Hóngbǎoshí Chá · new.thetea.app

Hóngbǎoshí Chá (红宝石茶, Hóngbǎoshí chá), literally “Red Ruby tea,” is a Guizhou red tea (black tea) of granular form from Fènggāng County (凤冈县, Fèng’gāng Xiàn), Zūnyì City (遵义市, Zūnyì Shì), Guìzhōu Province (贵州省, Guìzhōu Shěng). This tea is created from local raw material grown on zinc- and selenium-rich soils, and represents the “red” incarnation of the famous “Fenggang Xinxi Cha” brand (凤冈锌硒茶, Fèng’gāng Xīnxī Chá) — the first Chinese tea with geographical indication to enter the China-EU Agreement on Mutual Protection of Geographical Indications. The characteristic feature of Hongbaoshi is its unusual granular-rosette rolling (盘花颗粒状, pánhuā kēlìzhuàng), compact and heavy, distinguishing it from classic needle-shaped gongfu red teas (black teas).

1. Classification and Origin:

Type: Chinese red tea (black tea) (红茶, hóngchá), fully oxidized.
Category: Regional red tea (black tea) of Guizhou Province. Part of the “Fenggang Xinxi Cha” brand product line. Technologically occupies an intermediate position between classic gongfu red tea (black tea) and granulated teas (颗粒形, kēlìxíng).
Origin: China, Guìzhōu Province (贵州省), Zūnyì City (遵义市), Fènggāng County (凤冈县). Main tea-producing zones: Xiānrénlǐng Mountain (仙人岭, Xiānrénlǐng), Yělùgài Mountain (野鹿盖, Yělùgài), Cháshòushān Mountain (茶寿山, Cháshòushān), as well as Tiánbà Community (田坝社区, Tiánbà Shèqū) — the core of the “Tea Sea” (茶海之心, Cháhǎi Zhī Xīn), a national 4A-category tourist site.
Geographic coordinates: Approximately 27°55′ North latitude, 107°40′ East longitude (central part of Fenggang County). The county is located in the “golden tea belt” — between 27° and 30° North latitude.

2. History and Cultural Significance:

History: Tea cultivation in the territory of modern Fenggang County spans more than two millennia. In the “Chajing” (茶经, Chájīng, “The Classic of Tea”) by Lù Yǔ (陆羽, Lù Yǔ, 8th century), it is recorded: “Yizhou tea… is often found, and its taste is excellent” (夷州茶，往往得之，其味极佳). According to historical research, “Yizhou” (夷州) refers precisely to the territory of modern Fenggang, where during the Tang dynasty the eponymous prefecture was located. During the Qing dynasty, the geographical work “Guizhou Tongzhi” (贵州通志) noted: “At the city walls of Longquan springs forth a source… the water from the small spring outside the city is sweet and clear, and tea brewed with it is extraordinarily good.”

In 2003, a new stage began — the development of red tea (black tea) based on raw material from Fenggang’s zinc-selenium tea gardens. By 2006, the technology for producing granular red tea (black tea) was standardized, and the product received the name “Hongbaoshi” — “Red Ruby,” reflecting the color of the liquor and the visual analogy of dense granules with precious stones. In 2010, the “Fenggang Xinxi Cha” brand was included in China’s Geographical Indication protection system (地理标志产品保护). In 2013–2014, Hongbaoshi Cha won a series of gold awards at provincial and national tea exhibitions. An important milestone was the inclusion of “Fenggang Xinxi Cha” in the first package of the China-EU Agreement on Mutual Recognition and Protection of Geographical Indications (中欧地理标志协定, 2020), which opened a direct export path to the EU. Tea from Fenggang passed European pesticide residue testing and meets EU requirements.
Name: “Hong” (红, hóng) — red, “baoshi” (宝石, bǎoshí) — precious stone. “Hongbaoshi” (红宝石) — “ruby.” The name is inspired by the ruby color of the liquor and the precious roundness of the tea granules. “Cha” (茶, chá) — tea.
Cultural significance: Fenggang County is one of Guizhou’s largest tea-producing areas (50,000 hectares of tea gardens, second place in the province by area). Fenggang has been awarded the titles “National Key Tea-Producing County” (全国重点产茶县), “Top-10 Ecological Tea-Producing Counties of China” (中国十大生态产茶县), and “Homeland of Zinc- and Selenium-Rich Organic Tea” (富锌富硒有机茶之乡). Hongbaoshi Cha embodies the diversification strategy of “green” Fenggang into the “red” niche, demonstrating that the famous zinc-selenium raw material reveals itself not only in green teas but also in fermented teas.

