Studio pack
Anshun Pubu Lücha
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Anshun Pubu Lücha安顺瀑布绿茶
Ānshùn Pùbù Lǜchá
- Origin
- China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Ānshùn City (安顺市, Ānshù...
- Tea type
- Green Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 100 °C
SKU · ANSHUN-PU-BU-LUCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Ānshùn City (安顺市, Ānshùn Shì)
- Tea type
- Gaiwan
- SKU
- ANSHUN-PU-BU-LUCHA-CN
Brewing recipes
- Gongfu: 100°C, 7 g / 100 ml, 10s, 12 steeps
- Western: 100°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 3–5 g per 150–200 ml (glass cup or gaiwan).
- Teaware
- Glass cup (for observing leaf unfolding) or porcelain gaiwan. For Cuiya and Cuilong, a glass cup is especially good — flat tea particles effectively "dance" in water.
- Water temperature
- 85 °C
- Gongfu water temperature
- 100 °C
- Tea amount
- 7 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Weakly acidic yellow soils (黄壤, huáng rǎng), rich in organic matter and minerals — potassium, magnesium, zinc. Karst topography provides excellent drainage, preventing wate...
Taste
- Dry Leaf Appearance
- Depends on the line. Maofeng: tea particles tightly curled (条索紧细卷曲), with abundant silvery fuzz (茸毛显露), uniform. Cuiya: flat, smooth, with light hidden fuzz (隐毫), emerald green....
- Dry Leaf Aroma
- Clean, high, elegant (清香高雅) with delicate "young" note of fresh greenery (嫩香). Aroma persistent and long-lasting.
- Liquor Aroma
- High, stable, with dominance of clean freshness (清香持久). In premium grades — with subtle floral undertone and young chestnut note.
- Liquor Color
- Light yellow-green, bright, transparent, with "lively" shine.
- Spent Leaves
- Tender green, uniform (嫩绿匀齐). In Maofeng — shoots unfold whole, small and neat. In Cuiya and Cuilong — flat, even leaves.
- Sensory Source Descriptor Cz Intensity
- 2
Details
- Cultivar
- Several varieties of *Camellia sinensis* var. *sinensis* are used for production:
- Picking
- Spring picking is most valuable. "Mingqiancha" (明前茶) — before Qingming (~April 5); "yuqiancha" (雨前茶) — before Guyu (~April 20). Thanks to Guizhou's relat...
- Pluck Standard
- — “ལོ་མ་ཕྲ་མོའི་ཧམ་རོ་ཅན་གྱི་ཇ” དེ་ནི་ཀུའེ་ཀྲོའུ་ཞིང་ཆེན་གྱི་སྔོན་གྱི་ས་གནས་ཀྱི་མང་ཚོགས་རིགས་ཤིག་ཡིན། ལོ་མ་མཐུག་ལ་ སྤུ་ལེགས་པོ་ཡོད།
- Raw Material
- Size uniformity, integrity, absence of coarse leaves and stems. Freshly picked raw material must be delivered to production and processed the same day.
- Alkaloids
- Caffeine (moderate level), theobromine, theophylline.
- Essential Oils
- Responsible for persistent floral-green aroma. Significant diurnal temperature variations at 1300 m elevation promote intensive synthesis of volatile aromatic compounds.
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Region coverage: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Ānshùn City (安顺市, Ānshùn Shì)
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