Xìnyí Hé Luó Hóng Chá信宜合箩红茶
Xìnyí hé luó hóngchá
- Origin
- China, Guǎngdōng Province (广东省, Guǎngdōng Shěng), Maoming Prefecture-...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Guǎngdōng Province (广东省, Guǎngdōng Shěng), Maoming Prefecture-level City (茂名市, Màomíng Shì), Xinyi County-level City (信宜市, Xìnyí Shì), Jīndòng Town (金垌镇, Jīndòng Zhèn), Sānmài Dǐng Tea Garden (三唛顶茶园, Sānmài Dǐng cháyuán)
- Tea type
- Gaiwan
- SKU
- XINYI-HE-LUO-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
- 4–6 g per 100–120 ml of water.
- Teaware
- Gàiwǎn (盖碗, gàiwǎn) made of porcelain — optimal choice for revealing aromatic potential. Porcelain teapot or Yíxīng teapot (宜兴紫砂壶, Yíxīng zǐshā hú) is a...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Red-yellow lateritic soils (红壤 / 红黄壤, hóng rǎng / hóng huáng rǎng), weakly acidic (pH 4.5–5.5), with high organic content and good drainage. The mineral compositi...
Taste
- Dry Leaf Appearance
- Thin, tightly twisted stringy tea particles (条索紧细, tiáosuǒ jǐn xì), dark brown or black-chestnut color with abundant golden tips (金毫, jīn háo). Leaf is even, well...
- Dry Leaf Aroma
- Sweet, warm, with pronounced notes of dried fruits (apricot, raisins), honey and light floral undertone, characteristic of small-leaf high-aromatic cultivars.
- Liquor Color
- Red-amber, bright and clear (红琥珀色, hóng hǔpò sè), with pronounced golden "ring" around the edge of the cup.
- Spent Leaves
- Leaf unfolds evenly and elastically; color — from copper-brown to reddish-chestnut. Veins are flexible, leaf is whole, without tears.
- Sensory Source Descriptor Be Intensity
- 2
- Sensory Source Descriptor Ch Intensity
- 2
Details
- Picking
- Spring — early summer (March–May); in high-mountain zones the season may shift to April–June. For the red tea (black tea) version, spring raw material with the highest amino aci...
- Pluck Standard
- Bud and one-two leaves (一芽一叶 — 一芽二叶, yī yá yī yè — yī yá èr yè). For premium batches — predominance of single buds (单芽, dān yá) and "bud + one...
- Raw Material
- Whole, undamaged leaf without mechanical injuries; clean, fresh raw material; minimal hardness of the central vein.
- Alkaloids
- Caffeine (咖啡碱, kāfēi jiǎn) — 4.1% in dry raw material, corresponding to medium and slightly elevated level for red teas (black teas). Theobromine and theophylline are also prese...
- Amino Acids
- Free amino acid content in raw material — 3.3%, including L-theanine (L-茶氨酸, L-chá ānjīsuān), which provides gentle sweetness and relaxing effect without sedation.
- Early harvest months
- 3, 4
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Region coverage: China, Guǎngdōng Province (广东省, Guǎngdōng Shěng), Maoming Prefecture-level City (茂名市, Màomíng Shì), Xinyi County-level City (信宜市, Xìnyí Shì), Jīndòng Town (金垌镇, Jīndòng Zhèn), Sānmài Dǐng Tea Garden (三唛顶茶园, Sānmài Dǐng cháyuán)
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