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Enciclopedia ceaiului

Hanzhong Hong

汉中红

Tea passport

Tip de ceai
Red Tea

SKU · HANZHONG-HONG-CN

SKU · HANZHONG-HONG-CN
Cum se prepară

01 / Sensations

Profil de gust

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.

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02 / Practice

Brewing

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

Preparare

Preparare occidentală

Temperatura apei
90 - 95 °C
Cantitatea de ceai
3 g la 150 ml.
Teaware
A white porcelain gaiwan or a porcelain teapot — the color of the liquor shows well in them.

Gust

Profil de gust

Dry Leaf Appearance
Data not found in the sources consulted.
Dry Leaf Aroma
Data not found in the sources consulted.
Liquor Aroma
Data not found in the sources consulted.
Liquor Color
Data not found in the sources consulted.
Spent Leaves
Data not found in the sources consulted.
Taste
Data not found in the sources consulted.

03 / Origin passport

Origin and production

Tip de ceai
Red
Geographical Indication Status
Da
Geographical Indication Standard
CNIPA 地理标志证明商标

Caracteristicile ceaiului

Caracteristicile ceaiului

Cultivar
For the “汉中红” mark, data not found in the sources consulted.

04 / Tea care

Keep it fresh

Storage
StorageClass practice. In a dry, dark place at room temperature, in tightly closed packaging, away from odors and moisture; a refrigerator is not needed.

Detalii

Detalii

Name Breakdown
“Hanzhong” (汉中) is the name of the prefecture-level city; “hong” (红) means “red”. Such short names ending in “红” are a common form for regional red teas of China: Lichuan Hong, Xinyang Hong.
Chemistry
Chemical CompositionData not found in the sources consulted.
Health
Health PropertiesThere are no verified data on the effects of this particular tea.

Hanzhong Hong

Product variant

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