3. Botanical Description and Raw Material:

Variety / Cultivar: Local population varieties (群体种, qúntǐzhǒng) Camellia sinensis var. sinensis, adapted to the mountainous conditions of northeastern Guizhou. Among the main ones are cultivars of the “Fenggang Lao Chashu” group (凤冈老茶树, “old tea trees of Fenggang”), as well as regionalized varieties recommended by the Guizhou Tea Institute. Medium-sized leaves with good pubescence and relatively high polyphenol content, ensuring fullness of flavor during complete oxidation.
Harvest: Spring (March–April) for premium batches; early summer harvest is permitted for standard grades.
Harvest standard: One bud + one–two leaves (一芽一二叶). For the highest grade (特级, tèjí) — one bud + one half-opened leaf. For mass batches — one bud + two-three leaves.
Raw material requirements: Uniform, whole leaves without damage and coarse stems; freshness is critical. Special requirement: raw material must originate from certified zinc-selenium tea gardens.

4. Terroir and Cultivation:

Fènggāng County is located on the southern slopes of the Dàlóu Mountains (大娄山, Dàlóu Shān) — part of the Yunnan-Guizhou Plateau. The terrain consists of rolling hills and low mountains with gentle contours, interspersed with narrow valleys. Tea gardens are typically “integrated” into the forest landscape according to the principle “forest within tea, tea within forest” (林中有茶、茶中有林, lín zhōng yǒu chá, chá zhōng yǒu lín), ensuring biodiversity and natural protection from pests.

Growing altitude: 800–1200 meters above sea level. The best gardens are above 900 m, in the zone of constant mists.
Climate: Subtropical monsoon humid. Average annual temperature — about 21°C (in the tea garden zone — 15–18°C). Abundant precipitation, high relative humidity. The Guizhou highlands are characterized by the formula “high altitude, low latitude, abundant clouds, no pollution” (高海拔、低纬度、多云雾、无污染), providing ideal conditions for the accumulation of aromatic compounds and amino acids.
Soils: Acidic yellow and yellow-brown mountain soils, pH 5.0–6.5. Key feature — natural enrichment with zinc (Zn) and selenium (Se). Zinc content in local tea is approximately twice the average for China, and selenium — 1.5 times higher. Zinc is considered the “flower of life and source of intelligence” (生命之花、智力之源), and selenium — the “element of longevity and anti-cancer element” (长寿元素、抗癌元素).
Ecology: Forest coverage in the core tea zone (Tianba) exceeds 90%. The use of pesticides and chemical fertilizers is categorically prohibited in zones certified for export to the EU. The county has repeatedly confirmed compliance with European pesticide residue control standards.

