Studio pack
Húběi Qīng Zhuān
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Húběi Qīng Zhuān湖北青砖
Húběi qīng zhuān
- Origin
- China, Húběi Province (湖北, Húběi), Xiánníng City (咸宁市, Xiánníng Shì)
- Tea type
- Dark Tea
- Water temperature
- 100 °C
- Gongfu water temperature
- 100 °C
SKU · HUBEI-QING-ZHUAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Húběi Province (湖北, Húběi), Xiánníng City (咸宁市, Xiánníng Shì)
- Tea type
- Gaiwan
- SKU
- HUBEI-QING-ZHUAN-CN
Brewing recipes
- Gongfu: 100°C, 6 g / 100 ml, 10s, 10 steeps
- Western: 100°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5–8 g per 500 ml water.
- Teaware
- Ceramic teapot or brewing pot (煮茶器, zhǔ chá qì). For flash steeping method — gaiwan or Yixing teapot.
- Water temperature
- 100 °C
- Gongfu water temperature
- 100 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Dark
- Alt Names
- "Chuan-zi Zhuan" (川字砖, "brick with the character '川'") — by trademark; Lǎo Qīng Chá (老青茶, Lǎo Qīng Chá) — by the name of the source materia...
- Soil
- Micro-acidic yellow mountain soils (黄壤, huáng rǎng), pH 4.5–6.5, with elevated zinc and selenium content. Forest coverage — over 60%.
- Topography
- Hilly terrain of southern Hubei foothills, transitional zone between Jianghan Plain and Mùfù Mountains (幕阜山脉).
Taste
- Liquor Aroma
- Rich and warm. Chenxiang dominates; as the cup cools, changbeixiang (长杯香, chángbēi xiāng — "persistent cold cup aroma") appears — a delicate, sweetish trail that ...
- Liquor Color
- Red-yellow, bright and clear (红黄明亮, hóng huáng míng liàng). Younger specimens give a more yellow shade; aged ones — more red, ruby.
- Spent Leaves
- Brown leaves with visible petioles; texture soft but not loose.
- Sensory Source Descriptor Dt Intensity
- 4
- Sensory Source Descriptor L Intensity
- 2
- Sensory Source Descriptor Mn Intensity
- 3
Details
- Picking
- Summer and autumn — main season. For the highest quality "face" layer (洒面, sǎ miàn), relatively tender raw material is used; for the inner layer (里茶, lǐ chá)...
- Raw Material
- Raw material is classified into three layers, each with separate requirements:
- Alkaloids
- Caffeine (moderate content), theobromine, theophylline.
- Amino Acids
- L-theanine, glutamic acid, aspartic acid — form gentle sweetness.
- Minerals
- Zinc, selenium (elevated content due to regional soils), potassium, calcium, magnesium, manganese.
- Polyphenols
- ≥ 25%. Deep oxidation products predominate — theaflavins (茶黄素) and theabrownins (茶褐素). Theaflavins inhibit cholesterol synthesis, which underlies the hypolipidemic action.
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Region coverage: China, Húběi Province (湖北, Húběi), Xiánníng City (咸宁市, Xiánníng Shì)
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