porcelain teapot; glass teapot.
- 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
- Tight rolling (紧结肥壮, jǐnjié féizhuàng — "tight and strong"); dark leaf with oily luster, premium grades have abundant golden tips.
- Dry Leaf Aroma
- Honey-like, expressive (甜香高锐, tiánxiāng gāoruì — "sweet aroma, high and bright"), with floral-fruity notes and characteristic "high-altitude freshness&q...
- Liquor Aroma
- Pure, honey-floral, with nuances of dried fruits and a light "mineral" shade characteristic of teas of extremely high-altitude origin. The aroma is persistent and &quo...
- Liquor Color
- Rich red, bright and clear, with good "deep" tone.
- Spent Leaves
- Red-copper, elastic, with well-opened whole leaves.
- Sensory Source Descriptor Be Intensity
- 1
Details
- Picking
- Spring harvest is primary (March–April); thanks to the subtropical microclimate and sufficient moisture, summer harvest is also possible. Early spring batches provide maximum am...
- Pluck Standard
- 1 bud + 1–2 young leaves for premium grades; 1 bud + 2–3 leaves for standard batches.
- Raw Material
- Freshly picked leaves must be tender, whole, without mechanical damage; delivery to the factory must be immediate. Thanks to the high-altitude location and atmospheric purity of...
- Name Breakdown
- 察隅 (Cháyù) — transcription of a Tibetan toponym meaning "place where people meet"; 红茶 (hóngchá) — "red tea." The name is straightforward:...
- Alkaloids
- Caffeine (2.5–4%), theobromine, theophylline.
- Amino Acids
- Increased L-theanine content — a consequence of high-altitude origin, abundant fog, and diffused light. Provides pronounced natural sweetness and "silkiness" of taste.
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Region coverage: China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū), Nyingchi City (林芝市, Línzhī Shì), Cháyù County (察隅县)
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