Studio pack
Moto Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Moto Hóng Chá墨脱红茶
Mòtuō hóngchá
- Origin
- China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū); Nyingchi City...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · MOTUO-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū); Nyingchi City (林芝市, Línzhī Shì); Moto County (墨脱县, Mòtuō Xiàn)
- Tea type
- Gaiwan
- SKU
- MOTUO-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 water (gongfu method); 3–4 g per 200 ml (European method).
- Teaware
- Gàiwǎn (盖碗, gàiwǎn) of white porcelain — optimal choice for revealing aroma and visual assessment of liquor; porcelain or glass teapot; Yíxīng teapot (宜兴紫砂壶) is a...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
Taste
- Dry Leaf Appearance
- Thin, tightly twisted "strips" (紧细匀直, jǐnxì jūnzhí) dark brown to black in color with abundant golden downy buds (金毫, jīnháo). Leaf is even, without dus...
- Dry Leaf Aroma
- Rich, warm, with distinct notes of honey, dried apricots, chocolate and a light shade of mountain herbs. In high-tip batches, a subtle floral overtone is felt.
- Liquor Color
- Red-amber (红艳明亮, hóngyàn míngliàng), bright, transparent, with a golden rim at cup edges.
- Spent Leaves
- Листья раскрываются полностью и равномерно; цвет — медно-красный до красновато-каштанового; текстура мягкая и эластичная, что свидетельствует о высоком качестве сырья и корректн...
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
Details
- Minerals
- Potassium, magnesium, manganese, zinc, fluorine, selenium — composition is determined by the mineral profile of Moto's yellow soils and high organic content.
- Vitamins
- B-group vitamins (B₁, B₂), vitamin C (partially destroyed during fermentation but remains in trace amounts), vitamin E.
- Early harvest months
- 3, 4
- Late harvest months
- 5, 6
- Peak harvest months
- 4, 5
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Region coverage: China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū); Nyingchi City (林芝市, Línzhī Shì); Moto County (墨脱县, Mòtuō Xiàn)
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