Gǔzhàng Hóng Chá古丈红茶
Gǔzhàng hóngchá
- Origin
- China, Húnán Province (湖南, Húnán), Xiāngxī Tujia and Miáo Autonomous ...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Húnán Province (湖南, Húnán), Xiāngxī Tujia and Miáo Autonomous Prefecture (湘西土家族苗族自治州, Xiāngxī Tǔjiāzú Miáozú Zìzhìzhōu), Gǔzhàng County (古丈县, Gǔzhàng Xiàn)
- Tea type
- Gaiwan
- SKU
- GUZHANG-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 g per 100–120 ml (gongfu method); 3–4 g per 200 ml (steeping in cup/European-style teapot).
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice for revealing aromatics; Yíxīng clay teapot (宜兴紫砂壶) — for more rounded, "velvety" profile; 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
- Conditionally needle-like form; dense, uniform twist; color — dark chestnut with bronze sheen. In highest grades, abundance of golden downy tips (金毫, jīn háo), giving the l...
- Dry Leaf Aroma
- Clean, warm, with pronounced notes of honey, dried apricots and light shade of roasted barley. In batches from old trees — additional depth with nuances of cocoa.
- Liquor Color
- From golden-amber (in batches from buds) to rich red-amber; bright, clear, with noticeable golden rim (金圈) around the edge of the cup.
- Spent Leaves
- Leaf opens fully and elastically; color — from copper-brown to reddish-chestnut, uniform, without dark spots. Leaf elasticity indicates quality raw material and proper oxidation.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 2
Details
- Pluck Standard
- Depending on grade: individual buds (单芽, dān yá) for highest categories, bud and one leaf (一芽一叶, yī yá yī yè) for middle class, bud and two leaves (一芽二叶, yī y...
- Raw Material
- Whole, undamaged fresh leaf; preferably hand-picked; minimum interval between harvest and start of withering — no more than 4–6 hours.
- Alkaloids
- Caffeine — about 2.5–4.0% of dry mass (somewhat lower than large-leaf red teas (black teas) of dianhong type). Theobromine and theophylline are present in trace amounts.
- Amino Acids
- Free amino acid content — 3–5% of dry mass. L-theanine (L-茶氨酸) is the dominant amino acid and is responsible for softness, sweet aftertaste and synergistic effect with caffeine ...
- Minerals
- Potassium, magnesium, manganese, zinc, selenium (in trace amounts), phosphorus (elevated content due to phosphorus-containing soils of the region).
- Vitamins
- B-group vitamins (B₁, B₂, B₆), vitamin C (in insignificant amounts, most is destroyed during oxidation), vitamin PP (nicotinic acid).
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Region coverage: China, Húnán Province (湖南, Húnán), Xiāngxī Tujia and Miáo Autonomous Prefecture (湘西土家族苗族自治州, Xiāngxī Tǔjiāzú Miáozú Zìzhìzhōu), Gǔzhàng County (古丈县, Gǔzhàng Xiàn)
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