Presentación Té preparado Origen

Presentación del producto Gankeng Xiaozhong Hongcha

Color del té preparado Guía de preparación

Notas de origen Origen del té

Enciclopedia del té

Gankeng Xiaozhong Hongcha

Name: Gankeng Xiaozhong Hongcha
SKU: GANKENG-XIAOZHONG-HONGCHA-CN

干坑小种红茶

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Tea passport

Tipo de té: Té Rojo (Negro)

SKU · GANKENG-XIAOZHONG-HONGCHA-CN

Comparar tés

Cómo preparar

01 / Sensations

Perfil de sabor

From the first impression to the smallest tasting note.

Intensity, balance and flavor notes

TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.

Flavor descriptors

Tasting notes

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Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

02 / Practice

Brewing

Choose a method and start with the parameters published for this tea.

Preparación

Preparación occidental

Temperatura del agua: 90 - 95 °C
Process: Warm the teaware; first infusion — 10–20 seconds, each following one slightly longer; five or six infusions.
Cantidad de té: 3–5 g por 150 ml.
Teaware: A white porcelain gaiwan or a small teapot.

Sabor

Perfil de sabor

Dry Leaf Appearance: Black (茶叶呈黑色).
Dry Leaf Aroma: No descriptions in the sources consulted.
Liquor Aroma: Pine smoke — according to a summary of the standard, in the top grade it must be clearly perceptible; journalists add floral notes, resin, dried fruit and longan (松香、干果香、桂圆香) and “the rich breath of the mountain forest”.
Liquor Color: Orange-red (橙红).
Spent Leaves: No descriptions in the sources consulted.
Taste: Fresh, mellow and full (鲜醇饱满), sweet, with a taste of dried longan; a coolness remains in the mouth at the end.

03 / Origin passport

Origin and production

Tipo de té: Red
Geographical Indication Status: Sí
Geographical Indication Standard: CNIPA 地理标志证明商标 №19240580
Soil: Well-aerated soils on weathered rock; according to the newspaper — loose, moist, rich in organic matter.

Características del té

Cultivar: Seed-grown population bushes (群体种), propagated from seed and therefore very diverse. According to the Tongmu master, the varietal makeup in Gankeng and Tongmu is almost the same.
Picking: Once a year, in spring: the highlands are cold, and no second harvest is made. A photo caption in the feature article links the harvest to the Guyu season (谷雨, *gǔyǔ*), around April 20.

04 / Tea care

Keep it fresh

Условия хранения: Не указаны для этой партии.

Detalles

Chemistry: Chemical CompositionPhysicochemical data are not found in the sources consulted.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.