Studio pack
Táiwān Yúchí Assam Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Táiwān Yúchí Assam Hóng Chá台湾鱼池阿萨姆红茶
Táiwān Yúchí āsàmǔ hóngchá
- Origin
- Taiwan (臺灣), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Y...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 95 °C
SKU · TAIWAN-YUCHI-ASAMU-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- Taiwan (臺灣), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Yúchí Xiāng), vicinity of Sun Moon Lake
- Tea type
- Gaiwan
- SKU
- TAIWAN-YUCHI-ASAMU-HONGCHA-CN
Brewing recipes
- Gongfu: 95°C, 6 g / 100 ml, 10s, 4 steeps
- Western: 90°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 3–5 g per 150–200 ml for steeping; 5–7 g per 100–150 ml gaiwan or teapot for flash steeping method.
- Teaware
- Porcelain gàiwǎn (蓋碗, gàiwǎn) — emphasizes aroma purity; Yíxīng clay teapot (紫砂, zǐshā) — smooths taste and retains heat longer; glass teapot — for observing leaf...
- Water temperature
- 90 °C
- Gongfu water temperature
- 95 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Fertile red soils with acidic reaction (pH 4.5–5.5), rich in organic matter (over 3%). Soil composition provides good aeration and drainage.
Taste
- Dry Leaf Appearance
- Large, longitudinally twisted leaves of corkscrew shape. Color — dark brown, chocolate, with inclusions of golden and copper tips.
- Dry Leaf Aroma
- Intense, sweet, with pronounced notes of malt, caramel, dried fruits (dried apricots, raisins) and light floral undertones.
- Liquor Aroma
- Rich and warm. Malty-honey and caramel tones dominate, complemented by fruity nuances — sometimes grapefruit or citrus — and delicate floral accents.
- Liquor Color
- Bright, clear, from reddish-amber to rich ruby-burgundy with silky shine. When cooled, high-quality tea demonstrates characteristic "tea cream" (cream down) — cloudine...
- Spent Leaves
- Soft, elastic leaves of reddish-brown color, well-preserving shape. Whole buds and unfolded leaf plates are visible.
- Sensory Source Descriptor Be Intensity
- 2
Details
- Raw Material
- Only healthy, undamaged flushes picked in the optimal vegetation phase are used. Presence of golden tips (buds with down) is a sign of high quality.
- Alkaloids
- Caffeine — about 3.5% of dry mass, providing pronounced tonic effect. Theobromine and theophylline are also present in trace amounts.
- Amino Acids
- L-theanine is present, though its content is lower than in green teas due to oxidation during fermentation. Nevertheless, L-theanine contributes to taste softness and sweetness.
- Essential Oils
- Rich complex of volatile aromatic compounds — linalool, geraniol, nerol, β-ionone — forms characteristic caramel-malty aroma with fruity and floral nuances.
- Minerals
- Potassium, manganese, zinc, magnesium, fluorine.
- Vitamins
- B-group vitamins (B₁, B₂), vitamin C (in small amounts, partially destroyed during fermentation), vitamin P (rutin).
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Region coverage: Taiwan (臺灣), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Yúchí Xiāng), vicinity of Sun Moon Lake
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