Studio pack
Hóngbǎoshí Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Hóngbǎoshí Chá红宝石茶
Hóngbǎoshí chá
- Origin
- China, Guìzhōu Province (贵州省), Zūnyì City (遵义市), Fènggāng County (凤冈县)
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · HONGBAOSHI-CHA-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Before you enquire
Brewing and taste profile
Brewing
- Tea amount
- 5–6 g per 100 ml (gongfu method) or 3–4 g per 200–250 ml (European method). Granules are dense and heavy — visually it may seem there is little tea, but by weight the dose is su...
- Teaware
- Porcelain gàiwǎn (盖碗) 100–130 ml; porcelain or glass teapot. For dense batches with high tip content — Yíxīng clay (紫砂, zǐshā) will emphasize roundness and "oilin...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Taste
- Dry Leaf Aroma
- Restrained, sweet-honey with notes of roasted chestnut and dried fruits. When the vessel is heated, a deeper caramel tone is revealed.
- Liquor Aroma
- Floral-honey and fruity, with notes of apricot, ripe plum, and light caramel. Thanks to the granular rolling, the aroma unfolds gradually — from infusion to infusion the tea &qu...
- Liquor Color
- Ruby-red (hence the name), clear, with pronounced brightness. Golden ring around the cup edge — indicator of high theaflavin content.
- Spent Leaves
- Red-copper colored, elastic. Granules gradually open during brewing, revealing whole "bud + leaf" pairs. In highest grades — uniform leaves without coarse fragments.
- Sensory Source Descriptor Be Intensity
- 2
- Sensory Source Descriptor Ch Intensity
- 3
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Region coverage: China, Guìzhōu Province (贵州省), Zūnyì City (遵义市), Fènggāng County (凤冈县)
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