5. Production Technology:

Hongbaoshi Cha is produced according to the gongfu red tea (black tea) scheme with an additional granular shaping stage that gives the tea its characteristic “rosette” form. Main stages:

Plucking (采摘 — cǎizhāi): Hand-picking of one bud + one–two leaves. Leaves are delivered to the workshop in bamboo baskets, avoiding compression.
Withering (萎凋 — wěidiāo): Leaves are spread in thin layers on bamboo trays or in mechanical withering troughs. Duration — 8–16 hours depending on temperature and humidity. Goal — reducing leaf moisture to 58–62%, achieving soft elasticity.
Rolling (揉捻 — róuniǎn): Two-stage: initial rolling to break cell membranes (40–50 minutes, following the principle “no pressure → light → medium → light”), then special granule formation. It is at this stage that the tea acquires its characteristic “rosette” form (盘花颗粒状): withered and partially rolled leaves are rolled into dense, compact granules resembling pearls. This method is borrowed from the Guìzhōu tradition of producing granulated green teas (颗粒形绿茶) (for example, “Lü Baoshi” — “Green Emerald”).
Oxidation (发酵 — fājiào): Granules are placed in a fermentation room at 25–30°C and humidity above 90%. Duration — 3–5 hours. The granular form slows oxidation compared to needle-shaped rolling, allowing for more uniform oxidation. Control — by color (copper-red) and aroma (sweet, fruity-honey).
Drying (烘干/干燥 — hōnggān / gānzào): Two-stage: initial drying at 100–110°C (毛火) to stop oxidation, then final drying at 80–90°C (足火) to 5–6% moisture. The dense granular structure requires somewhat longer heating for uniform drying of the granule core.
Sorting (分级 — fēnjí): Grade separation by size and uniformity of granules, tip content. Highest grade (特级) — dense, uniform-sized granules with golden tip inclusions.

6. Organoleptic Characteristics:

Dry leaf appearance: “Rosette-form” granules (盘花颗粒状), dense, heavy, round, resembling small pearls or a scattering of small gems. Color — dark brown to black, with flashes of golden tips. Granule surface — matte or with light luster.
Dry leaf aroma: Restrained, sweet-honey with notes of roasted chestnut and dried fruits. When the vessel is heated, a deeper caramel tone is revealed.
Liquor aroma: Floral-honey and fruity, with notes of apricot, ripe plum, and light caramel. Thanks to the granular rolling, the aroma unfolds gradually — from infusion to infusion the tea “unfolds” like a flower.
Taste: Dense, rich yet rounded. Sweetness is pronounced and natural; mild astringency is present but delicately balanced. Pronounced returning sweetness (回甘, huígān). Long aftertaste with honey overtones and light mineral coolness. Texture — “oily,” enveloping.
Liquor color: Ruby-red (hence the name), clear, with pronounced brightness. Golden ring around the cup edge — indicator of high theaflavin content.
Spent leaves (wet leaves): Red-copper colored, elastic. Granules gradually open during brewing, revealing whole “bud + leaf” pairs. In highest grades — uniform leaves without coarse fragments.

7. Chemical Composition:

Polyphenols: Total content — 18–25%. During oxidation, catechins transform into theaflavins (茶黄素) and thearubigins (茶红素), providing the ruby color of the liquor, “velvet” texture, and antioxidant activity.
Amino acids: L-theanine — key amino acid supporting mildness and “sweet freshness” of taste. Free amino acid content — 2.5–4%. Guizhou teas generally distinguish themselves with elevated amino acid content thanks to high-mountain terroir.
Alkaloids: Caffeine — 2.5–4%. Theobromine and theophylline — in trace amounts.
Microelements (key feature):
- Zinc (Zn): Zinc content in tea from Fenggang is approximately twice the average for Chinese teas. Zinc is an essential microelement participating in the work of more than 300 enzymes, maintaining immunity, protein and DNA synthesis.
- Selenium (Se): Selenium content is 1.5 times above average. Selenium is a powerful antioxidant, part of glutathione peroxidase; associated with maintaining thyroid function and reducing the risk of several chronic diseases.
Vitamins: B-group vitamins (B₁, B₂, B₆), trace amounts of vitamin C (partially destroyed during oxidation), vitamin P (rutin).
Minerals: Potassium, manganese, fluorine, strontium (Sr) — additional microelement characteristic of regional soils.
Volatile aromatic compounds: Linalool, geraniol, phenylacetaldehyde, nerol — main components of floral-fruity aroma. Water extract content (水浸出物) exceeds national standards, ensuring “full-bodied” liquor.

