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Xinhua Hongcha

新化红茶

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Tea passport

Tipo de chá
Red Tea

SKU · XINHUA-HONGCHA-CN

SKU · XINHUA-HONGCHA-CN
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Como 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

Ainda não há notas de degustação para este chá.

Numeric scores have not been added yet

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

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02 / Practice

Brewing

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

Preparo

Preparo ocidental

Temperatura da água
90 - 95 °C
Quantidade de chá
3–5 g por 150 ml.
Teaware
A white porcelain gaiwan or teapot — the color of the liquor is visible in it.

Sabor

Perfil de sabor

Dry Leaf Appearance
Black, oily, firm (乌油紧实).
Dry Leaf Aroma
No descriptions in the sources consulted.
Liquor Aroma
Honeyed and long-lasting (蜜香悠长).
Liquor Color
Orange-yellow, clear and bright (橙黄透亮). For a red tea this is a light tone; the more common description of the class is red or red-orange.
Spent Leaves
No descriptions in the sources consulted.
Taste
Sweet, fresh, mellow and brisk (甘鲜醇爽).

03 / Origin passport

Origin and production

Tipo de chá
Red
Climate
No exact data in the sources consulted; descriptions speak of high-mountain clouds and mists (高山云雾).
Soil
According to descriptions — rich in organic matter; the exact type is not found in the sources consulted.

Características do chá

Características do chá

Cultivar
Not named in the sources consulted.
Picking
Timing is not given in the sources consulted.
Pluck Standard
No data in the sources consulted.
Raw Material
Origin from Xinhua County.

04 / Tea care

Keep it fresh

Storage
StorageClass practice. In tight packaging, in a dry, cool, dark place, without foreign odors. A refrigerator is not needed.

Detalhes

Detalhes

Cultural Significance
For the county, red tea is the main argument in the dispute over the origin of Hunan red and part of the image of the Meishan (梅山) mountain country.
Chemistry
Chemical CompositionPhysicochemical data are not found in the sources consulted. The material of the department of culture and tourism mentions theaflavins but gives no figures.
Health
Health PropertiesThere are no verified data on the effects of this particular tea.

Xinhua Hongcha

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