Studio pack
Yīngdé Hóngchá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Yīngdé Hóngchá英德红茶
Yīngdé hóngchá
- Origin
- China, Guǎngdōng Province (广东省, Guǎngdōng Shěng), Qīngyuǎn Prefecture...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · YINGDE-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Guǎngdōng Province (广东省, Guǎngdōng Shěng), Qīngyuǎn Prefecture (清远市, Qīngyuǎn Shì), Yingde County-level City (英德市, Yīngdé Shì)
- Tea type
- Gaiwan
- SKU
- YINGDE-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 g per 150 ml (gongfu method); 3 g per 200 ml (European teapot or cup).
- 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
- Red soils (红壤) and lateritic yellow soils (黄壤) with deep fertile layer, acidic reaction (pH 4.5–5.5), rich in organic matter, potassium and phosphorus. Karst soils are additiona...
Taste
- Liquor Aroma
- Intense, high, persistent. Sweet floral-fruity dominance: honey, rose, lychee, sweet potato. As the liquor cools, notes of baked bread, nutmeg and light spice unfold.
- Spent Leaves
- Buds and young leaves, even, elastic, red-copper color with good brightness (红亮, hóng liàng). Buds clearly distinguishable, large.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 1
Details
- Cultivar
- Several cultivars are used for producing Yingde Hongcha, but the absolute dominant is:
- Picking
- From March to November (long vegetation period — advantage of subtropical Guangdong). Spring harvest (March–April) — most valuable. Summer and autumn — less expensive, but const...
- Pluck Standard
- For highest grades — one bud and one-two young leaves (一芽一叶 / 一芽二叶). For standard grades — up to one bud and three-four leaves.
- Raw Material
- Shoots must be elastic, fresh, with abundant down on buds. Yinghong No. 9 is distinguished by large, thick buds with characteristic golden down.
- Name Breakdown
- — በሰሜን ጓንግዶንግ የሚገኝ ከተማ-ደረጃ አውራጃ፣ ትልቅ አስተዳደራዊ ማዕከል ስም። የቦታ ስሙ የመጣው ከሶንግ ዘመን ነው።
- Alkaloids
- Caffeine — 4.35% of fresh leaf dry mass (above average for red teas), determining pronounced tonic effect and strength. Theobromine and theophylline present in smaller quantities.
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Region coverage: China, Guǎngdōng Province (广东省, Guǎngdōng Shěng), Qīngyuǎn Prefecture (清远市, Qīngyuǎn Shì), Yingde County-level City (英德市, Yīngdé Shì)
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