Jiǔqū Hóng Méi九曲红梅
jiǔqū hóng méi
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng shěng), Hángzhōu City (杭州市, H...
- Tea type
- Zhejiang
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
Provenance and specifications
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng shěng), Hángzhōu City (杭州市, Hángzhōu shì), West Lake District (西湖区, Xīhú qū), Shuāngpǔ Town (双浦镇, Shuāngpǔ zhèn)
- Tea type
- Zhejiang
- SKU
- JIUQU-HONG-MEI-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
- 4–5 g per 100–120 ml (gongfu method); 2–3 g per 200–250 ml (cup steeping or European method).
- 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
- Soil
- Sandy acidic soils (沙质土壤, pH 4.5–5.5), fertile, well-drained. The surrounding mountains are covered with dense forest, which protects the tea gardens from winds and provides dif...
Taste
- Liquor Color
- Bright red, sparkling, transparent and clear, with a characteristic golden rim around the cup's edge (金圈, jīnquān) — a sign of high theaflavin content and quality indicator.
- Spent Leaves
- Red-bright, evenly colored, leaves tender, whole, opening in the form of small "flowers" (红艳成朵). In the finest grades — soft, elastic, with noticeable luster.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor H Intensity
- 2
- Sensory Source Descriptor L Intensity
- 3
Details
- Pluck Standard
- One bud and two leaves in the initial opening stage (一芽二叶初展, yī yá èr yè chū zhǎn). The leaf should be neither excessively tender nor coarse — precisely this degr...
- Raw Material
- Whole, clean leaf without damage and coarse stems. Minimal delay is permitted between harvest and the start of processing. For the finest batches, shoots from old tea trees over...
- Alkaloids
- Caffeine (咖啡碱) — 2–4% of dry mass, providing tonic effect. Theobromine and theophylline are present in smaller quantities, complementing the mild stimulating action.
- Minerals
- Potassium, magnesium, calcium, manganese, zinc, fluorine, selenium.
- Vitamins
- Vitamins C (partially destroyed during fermentation), B₁, B₂, P (rutin), PP (nicotinic acid).
- Early harvest months
- 3, 4
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Region coverage: China, Zhèjiāng Province (浙江省, Zhèjiāng shěng), Hángzhōu City (杭州市, Hángzhōu shì), West Lake District (西湖区, Xīhú qū), Shuāngpǔ Town (双浦镇, Shuāngpǔ zhèn)
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