Studio pack
Éméi Xuě Yá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Éméi Xuě Yá峨眉雪芽
Éméi xuě yá
- Origin
- China, Sìchuān Province (四川, Sìchuān), Lèshān City (乐山, Lèshān), Moun...
- Tea type
- Snow Bud Green Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
SKU · EMEI-XUE-YA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Sìchuān Province (四川, Sìchuān), Lèshān City (乐山, Lèshān), Mount Éméishān (峨眉山, Éméishān)
- Tea type
- Gaiwan
- SKU
- EMEI-XUE-YA-CN
Brewing recipes
- Gongfu: 75°C, 5 g / 100 ml, 10s, 3 steeps
- Western: 70°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 3–5 g per 150 ml (glass); 5–7 g per 100–120 ml gaiwan (gongfu).
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Green
- Topography
- Mount Emeishan is part of the transition from the Sichuan Basin to the Qinghai-Tibet Plateau. Steep slopes, deep gorges, terraced tea gardens amid primeval forest.
Taste
- Dry Leaf Appearance
- Flat, straight, smooth, pointed "needles" (扁平滑直尖). Color—from light to emerald green (翠绿). Highest grades are abundantly covered with white down (白毫). The shape of the...
- Dry Leaf Aroma
- Clean, fresh, high. Main notes—orchid (兰花, lánhuā) and honey (蜜香, mì xiāng), interwoven with a light floral background.
- Liquor Aroma
- Elegant, orchid-like, with pronounced floral and fruity nuances. Aroma intensifies as the cup cools, unfolding in waves.
- Liquor Color
- Light green to tender jade (翠绿明亮), transparent, with characteristic "sparkling" brilliance.
- Spent Leaves
- Tender green, uniform, soft. Shoots unfold completely, demonstrating even harvest standard. Special grade—single buds resembling miniature green "feathers."
- Sensory Source Descriptor Cz Intensity
- 3
Details
- Pluck Standard
- Single buds (独芽, dúyá)—for highest grades "Chanxin" (禅心, "Heart of Zen"); one bud and one leaf (一芽一叶)—for grade "Ruixin" (睿心); one bud an...
- Raw Material
- Whole, undamaged shoots. Harvest—only after complete evaporation of dew, harvest in rain is forbidden. Containers—bamboo baskets, thin layer.
- Alkaloids
- Caffeine—moderate content; theobromine and theophylline—trace amounts.
- Essential Oils
- Linalool, geraniol, nerol, benzyl alcohol—form the orchid-floral profile. High-temperature tixiang (提香) stage fixes the aromatics.
- Minerals
- Potassium, magnesium, manganese, zinc, phosphorus, fluorine.
- Polyphenols
- Content significantly higher than ordinary lowland green teas, thanks to high-altitude terroir, intense UV radiation and significant temperature differential. Main component—EGCG.
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Region coverage: China, Sìchuān Province (四川, Sìchuān), Lèshān City (乐山, Lèshān), Mount Éméishān (峨眉山, Éméishān)
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