Studio pack
Fànjìngshān Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Fànjìngshān Hóng Chá梵净山红茶
Fànjìngshān hóngchá
- Origin
- China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Tóngrén Prefecture (铜仁市...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · FANJINGSHAN-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Tóngrén Prefecture (铜仁市, Tóngrén Shì)
- Tea type
- Gaiwan
- SKU
- FANJINGSHAN-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
- ከፍተኛ የውኃ መሟሟት ይዘት (≥36%) ፋንጂንሻን ሑንግ ቻን በተደጋጋሚ ሲፈላ በጣም ጠንካራ ያደርገዋል — የተቀቀለው ውኃ በመጨረሻዎቹ ፈሳሾችም እንኳ ጥግብሩን ይጠብቃል።
- Tea amount
- 4–5 g per 100–120 ml (gongfu method); 2–3 g per 200–250 ml (European method).
- Teaware
- porcelain gaiwan (盖碗) 100–120 ml—optimal choice; glass teapot for visual enjoyment of liquor color; clay teapot for dense batches.
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
Origin
- Tea type
- Red
- Soil
- yellow, yellow-brown, and red soils (黄壤、黄棕壤、红壤), acidic (pH 4.5–6.5), with high organic matter content. Acidic zone soils comprise 74.2% of Tongren's territory.
Taste
- Dry Leaf Appearance
- thin, tightly twisted strands (条索细紧, tiáosuǒ xìjǐn); dark color with oily luster (乌润, wūrùn) and pronounced golden tips (显金豪, xiǎn jīnháo).
- Dry Leaf Aroma
- sweet (甜香, tiánxiāng) with distinct floral undertone (稍带花香, shāo dài huāxiāng); in highest grades—notes of honey and dried fruits.
- Liquor Aroma
- clean, persistent, sweet-floral; when cooling, tones of ripe fruits and light caramel emerge.
- Liquor Color
- bright red and clear (红亮, hóngliàng); in highest grades—with distinct golden ring.
- Spent Leaves
- tender, whole, with distinguishable buds; red-copper and evenly colored (细嫩显芽, xìnèn xiǎn yá).
- Sensory Source Descriptor Be Intensity
- 3
Details
- Picking
- spring harvest (March–April) yields the highest quality raw material; summer and autumn harvests are also practiced. The high-altitude climate delays the beginning of vegetation...
- Pluck Standard
- 1 bud + 1–2 leaves for highest grades; 1 bud + 2–3 leaves is acceptable for standard batches.
- Raw Material
- fresh, whole leaf without mechanical damage and coarse stems; immediate processing after harvest to prevent uncontrolled oxidation.
- Alkaloids
- caffeine ~2–4% of dry mass.
- Amino Acids
- 3.5–4.5%—unusually high indicator, due to combination of altitude, cloudiness, and low insolation. L-theanine dominates among free amino acids.
- Polyphenols
- 20–30% (by brand standard); during fermentation, significant portion transforms into theaflavins and thearubigins.
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Region coverage: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Tóngrén Prefecture (铜仁市, Tóngrén Shì)
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