Studio pack
Wū Niú Zǎo Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Zhejiang
Wū Niú Zǎo Hóng Chá乌牛早红茶
wū niú zǎo hóng chá
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng Shěng), Wēnzhōu City (温州市, Wē...
- Tea type
- Zhejiang
- Water temperature
- 85 °C
- Gongfu water temperature
- 93 °C
SKU · WU-NIU-ZAO-HONG-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng Shěng), Wēnzhōu City (温州市, Wēnzhōu Shì), Yongjiia County (永嘉县, Yǒngjiā Xiàn)
- Tea type
- Zhejiang
- SKU
- WU-NIU-ZAO-HONG-CHA-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
- Process
- በ 200 ሚሊ ሊትር 2–3 ግራም፣ የሙቀት መጠን 90°C፣ የማስቀመጫ ጊዜ — 2–3 ደቂቃዎች። ከልክ በላይ አያስቀምጡት — ዉ ኒው ዛው ሆንግ ቻ ከብዙ ቀይ ሻዮች በተሻለ ስህተቶችን ይቅር ቢልም፣ ረዥም ማውጣት አሁንም ቆፍሮ የሚይዙ ማስታወሻዎችን ሊያወጣ ይችላል።
- Tea amount
- 3–5 g per 150 ml water (gongfu method); 2–3 g per 200 ml (European method).
- Teaware
- Porcelain gàiwǎn (蓋碗) or glass teapot — for evaluating bright liquor color. Yíxīng teapot (紫砂壺) also suitable, adding roundness. Glass cup (玻璃杯, bōli bēi) — minimalist...
- Water temperature
- 85 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
Origin
- Tea type
- Red
- Soil
- Red and yellow-red lateritic soils, rich in organic matter and minerals. Well-drained, slightly acidic (pH 4.5–5.5), with sufficient phosphorus and potassium content.
Taste
- Dry Leaf Aroma
- Rich, clean, sweet. Honey, malt, dried fruit notes (dried apple, apricot) dominate. Light floral nuances and warm chocolate undertones are present. The aroma is very characteris...
- Liquor Aroma
- Bright, enveloping, multi-layered. Dominance — honey-malt complex with undertones of dried fruits, caramel, and flowers. Light fruity acidity may appear, enhancing freshness of ...
- Liquor Color
- Amber-red to red-brown, transparent, clean, with deep luster. Under good lighting demonstrates warm, "honey" shades.
- Spent Leaves
- Whole, elastic, evenly opened leaves of reddish-brown color with bronze undertone. Tips — golden-orange. Uniformity, tenderness, and leaf integrity are indicators of high proces...
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
Details
- Cultivar
- Wū Niú Zǎo (乌牛早, Wū Niú Zǎo), also known as Jiaming No. 1 (嘉茗1号, Jiāmíng Yī Hào). Belongs to *Camellia sinensis* var. *sinensis* — the small-leaf subspecies....
- Pluck Standard
- For red tea — bud and one–two upper leaves (一芽一二葉). For highest grades — only bud and one leaf. Hand-picking is mandatory. To produce 500 g of highest-grade tea requires about 2...
- Raw Material
- Exceptionally high. Only the youngest, most tender, undamaged shoots, harvested in dry weather. Early harvest ensures maximum amino acid concentration and minimum catechin conte...
- Alkaloids
- Caffeine — about 3.4% dry mass (according to data for green Wu Niu Zao), which is somewhat higher than average for green teas. Theobromine and theophylline — in smaller quantities.
- Essential Oils
- Rich complex of volatile aromatic compounds forming the characteristic honey-malt-fruity aroma. Early harvest and gentle processing preserve delicate floral components.
- Minerals
- Potassium, magnesium, manganese, fluorine, zinc, iron.
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Region coverage: China, Zhèjiāng Province (浙江省, Zhèjiāng Shěng), Wēnzhōu City (温州市, Wēnzhōu Shì), Yongjiia County (永嘉县, Yǒngjiā Xiàn)
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