Studio pack
Nánchuān Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Nánchuān Hóng Chá南川红茶
Nánchuān hóngchá
- Origin
- China, Chóngqìng Municipality (重庆市, Chóngqìng Shì), Nánchuān District...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · NANCHUAN-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Chóngqìng Municipality (重庆市, Chóngqìng Shì), Nánchuān District (南川区, Nánchuān Qū)
- Tea type
- Gaiwan
- SKU
- NANCHUAN-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
- 4–6 g per 100–120 ml.
- Teaware
- Gàiwǎn (盖碗, gàiwǎn) of white porcelain — optimal for revealing floral bouquet. Yíxīng teapot (宜兴紫砂壶) — adds additional roundness to liquor. For European style — p...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Topography
- Typical karst landscape (喀斯特地貌). Jinfushan — northern extremity of the Daloushan ridge; maximum elevation — 2251 m.
Taste
- Dry Leaf Appearance
- Dense, tight twist; large-leaf conditions — wider and thicker than typical Fujian gongfu. Color — deep black with oily luster (乌润光亮). Golden tips (金毫, jīnháo) are well visi...
- Dry Leaf Aroma
- Warm, with distinct floral notes, light overtone of ripe fruits and barely perceptible mineral "stone" nuancing.
- Liquor Aroma
- Multi-layered: initial wave — floral (orchid, magnolia), middle — honey with transition to dried fruits (apricot, date), final — bread-caramel. Characteristic feature — aroma pe...
- Liquor Color
- Orange-red (橙红), bright and clear, with noticeable golden rim (金圈, jīnquān) on surface — sign of high theaflavin content.
- Spent Leaves
- Leaf opens elastically and evenly; large, well-preserved blade shapes of copper-brown to reddish-chestnut shade. Ancient tree material opens especially prominently, demonstratin...
- Sensory Source Descriptor Be Intensity
- 3
Details
- Picking
- Spring — main season: March–April. Due to high-mountain location, harvest begins later than in flatland areas of Sichuan. Summer harvest is also practiced but valued lower.
- Raw Material
- Whole, fresh leaf without mechanical damage. Ancient tree material does not require pesticide treatment: the Jinfushan ecosystem provides natural resistance to pests.
- Alkaloids
- Caffeine — moderate level (typically 2.5–3.5% for large-leaf material); theobromine and theophylline — in trace amounts.
- Amino Acids
- Especially high content — up to 4.3% (according to agrochemical studies of *C. nanchuanica*), significantly exceeding indicators of most red teas. L-theanine provides soft sweet...
- Early harvest months
- 3, 4
- Late harvest months
- 5, 6
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Region coverage: China, Chóngqìng Municipality (重庆市, Chóngqìng Shì), Nánchuān District (南川区, Nánchuān Qū)
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