Studio pack
Xiāngcǎo Lán Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Xiāngcǎo Lán Hóng Chá香草兰红茶
xiāngcǎo lán hóngchá
- Origin
- China, Hǎinán Province (海南省, Hǎinán Shěng)
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · XIANGCAO-LAN-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Hǎinán Province (海南省, Hǎinán Shěng)
- Tea type
- Gaiwan
- SKU
- XIANGCAO-LAN-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
- Process
- 1. 끓인 물로 다구를 데우고 물을 버립니다.
- Tea amount
- 4–5 g per 100–120 ml (gongfu method); 2–3 g per 200–250 ml (cup or teapot).
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Red lateritic soils (砖红壤, zhuānhóngrǎng), acidic (pH 5.0–6.5), well-drained, with high organic matter content. Volcanic soils in several areas (including Haikou area) are e...
Taste
- Dry Leaf Appearance
- Fine or medium twist; dark brown colour with natural lustre. In higher grades, golden tips are noticeable. Externally — typical good-quality red tea (black tea).
- Dry Leaf Aroma
- Bright, unusual profile: pure, sweet vanilla in the foreground, behind which creamy-caramel tones and light chocolate notes can be detected. Base notes of red tea (black tea) (m...
- Liquor Aroma
- Multi-layered and persistent: warm, sweet vanilla, milk chocolate, caramel, cream. As it cools, fruity and floral notes of the tea base emerge. Aroma persists through three or m...
- Liquor Color
- Ярко-красный, прозрачный и блестящий. У крепкого настоя — рубиновый с янтарным отливом.
- Spent Leaves
- Red-copper, elastic. In high grades — leaves more whole and even.
- Sensory Source Descriptor Be Intensity
- 3
Details
- Alkaloids
- Caffeine (from tea base) — tonic effect; theobromine and theophylline — in trace amounts.
- Amino Acids
- L-theanine (from tea) + 17 essential amino acids from vanilla extract (according to chemical analysis data of *Vanilla planifolia* pods).
- Essential Oils
- Combination of tea terpenoids (linalool, geraniol) and vanilla aromatic components, creating an unusual "hybrid" bouquet.
- Minerals
- Potassium, magnesium, calcium, manganese, zinc.
- Polyphenols
- Theaflavins and thearubigins, formed during full oxidation of large-leaf raw material. Form body, colour and antioxidant potential of the liquor.
- Vitamins
- Vitamin C, vitamins B1, B2, vitamin E (from tea base).
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