Yúnnán Wúliàng Hóng Chá云南无量红茶
Yúnnán wúliàng hóngchá
- Origin
- China, Yúnnán Province (云南省, Yúnnán Shěng), Pu'er City (普洱市, Pǔ'ěr Sh...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Yúnnán Province (云南省, Yúnnán Shěng), Pu'er City (普洱市, Pǔ'ěr Shì), Jǐngdōng Yī Autonomous County (景东彝族自治县, Jǐngdōng Yízú Zìzhìxiàn)
- Tea type
- Gaiwan
- SKU
- YUNNAN-WULIANG-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
- 5–7 g per 100–150 ml (gongfu cha method); 3–4 g per 200–300 ml (European style).
- Teaware
- Gàiwǎn (盖碗, gàiwǎn) — for maximum revelation of aroma nuances. Porcelain teapot — for soft, "rounded" profile. Yíxīng teapot (宜兴紫砂壶) — for enhancing &qu...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
Taste
- Dry Leaf Appearance
- Large, dense, tightly twisted strips of dark brown color with abundant golden tips (金毫, jīn háo). Leaf noticeably larger than eastern Chinese red teas — heritage of the Ass...
- Dry Leaf Aroma
- Rich and multi-layered. Dominated by notes of magnolia (玉兰花, yùlánhuā), roasted chestnut, and dark honey. In the background — light woody and nutty tones.
- Spent Leaves
- Large, elastic leaves of copper-red color. Whole buds unfold completely, demonstrating softness and tenderness of raw material.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor Dt Intensity
- 3
Details
- Picking
- Most valuable — spring picking (March — early April); summer and autumn tea are also picked. In high-altitude zones of Wuliang Mountains (above 1,800 m), the picking season begi...
- Pluck Standard
- Bud and two upper leaves (一芽二叶, yī yá èr yè) — standard for main batches. Premium lines — bud and one leaf (一芽一叶, yī yá yī yè) or pure bud picking (单芽, ...
- Alkaloids
- Caffeine — about 3.0–3.5% (elevated compared to small-leaf red teas). Theobromine and theophylline — in trace amounts.
- Amino Acids
- L-theanine — about 1.2–2.0 mg/g. Amino acid content lower than small-leaf "green" cultivars, but sufficient for forming sweet aftertaste and synergy with caffeine.
- Minerals
- Potassium, manganese, zinc, magnesium, iron, fluoride. Selenium-containing soils of Wuliang Mountains may determine presence of trace amounts of selenium in finished tea.
- Vitamins
- B-group vitamins (B₁, B₂), vitamin K, vitamin P (rutin). Vitamin C content in red tea reduced due to oxidation.
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Region coverage: China, Yúnnán Province (云南省, Yúnnán Shěng), Pu'er City (普洱市, Pǔ'ěr Shì), Jǐngdōng Yī Autonomous County (景东彝族自治县, Jǐngdōng Yízú Zìzhìxiàn)
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