Studio pack
Éméi Máo Fēng
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Éméi Máo Fēng峨眉毛峰
Éméi máo fēng
- Origin
- China, Sìchuān Province (四川省, Sìchuān shěng), Ya'an City (雅安市, Yǎ'ān ...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 80 °C
SKU · EMEI-MAO-FENG-CN
Tea dossier
Provenance and specifications
- Origin
- China, Sìchuān Province (四川省, Sìchuān shěng), Ya'an City (雅安市, Yǎ'ān shì), Yǔchéng District (雨城区, Yǔchéng qū), Fèngmíng Township (凤鸣乡, Fèngmíng xiāng), Guìhuā Village (桂花村, Guìhuā cūn)
- Tea type
- Gaiwan
- SKU
- EMEI-MAO-FENG-CN
Brewing recipes
- Gongfu: 80°C, 5 g / 100 ml, 10s, 3 steeps
- Western: 75°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 3 g per 150–180 ml (glass cup or porcelain cup); 5–7 g per 100–120 ml gaiwan.
- Teaware
- Glass cup or white porcelain cup (white background emphasizes delicate green color of liquor). Gàiwǎn (盖碗) for gongfu style.
- Water temperature
- 80 °C
- Gongfu water temperature
- 80 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Brown earth (棕壤, zōng rǎng) with deep, loose fertile horizon. pH 4.5–6.5—optimal acidity. Organic matter content—>1.0%. Territory is free from industrial pollution.
Taste
- Dry Leaf Aroma
- Clean, fresh (清香, qīngxiāng) with pronounced undertone of tender chestnut (嫩栗香, nèn lìxiāng)—characteristic note of spring harvest. Delicate floral overtones in the fi...
- Liquor Aroma
- Fresh, clean, with stable chestnut base. Aroma stably manifests throughout several infusions. When cooling—soft grassy-floral notes.
- Liquor Color
- Slightly greenish-yellow (微黄而碧绿, wēi huáng ér bìlǜ), transparent and bright. Delicate opalescence, characteristic of teas with high amino acid content.
- Spent Leaves
- Tender green, uniform (嫩绿匀整, nèn lǜ yún zhěng). Whole buds are distinctly visible—bright, glossy (全芽明亮, quán yá míngliàng). Leaf is elastic, retain...
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 3
Details
- Picking
- Early spring (早春, zǎochūn). Main period—end of March to early April, before the Qīngmíng festival (清明, Qīngmíng) and in the first days after it.
- Pluck Standard
- For premium grade (特级, tèjí)—single buds ≥90%, length ≤2 cm. For first grade (一级)—one bud with one beginning-to-unfurl leaf ≥80%. For second grade (二级)—one bud with tw...
- Alkaloids
- Caffeine content (咖啡碱)—30% higher than average green tea (according to producer data). This provides pronounced tonic effect. Theobromine and theophylline are present.
- Amino Acids
- Content in spring harvest—≥3.0%. L-theanine—dominant amino acid, forming fresh, umami-like taste and providing calming balance with caffeine.
- Minerals
- Fluorine (content provides caries-preventive effect—effectiveness of suppressing cariogenic bacteria is 1.3 times higher than ordinary green tea, according to producer data). Po...
- Polyphenols
- Content for first grade—≥28% of dry weight. Main catechins: EGCG, ECG, EC, EGC. Polyphenols are responsible for moderate astringency, antioxidant action and stimulation of fat m...
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Region coverage: China, Sìchuān Province (四川省, Sìchuān shěng), Ya'an City (雅安市, Yǎ'ān shì), Yǔchéng District (雨城区, Yǔchéng qū), Fèngmíng Township (凤鸣乡, Fèngmíng xiāng), Guìhuā Village (桂花村, Guìhuā cūn)
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