Studio pack
Yinghong No. 1
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Yinghong No. 1英红1号
yīng hóng 1 hào
- Origin
- China, Guǎngdōng Province (广东省, Guǎngdōng Shěng), Qingyuan Prefecture...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · YING-HONG-1-HAO-CN
Tea dossier
Provenance and specifications
- Origin
- China, Guǎngdōng Province (广东省, Guǎngdōng Shěng), Qingyuan Prefecture-level City (清远市, Qīngyuǎn Shì), Yingde County-level City (英德市, Yīngdé Shì)
- Tea type
- Gaiwan
- SKU
- YING-HONG-1-HAO-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
- 3–5 g per 150 ml water (flash steeping method); 3–4 g per 250–300 ml (European method).
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn), Yíxīng clay teapot (宜兴紫砂壶, Yíxīng zǐshā hú) or glass/porcelain teapot. Gaiwan is preferable for aroma evaluation; Yixing ...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Fertile red soils (red lateritic soils) with weakly acidic reaction (pH 4.5–5.5), loose structure and high organic matter content predominate. Soils are rich in mineral elements...
Taste
- Dry Leaf Aroma
- Rich, sweetish, with pronounced notes of malt, dried fruits (prunes, apricots), honey. In the background — chocolate, spicy and delicate floral nuances. Aroma is high and penetr...
- Liquor Aroma
- Enveloping, warm, with dominating malty-honey tones and undertones of dried fruits, caramel, spices. Persistent — preserved even in cooled liquor.
- Liquor Color
- From amber-red to red-brown, rich, clear, with pronounced "golden ring" (金圈, jīn quān) around cup edges — a sign of high theaflavin content.
- Spent Leaves
- Leaves whole, elastic, uniform reddish-brown color with copper tint. Buds open completely, maintaining softness.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 3
Details
- Cultivar
- Yinghong No. 1 (英红1号, yīng hóng 1 hào) — clonal (vegetatively propagated) cultivar derived from the Assam variety (*Camellia sinensis* var. *assamica*) through individ...
- Pluck Standard
- For highest grades — one bud and one-two young leaves; for standard batches — one bud and two-three leaves; for broken red tea — more mature shoots.
- Raw Material
- Healthy, undamaged leaves without signs of disease. The cultivar is susceptible to mite attacks (螨类, mǎn lèi), requiring control during the growing season.
- Alkaloids
- Caffeine (caffeine-like substances) — about 4.1%, theobromine and theophylline in smaller quantities. Water extract constitutes ~38.2%.
- Amino Acids
- Total content — about 2.2%, including L-theanine, glutamic acid and others. L-theanine provides taste smoothness and calming effect, balancing caffeine's stimulating action.
- Minerals
- Potassium, manganese, magnesium, iron, fluorine, zinc, selenium, copper.
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Region coverage: China, Guǎngdōng Province (广东省, Guǎngdōng Shěng), Qingyuan Prefecture-level City (清远市, Qīngyuǎn Shì), Yingde County-level City (英德市, Yīngdé Shì)
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