8. Health Properties:

Enhanced spectrum antioxidant protection: Synergy of theaflavins and organic selenium provides powerful two-level antioxidant effect: polyphenols neutralize free radicals directly, while selenium supports the work of the body’s own antioxidant enzymes (glutathione peroxidase).
Immunomodulating action: Zinc is one of the key elements for immune system function; its elevated content in tea from Fenggang makes regular tea drinking a mild form of micronutrient support.
Cardiovascular system support: Theaflavins contribute to lipid profile normalization; potassium helps regulate blood pressure.
Cognitive functions and tonic effect: Zinc participates in neuroplasticity and hippocampus function; combined with caffeine and L-theanine in red tea (black tea) provides mild stimulation of cognitive functions.
Thyroid support: Selenium is necessary for thyroid hormone synthesis and protecting thyroid cells from oxidative stress.
Digestive support: Red tea (black tea) is traditionally considered a “warm” beverage; complete oxidation makes it gentle on the stomach and comfortable after meals.
Bone and tooth strengthening: Manganese, fluorine, and strontium support bone tissue mineral density.
Skin health: Antioxidant complex (selenium + theaflavins) and zinc contribute to maintaining healthy skin tone and slowing photoaging processes.

9. Brewing:

Water temperature: 90–95°C. Granular form permits slightly higher temperature than for needle-shaped delicate red teas (black teas).
Tea amount: 5–6 g per 100 ml (gongfu method) or 3–4 g per 200–250 ml (European method). Granules are dense and heavy — visually it may seem there is little tea, but by weight the dose is sufficient.
Teaware: Porcelain gàiwǎn (盖碗) 100–130 ml; porcelain or glass teapot. For dense batches with high tip content — Yíxīng clay (紫砂, zǐshā) will emphasize roundness and “oiliness” of taste.
Process:
1. Warm the teaware with boiling water, drain.
2. Add granules; close lid for 5 seconds — inhale the “awakening” aroma.
3. Rinse — recommended: pour 90°C water and drain after 3–5 seconds. Rinsing helps granules begin to open.
4. First infusion — 10–15 seconds (granules need more time to “unfold” than needle-shaped tea).
5. Subsequent infusions — reduce time to 5–8 seconds (granules are already opened), then gradually increase.
6. Guide — 8–12 infusions; granular form ensures stable extraction.

10. Storage:

Container: Airtight, opaque — tin can with tight lid, foil-lined bag, porcelain container.
Conditions: Protection from direct light, moisture, and foreign odors. Optimal temperature — 10–25°C.
Duration: Best organoleptic qualities — within 12–24 months. Dense granular structure slows oxidative processes, so Hongbaoshi maintains freshness slightly longer than needle-shaped red teas (black teas). Some dense batches pleasantly “mature” up to 2–3 years, acquiring deeper honey-dried fruit tones.

11. Market and Price Range:

Hongbaoshi Cha occupies the medium and medium-high price niche among Guizhou red teas (black teas). Cost is determined by grade (特级, 一级, etc.), season (spring leaf is more expensive), presence of certificates (GI, organic status, EU compliance), and producer reputation.

How to avoid counterfeits:

Buy from authorized enterprises having licenses to use the “Fenggang Xinxi Cha” trademark (凤冈锌硒茶). As of 2023, 121 enterprises are licensed.
Evaluate form: authentic Hongbaoshi consists of dense, uniform “rosette-type” granules, not loose or broken.
Check aroma: clean, honey-fruity, without chemical harshness or burnt smell.
Liquor should be ruby-red, clear, with golden ring; murky or dull liquor is cause for doubt.
Taste is a quality marker: sweetness, “oily” texture, long returning. Counterfeits are often characterized by coarse astringency and flat taste.

