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Đại Ngộ Hoàng Trà

Name: Đại Ngộ Hoàng Trà
SKU: DAWU-HUANGCHA-CN

大悟黄茶

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Tea passport

Loại trà: Yellow Tea

SKU · DAWU-HUANGCHA-CN

So sánh trà

Cách pha trà

01 / Sensations

Hồ sơ hương vị

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.

Cách pha

Pha kiểu phương Tây

Nhiệt độ nước: 85 - 90 °C
Lượng trà: 3–4 g trên 150 ml.
Teaware: A gaiwan or a porcelain teapot.

Hương vị

Hồ sơ hương vị

Dry Leaf Appearance: No descriptions found in the sources consulted.
Dry Leaf Aroma: No descriptions found in the sources consulted.
Liquor Aroma: *Hubei Ribao* (2025) writes of a “long honey aroma” (蜜香悠长) without specifying whether of the dry leaf or of the liquor; the producer writes of a charcoal, toasty note.
Liquor Color: There are no descriptions of this particular tea; the producer, speaking of yellow tea in general, names “yellow color, yellow liquor, yellow spent leaves” (色黄、汤黄、叶底黄).
Spent Leaves: There are no descriptions of this particular tea.
Taste: Central Radio: “yellow, mellow, sweetish, refreshing” (黄、醇、甘、爽). According to the producer, sealed yellowing removes the bitterness and astringency of summer and autumn leaf.

03 / Origin passport

Origin and production

Loại trà: Hoàng trà

Đặc tính của trà

Cultivar: Cultivars for the yellow tea are not named in the sources consulted. The leaf is taken from the existing gardens of the county; in 2024 a separate yellow tea base was being laid out next to the workshop.
Picking: The main raw material is summer and autumn leaf. According to Central Radio, leaf is carried to the factory from April, and in October, in good weather, picking is still going on.
Pluck Standard: Publications speak of tender leaf (嫩叶), while the county tea industry center speaks of “coarse twigs and large leaves” (粗枝大叶) that no one used to pick. An exact standard was not found in the sources consulted.
Raw Material: The leaf is bought and processed separately by type and quality (分类收购后按照种类、品质加工处理).

04 / Tea care

Keep it fresh

Storage: StorageClass practice. In a dry, cool place, in tight opaque packaging, away from odors and moisture. Best drunk within a year.

Chi tiết

Cultural Significance: For the county, yellow tea is a way to “pick tea in three seasons and earn in four” (三季采茶、四季增收). According to *Hubei Ribao* (2025), spring leaf goes into expensive green tea, summer and autumn leaf into everyday yellow tea (口粮黄茶).
Name Breakdown: “*Dàwù*” (大悟) is the name of the county; “*huángchá*” (黄茶) means “yellow tea”, after the class. The company sells the tea under the brand “双福山黄茶” (*Shuāngfúshān huángchá*); “大悟黄茶” is the general county name.
Chemistry: Chemical CompositionPhysico-chemical data on *Dàwù huángchá* were not found in the sources consulted.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.