Studio pack
Chóngqìng Tuò Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Chóngqìng Tuò Chá重庆沱茶
Zhòngqìng tuóchá
- Origin
- China, Chóngqìng Municipality (重庆, Chóngqìng)
- Tea type
- Dark Tea
- Water temperature
- 95 °C
- Gongfu water temperature
- 100 °C
SKU · ZHONGQING-TUOCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Chóngqìng Municipality (重庆, Chóngqìng)
- Tea type
- Gaiwan
- SKU
- ZHONGQING-TUOCHA-CN
Brewing recipes
- Gongfu: 100°C, 6 g / 100 ml, 10s, 10 steeps
- Western: 100°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 (gongfu/flash steeps); 2–3 g per 250 ml (steeping); 5–7 g per 600 ml (boiling).
- Teaware
- Yíxīng clay teapot (宜兴紫砂壶) — optimal for revealing the depth of compressed tea; gaiwan (盖碗); for boiling — glass or ceramic teapot.
- Water temperature
- 95 °C
- Gongfu water temperature
- 100 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Dark
- Alt Names
- Shānchéng Tuó Chá (山城沱茶, Shānchéng Tuóchá — "Mountain City Tuo Cha," after Chongqing's nickname); Éméi Brand Tuó Ch...
- Soil
- Red-yellow acidic soils (红黄壤, hónghuáng rǎng), pH 4.5–6.0. Typical for the subtropical southwest, well-suited for tea bushes.
Taste
- Dry Leaf Aroma
- Clean, with notes of dry wood, nuts and light spiciness. In aged — pronounced "chenxiang" (陈香).
- Liquor Aroma
- Rich, "fuyu" (馥郁, fùyù — "luxuriantly aromatic"), with dominance of aged aroma. Notes of chestnut, dried fruits, tree bark. In young tea — more &qu...
- Liquor Color
- Clear, amber-yellow (澄黄明亮, chénghuáng míngliàng). With aging — deepens to amber-red.
- Spent Leaves
- Relatively tender and uniform (较嫩匀, jiào nèn yún), dark olive, unfolds well with successive infusions.
- Taste
- 醇厚 (chunhou, 醇厚 — "mellow and rich"), harmoniously sweet (甘和, gānhé). Moderate astringency, quickly transitioning to returning sweetness. Medium-full body. Excell...
- Sensory Source Descriptor Dt Intensity
- 4
Details
- Picking
- Predominantly spring and early summer. For tuo cha, both tender and more mature raw material is acceptable — depending on the line (Special — 特级, Standard — 重庆沱茶, Mass — 山城沱茶).
- Pluck Standard
- Medium-upper level: from 1 bud + 2 leaves to 1 bud + 3–4 leaves. Raw material undergoes triple classification by drying type: shaiqing (晒青, sun-dried), hongqing (烘青, oven-dried)...
- Raw Material
- Medium and high-quality tea raw material is selected. Cleanliness is important — without foreign odors, without coarse stems.
- Alkaloids
- Caffeine (咖啡碱) — moderate level; theobromine (可可碱) — in trace amounts.
- Amino Acids
- L-theanine and complex of free amino acids — standard level for blended compressed tea. Contribute to softness and "sweetness" of taste.
- Minerals
- Potassium, magnesium, fluorine, zinc, manganese — determined by soil composition of raw material zones.
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