Studio pack
Táiwān Yān Xiǎo Zhǒng Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Táiwān Yān Xiǎo Zhǒng Hóng Chá台湾烟小种红茶
Táiwān yān xiǎozhǒng hóngchá
- Origin
- Míngjiān Township (名間鄉, Míngjiān Xiāng), Nántóu County (南投縣, Nántóu X...
- Tea type
- Gaiwan
- Water temperature
- 95 °C
- Gongfu water temperature
- 93 °C
SKU · TAIWAN-YAN-XIAOZHONG-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- Míngjiān Township (名間鄉, Míngjiān Xiāng), Nántóu County (南投縣, Nántóu Xiàn), central Taiwan
- Tea type
- Gaiwan
- SKU
- TAIWAN-YAN-XIAOZHONG-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
- 5–7 g per 150–200 ml water (flash steeping method) or 3–4 g per 250–300 ml (European method).
- Water temperature
- 95 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Red
- Alt Names
- Tarry Lapsang Souchong (English), Formosa Lapsang (English), Taiwanese Lapsang Souchong (Russian), Lapsang Souchong Crocodile (trade name in some markets).
- Soil
- Alluvial soils along the Zhuóshuǐ River (濁水溪, Zhuóshuǐ Xī), enriched with minerals, including quartz particles carried from the Yùshān Mountain Range (玉山). Soil a...
Taste
- Dry Leaf Appearance
- Large, twisted leaves of dark brown or black color, sometimes in granule form. May have a slight oily sheen due to deposition of resin combustion products.
- Dry Leaf Aroma
- Powerful, dominating aroma of smoke, pine resin, tar, and smokiness. Associated with coniferous bonfire, smoked ham, smoking fireplace.
- Liquor Aroma
- Intense, multi-layered: based on smoky-resinous notes with hints of guaiacol (smoky-woody) and creosote. Upon development, unexpected sweet tones of dried longan, vanilla, and d...
- Liquor Color
- Rich dark red, ruby, or cognac-colored, with deep warmth.
- Spent Leaves
- Large, dense leaves of dark brown color. Unfold incompletely due to intensive processing.
- Sensory Source Descriptor Be Intensity
- 2
Details
- Picking
- Conducted primarily in summer, when polyphenol content in leaves is maximum, ensuring sufficient flavor density to withstand intensive smoking. Mechanized harvesting is permitted.
- Minerals
- Potassium, magnesium, calcium, phosphorus, iron. Mineral profile enriched by alluvial soils of the Mingjian region.
- Polyphenols
- High total content. Catechin oxidation products — theaflavins — are present in elevated concentration compared to classic Fujian Lapsang, ensuring brightness and liveliness of t...
- Vitamins
- B₁, B₂, PP — in moderate amounts.
- Early harvest months
- 3, 4
- Late harvest months
- 5, 6
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Region coverage: Míngjiān Township (名間鄉, Míngjiān Xiāng), Nántóu County (南投縣, Nántóu Xiàn), central Taiwan
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