Studio pack
Jiétān Hēi Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Jiétān Hēi Chá碣滩黑茶
Jiétān hēichá
- Origin
- China, Húnán Province (湖南, Húnán), Yuánlíng County (沅陵县, Yuánlíng Xià...
- Tea type
- Dark Tea
- Water temperature
- 95 °C
- Gongfu water temperature
- 100 °C
SKU · JIETAN-HEICHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Húnán Province (湖南, Húnán), Yuánlíng County (沅陵县, Yuánlíng Xiàn), Huáihuà Prefecture (怀化市, Huáihuà Shì)
- Tea type
- Gaiwan
- SKU
- JIETAN-HEICHA-CN
Brewing recipes
- Gongfu: 100°C, 6 g / 100 ml, 10s, 10 steeps
- Western: 100°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 4–6 g per 100–120 ml (gongfu); 2–3 g per 250 ml (steeping); 5–7 g per 600 ml (boiling).
- Teaware
- Gàiwǎn (盖碗, gàiwǎn) of porcelain or ceramic; Yíxīng clay teapot (宜兴紫砂壶, Yíxīng zǐshā hú) — porous clay accumulates hei cha aroma over time; for boiling ...
- Water temperature
- 95 °C
- Gongfu water temperature
- 100 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Dark
- Alt Names
- Jiétān Chá Hēi Chá (碣滩茶·黑茶) — as part of the general "Jietan Cha" brand (碣滩茶, Jiétān Chá).
Taste
- Dry Leaf Appearance
- Dark brown to black-brown leaf, tightly rolled. In pressed forms — even surface, without visible mold and foreign inclusions. Light shine from cellular juice is acceptable.
- Liquor Color
- Golden-amber to amber-red, transparent, with good brightness. With age, liquor darkens to chestnut.
- Spent Leaves
- Dark olive to brown, elastic, whole leaves unfold well. Uniformity of spent leaves indicates quality of raw material and correct technology.
- Sensory Source Descriptor Dt Intensity
- 1
- Sensory Source Descriptor L Intensity
- 1
- Sensory Source Descriptor Mn Intensity
- 2
Details
- Pluck Standard
- For hei cha, more mature leaf is acceptable: 1 bud + 2–4 leaves (一芽二至四叶, yī yá èr zhì sì yè). For premium series, more tender raw material is selected.
- Raw Material
- Leaves must be clean, without foreign odors, fresh and whole. High-altitude origin of raw material (海拔400–600 m and higher) ensures increased content of amino acids and aromatic...
- Alkaloids
- Caffeine (咖啡碱, kāfēi jiǎn) — about 4.46% in initial raw material. Theobromine (可可碱, kěkě jiǎn) and theophylline (茶碱, chájiǎn) are also present in trace amounts.
- Amino Acids
- In initial raw material — about 4.33%, including L-theanine (L-茶氨酸, L-cháānjīsuān). Part of amino acids is consumed in Maillard reactions during thermal treatment and ferme...
- Minerals
- Potassium, magnesium, fluorine, selenium, zinc — the last two elements are noted as characteristic of soils in this region.
- Vitamins
- B-group vitamins, vitamin C (partially destroyed during fermentation), vitamin E.
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Region coverage: China, Húnán Province (湖南, Húnán), Yuánlíng County (沅陵县, Yuánlíng Xiàn), Huáihuà Prefecture (怀化市, Huáihuà Shì)
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