Studio pack
Guǎngdōng Dāncóng Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Guǎngdōng Dāncóng Hóng Chá广东单丛红茶
Guǎngdōng dāncóng hóngchá
- Origin
- China, Guǎngdōng Province (广东省, Guǎngdōng Shěng)
- Tea type
- Guangdong Oolong
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · GUANGDONG-DANCONG-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Guǎngdōng Province (广东省, Guǎngdōng Shěng)
- Tea type
- Gaiwan
- SKU
- GUANGDONG-DANCONG-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
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice, allowing aroma evaluation and extraction control. Also suitable are Yixing clay teapots designated for red teas, or thi...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Red
- Climate
- Southern subtropical, transitional to mid-subtropical. Average annual temperature around +20°C. Precipitation — around 2000 mm per year. Warm and humid, without pronounced ...
- Soil
- Red and yellow-red lateritic soils, acidic (pH 4.5–5.5), deep and fertile.
Taste
- Dry Leaf Appearance
- Large, long, longitudinally twisted leaves of dark brown or black color with reddish tinge. Depending on cultivar and processing, golden or copper buds may be present. Leaf is w...
- Dry Leaf Aroma
- Intense, complex, sweet. Notes of honey, flowers (orchid, rose), ripe fruits (lychee, peach, longan), baked goods. Subtle "oolong nuances" may remain — light spiciness...
- Liquor Aroma
- Bright, enveloping, sweet, with pronounced floral-fruity and honey dominants. Unfolds richer than dry leaf aroma — with each steeping new notes appear.
- Liquor Color
- Bright, clear, transparent. Varies from golden-orange to deep red-ruby or cognac — depending on degree of oxidation and cultivar.
- Spent Leaves
- Whole, large, elastic leaves of uniform reddish-brown color with well-defined vein structure. Leaves do not tear with light stretching.
- Sensory Source Descriptor Be Intensity
- 2
Details
- Cultivar
- *Camellia sinensis* var. *sinensis* (for traditional Dancong) and hybrids with var. *assamica* (for Ying Hong No. 9).
- Name Breakdown
- — «የምስራቅ ሰፊነት»፣ በደቡባዊ ቻይና የምትገኝ ግዛት ስም።
- Alkaloids
- Caffeine (2–4%), theobromine, theophylline. Caffeine content is somewhat higher than in green teas, due to large-leaf raw material.
- Amino Acids
- L-theanine and other free amino acids (1.7–2.4% in fresh Ying Hong No. 9 leaf), responsible for taste softness and effect of calm concentration.
- Minerals
- Potassium, manganese, fluorine, zinc. Water extract (水浸出物) of Ying Hong No. 9 reaches 40–42% — indicator testifying to exceptional taste richness.
- Vitamins
- B group (B₁, B₂, B₃), C, PP (rutin).
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