Studio pack
Huáng Méi Guī Xiǎo Zhǒng
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Huáng Méi Guī Xiǎo Zhǒng黄玫瑰小种
huáng méigui xiǎo zhǒng
- Origin
- China, Fújiàn Province (福建省, fújiàn shěng), Wǔyí Mountains region (武夷...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · HUANG-MEIGUI-XIAO-ZHONG-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建省, fújiàn shěng), Wǔyí Mountains region (武夷山, wǔyí shān)
- Tea type
- Gaiwan
- SKU
- HUANG-MEIGUI-XIAO-ZHONG-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
- Process
- 3～4g / 200～250ml。
- Tea amount
- 3–4 g / 200–250 ml ཆུ 90°C, སྦོས་ཡུན 3–5 སྐར་མ། ཡང་བསྐོལ་ཐེངས་ 1–2 བྱེད་ཆོག
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice for revealing floral aroma. Also suitable are Yixing clay teapots (designated for red teas) and glass teapots (for visua...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
Origin
- Tea type
- Red
- Soil
- Red and yellow podzols, often on volcanic rock foundation (Danxia landform — 丹霞地貌), rich in minerals — iron, manganese, zinc. Well-drained, with acidic reaction (pH 4.5–5.5).
Taste
- Dry Leaf Appearance
- Longitudinally twisted leaves of dark brown, almost black color, with golden or reddish buds. Medium leaf size, tight twist, whole leaf. Surface with light oily sheen.
- Liquor Aroma
- Intense, sweet, floral, significantly richer than dry leaf aroma. Rose dominates, complemented by honey and fruity nuances. With each infusion, new facets emerge — from tropical...
- Liquor Color
- Bright, clear, from golden-orange to copper-red. Clarity and transparency of liquor is an indicator of high processing quality.
- Spent Leaves
- Elastic, uniform leaves of copper-brown color, well-preserved in shape. Leaves are resilient, do not tear when stretched — a sign of quality raw material and correct oxidation.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 3
Details
- Picking
- Spring (late March — April), the period of maximum accumulation of aromatic substances. Harvest standard: one bud and two-three upper leaves (一芽二三叶, yī yá èr sān y...
- Raw Material
- Tender, young leaves and buds, harvested in ecologically clean mountainous areas of Wuyi. Raw material quality is the decisive factor: it determines the expression of the charac...
- Name Breakdown
- — «ቢጫ ሮዝ»። የሻይ ቁጥቋጦ አዝርዕት ስም ሲሆን፣ ውሱን የሆነውን የሮዝ አበባ መዓዛውን ያመለክታል። 黄 (huáng) — «ቢጫ» (የለስላሳ ቅጠሎቹን ቢጫማ ቀለም ያንጸባርቃል)፤ 玫瑰 (méigui) — «ሮዝ» (ዋነኛ...
- Alkaloids
- Caffeine (2–3%), theobromine, theophylline.
- Amino Acids
- L-theanine and other free amino acids. High-altitude origin and shading of Wuyi tea gardens contribute to increased theanine content, ensuring taste softness.
- Minerals
- Potassium, manganese, fluorine, iron. Mineral composition reflects the specificity of Wuyi soils of volcanic origin.
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Region coverage: China, Fújiàn Province (福建省, fújiàn shěng), Wǔyí Mountains region (武夷山, wǔyí shān)
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