Studio pack
Yán Sōng Xiǎo Zhǒng Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Yán Sōng Xiǎo Zhǒng Hóng Chá岩松小种红茶
yán sōng xiǎo zhǒng hóngchá
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Nánpíng City (南平市, Nánpín...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · YAN-SONG-XIAO-ZHONG-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Nánpíng City (南平市, Nánpíng Shì), Wǔyí Mountains (武夷山, Wǔyí Shān)
- Tea type
- Gaiwan
- SKU
- YAN-SONG-XIAO-ZHONG-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
- 5–7 g per 150 ml water (gongfu method); 3–4 g per 200 ml (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
Taste
- Liquor Color
- From dark amber to rich red-brown. Liquor is transparent, clear, with deep, warm shade. In good lighting, it shimmers with shades of mahogany and old amber.
- Spent Leaves
- Whole, elastic leaves of dark brown, sometimes reddish-bronze color. Leaf opens evenly. Uniformity and integrity of leaf — indicator of quality processing.
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 1
Details
- Picking
- Spring — April–May. Harvest time is later than for Jin Jun Mei (buds only), and approximately coincides with the harvest period for Wuyi oolongs.
- Pluck Standard
- One–two or two–three upper leaves (一芽二葉 or 一芽三葉). Use of tips (buds) is less typical than for elite Jin Jun Mei, but may be present in more expensive versions. Hand-picked.
- Raw Material
- High. Only healthy, undamaged leaves from bushes growing in the Wuyi Mountains zone.
- Alkaloids
- Caffeine — about 3–4% of dry mass (40–65 mg per 200 ml cup). Theobromine and theophylline — in trace amounts.
- Amino Acids
- Content — about 2.5–3.5% of dry mass. L-theanine — main amino acid, contributing sweetness and softening astringency.
- Vitamins
- B₁, B₂, C (in limited quantity), E, K.
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Region coverage: China, Fújiàn Province (福建省, Fújiàn Shěng), Nánpíng City (南平市, Nánpíng Shì), Wǔyí Mountains (武夷山, Wǔyí Shān)
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