12. Interesting Facts:

Fenggang County is the birthplace of the fossil “Qianyuzhi” (黔羽枝, Qián Yǔzhī) — Earth’s oldest known terrestrial plant at 4.28 billion years old. Paleobotanists poetically call this discovery “the first voice of the tea tree in the depths of time” — a symbolic connection of Fenggang with Earth’s most ancient botanical history.
“Fenggang Xinxi Cha” is the first Chinese tea with geographical indication included in the China-EU Agreement on Mutual Protection of Geographical Indications (2020). This means the name “Fenggang Xinxi Cha” is protected in the EU on par with champagne, parmesan, and jamón.
The county name “Fenggang” (凤冈) means “phoenix hill” (凤鸣高冈, fèng míng gāo gāng — “phoenix sings on the high hill”), dating back to the county’s renaming in 1930.
In 2023, tea export volume from Fenggang reached 79.4 tons — more than half of all tea exports from Guizhou Province. The “Fenggang Xinxi Cha” brand is valued at 3.301 billion yuan (39th place in China’s regional tea brand rankings).
The formula “East has Longjing, West has Fenggang” (东有龙井·西有凤冈, dōng yǒu Lóngjǐng · xī yǒu Fèng’gāng) became the county’s official advertising slogan, reflecting the ambition to become western China’s equivalent of the famous Zhejiang green tea.

13. Comparison with Other Red Teas (Black Teas):

Zūnyì Hóng (遵义红, Zūnyì Hóng): The “major” red tea (black tea) brand of Guizhou Province, part of the “three greens plus one red” (三绿一红) — Guizhou tea’s calling card. Zunyi Hong typically has classic needle-shaped form and a more intense, “robust” profile. Hongbaoshi differs with granular form, milder taste, and emphasis on zinc-selenium mineral composition.
Diānhóng (滇红, Diānhóng): Yunnan red tea (black tea) from large-leaf Assam-like varieties. Dianhong is more “muscular,” with dense body and pronounced cocoa and dried fruit notes. Hongbaoshi is lighter in texture, with more pronounced florality, and distinguished by unique mineral profile (Zn, Se).
Lü Bǎoshí (绿宝石, Lǜ Bǎoshí, “Green Emerald”): Guìzhōu granular green tea developed by master Mou Yìngshū (牟应书). Both teas are “precious stones” from Guizhou and both have granular form, but Lü Baoshi is unoxidized green tea with more grassy, fresh profile. Hongbaoshi is its “red brother,” warmer and more honey-like.
Qǐ Mèn Hóng Chá (祁门红茶, Qímén Hóngchá): Famous Anhui “Qihong” with complex “Qimen aroma.” Both teas are aromatic gongfu red teas (black teas), but Qimen is produced from small-leaf Zhu Ye cultivar and has a more “chamber,” violet-orchid profile. Hongbaoshi is more fruity and “sunny,” with mineral undertones.
Zhènghé Gōngfū (政和工夫, Zhènghé Gōngfū): Fujian classic gongfu red tea (black tea). Profile closer to honey and dried fruits, with pronounced “body.” Hongbaoshi yields to it in density but wins in freshness and unique mineral composition.

In Conclusion:

Hongbaoshi Cha is a ruby in the necklace of Guizhou teas. Born on the ancient zinc-selenium soils of Fenggang, in the “golden belt” of tea latitudes, it carries within itself not only the familiar joys of red tea (black tea) — honey sweetness, velvety density, long returning — but also something rare: the mineral “signature” of terroir, in which each pearl-granule is saturated with zinc and selenium, elements of health and longevity.

This tea is for those who seek not only pleasure in the cup, but also functionality; who value unusual form that unfolds infusion by infusion; who want to touch one of modern China’s most ambitious tea projects — the transformation of high-mountain Guizhou terroir from a “green” province into a full player on the world’s red tea (black tea) map.