Studio pack
Zǐjuān Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Zǐjuān Hóng Chá紫鹃红茶
Zǐjuān Hóngchá
- Origin
- China, Yúnnán Province (雲南省)
- Tea type
- Gaiwan
- Water temperature
- 85 °C
- Gongfu water temperature
- 93 °C
SKU · ZIJUAN-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Yúnnán Province (雲南省)
- Tea type
- Gaiwan
- SKU
- ZIJUAN-HONGCHA-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
- 4–5 g per 100–120 ml (gongfu); 2–3 g per 200–250 ml (steeping).
- Teaware
- Porcelain gaiwan (white porcelain reveals color nuances of liquor). Glass teaware — for visual enjoyment of the hue.
- Water temperature
- 85 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Alt Names
- Zǐjuān hóngchá (紫鵑紅茶); Ziyun hóng (紫雲紅, "Purple Cloud Red" — commercial name of some producers); Zǐjuān diānhóng (紫鵑滇紅).
Taste
- Dry Leaf Appearance
- Relatively large, tightly twisted tea particles, dark chestnut to almost black, with characteristic purple sheen. Light down. Overall appearance darker than standard dianhong.
- Dry Leaf Aroma
- Medium intensity, with notes of honey, forest berries (blueberry, blackberry), light "medicinal" note (中藥香) characteristic of Zijuan.
- Liquor Aroma
- Honey-like, with pronounced floral component and subtle "berry" nuancing. Less "loud" than classic dianhong — more introverted and deep.
- Spent Leaves
- Dark red leaves with characteristic purple undertone, soft, slightly tough (typical Zijuan feature noted in professional tastings).
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 1
Details
- Cultivar
- Zǐjuān (紫鵑, Zǐjuān) — *Camellia sinensis* var. *assamica*, mutant line developed through vegetative cloning from a spontaneous mutant of Yunnan large-leaf variety.
- Picking
- Spring (March–April) — most valuable harvest: maximum anthocyanin concentration, tenderness. Summer and autumn — standard batches.
- Pluck Standard
- One bud with one-two leaves for premium batches; one bud with two-three leaves — for standard ones.
- Raw Material
- Whole purple shoots without damage. Intensity of purple coloration — direct indicator of anthocyanin content.
- Amino Acids
- 2–3%. L-theanine provides softness and sweetness.
- Polyphenols
- 20–30% of dry weight. Catechins partially transformed into theaflavins and thearubigins. Catechin content decreases with increasing oxidation degree (in red tea — minimum compar...
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