Mapaketi Tiyi wopangidwa Komwe amachokera

Mapaketi a malonda Jīnxiù Hóngchá

Mtundu wa tiyi wopangidwa Malangizo a kupanga tiyi

Zolemba za komwe amachokera Komwe tiyi amachokera

Buku la tiyi

Jīnxiù Hóngchá

Name: Jīnxiù Hóngchá
SKU: JINXIU-HONGCHA-CN

金秀红茶

Palibe mlingo panobe

Palibe ndemanga panobe · Lembani ndemanga

Tea passport

Mtundu wa tiyi: Red Tea

SKU · JINXIU-HONGCHA-CN

Fanizitsani tiyi

Momwe mungapangire tiyi

01 / Sensations

Zofotokoza za kukoma

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

Zofotokoza za kukoma za tiyi uyu sizikupezeka panopa.

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.

Kupanga tiyi

Kupanga tiyi mwa njira ya Kumadzulo

Kutentha kwa madzi: 90 - 95 °C
Kuchuluka kwa tiyi: 3 g pa 150 ml.
Teaware: Gaiwan or porcelain teapot.

Kukoma

Zofotokoza za kukoma

Dry Leaf Appearance: Strands or granules, even, black with a sheen (外形（条形、颗粒）匀整，色泽乌润).
Dry Leaf Aroma: No data in the sources consulted.
Liquor Aroma: Rich, with honey and floral notes (香气浓郁，突显蜜韵花香); the document does not specify whether of the dry leaf or of the liquor.
Liquor Color: Bright red, brilliant (汤色红艳明亮). The Guangxi market supervision administration (2024) calls it now red, now “golden yellow” (茶汤金黄清秀).
Spent Leaves: No data in the sources consulted.
Taste: Mellow and full, with a sweet aftertaste (滋味醇厚回甜).

03 / Origin passport

Origin and production

Mtundu wa tiyi: Red
Geographical Indication Status: Inde
Geographical Indication Standard: CNIPA 地理标志产品认定 №640
Climate: According to the catalog — mild, rainy, with high air humidity. Figures are not found in the sources consulted.
Soil: According to the document — slightly acidic, pH 4.5–6.5, deep, loose, well drained, rich in organic matter. The document does not name the soil type.

Makhalidwe a tiyi

Cultivar: According to the protection document — selected varieties suitable for red tea, and local populations of wild tea: Bainiu (白牛茶), Dongwen (东温茶), old trees of Liuxiang (六巷古茶). The document does not list named cultivars.

04 / Tea care

Keep it fresh

Storage: StorageClass practice. In a dry, dark place at room temperature, in tight packaging, away from odors.

Tsatanetsatane

Cultural Significance: Jinxiu is an autonomous county of the Yao people. According to a Xinhua publication (2025), the Yao in the Dayaoshan mountains have long gathered and made tea for everyday drinking.
Name Breakdown: “Jinxiu” (金秀) is the name of the county; “*hóngchá*” (红茶) means red tea.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.