Guìzhōu Māodòng Hóng Chá贵州猫洞红茶
Guìzhōu māodòng hóngchá
- Origin
- China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Zunyi Prefecture-level ...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Zunyi Prefecture-level City (遵义市, Zūnyì Shì), Fènggāng County (凤冈县, Fènggāng Xiàn), Māodòng district (猫洞, Māodòng)
- Tea type
- Gaiwan
- SKU
- GUIZHOU-MAODONG-HONGCHA-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Tea amount
- 4–5 grams per 150 ml water for the flash steeping method (gongfu tea ceremony); 3 grams per 200 ml for European method.
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn) is recommended for the purest aroma revelation. Yixing clay teapot or glass teapot are also suitable.
- 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
- Dense, neatly rolled small balls (granules) of dark brown, almost black color with copper or golden highlights from the buds. Granule size — 4–6 mm in diameter.
- Dry Leaf Aroma
- Complex and multi-layered. Citrus notes dominate (bergamot, pomelo), floral shades (jasmine, osmanthus), light spiciness (ginger, cinnamon) and nutty nuances (almond).
- Liquor Aroma
- Bright, fresh, citrus-floral, with developing caramel, fruity and honey notes. Sweet tones intensify upon cooling.
- Liquor Color
- Bright, clear, amber-golden. Significantly lighter than most red teas (black teas), reflecting the reduced degree of oxidation.
- Spent Leaves
- Evenly colored, soft and elastic leaves of copper-brown color, well preserving their shape. When granules fully unfold, whole buds and two leaves are clearly visible.
- Sensory Source Descriptor Be Intensity
- 3
Details
- Alkaloids
- Caffeine — moderate content, approximately 2–3% of dry mass. Theobromine and theophylline — in trace amounts.
- Amino Acids
- Elevated L-theanine content (up to 2–3% of dry mass), characteristic of high-altitude teas with slowed leaf growth. L-theanine gives the tea pronounced sweetness and contributes...
- Minerals
- Potassium, manganese, fluorine, as well as zinc and selenium — result of the unique mineral composition of Fenggang soils. Selenium content in finished tea usually comprises 0.2...
- Vitamins
- C (partially preserved due to gentle processing), B group (B1, B2, B6), PP (nicotinic acid).
- Early harvest months
- 3, 4
- Late harvest months
- 5, 6
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Region coverage: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Zunyi Prefecture-level City (遵义市, Zūnyì Shì), Fènggāng County (凤冈县, Fènggāng Xiàn), Māodòng district (猫洞, Māodòng)
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