Studio pack
Pínghé Báiyá Qílán
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Pínghé Báiyá Qílán平和白芽奇兰
Pínghé bái yá qí lán
- Origin
- China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu Prefecture (漳州市...
- Tea type
- Oolong Tea
- Water temperature
- 95 °C
- Gongfu water temperature
- 92 °C
SKU · PINGHE-BAI-YA-QI-LAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu Prefecture (漳州市, Zhāngzhōu shì), Pínghé County (平和县, Pínghé xiàn)
- Tea type
- Gaiwan
- SKU
- PINGHE-BAI-YA-QI-LAN-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5 g per 110 ml (gaiwan) for gongfu method. For larger vessels — 3–4 g per 200–250 ml.
- Water temperature
- 95 °C
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Oolong
Taste
- Dry Leaf Appearance
- Tightly twisted, weighty elongated strips (条索紧结重实, tiáosuǒ jǐnjié zhòngshí), uniform in caliber. Color — dark green-brown with oily luster (青褐油润), with inclu...
- Spent Leaves
- Soft, elastic, opened leaves with living luster. Color — characteristic "red-green mosaic" (红绿相映): green leaf center and reddish edge, testifying to precise oxidation ...
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 2
- Sensory Source Descriptor Li Intensity
- 1
- Sensory Source Descriptor O Intensity
- 2
Details
- Alkaloids
- Caffeine — 2.8%, somewhat higher than average for oolongs (usually 2–3%). Also contain theobromine and theophylline in trace amounts.
- Amino Acids
- 0.8% (calculated on dry matter). Main representative — L-theanine, responsible for sweetness, softness of liquor and synergy with caffeine, providing "calm alertness."
- Essential Oils
- High content of volatile aromatic compounds (linalool, nerol, geraniol, indole and others), forming the signature of the cultivar — prolonged orchid aroma.
- Minerals
- Potassium, magnesium, manganese, zinc, phosphorus, and also — thanks to selenium-containing soils — elevated level of selenium (Se) in finished tea, which distinguishes Baiya Qi...
- Polyphenols
- 15.7% — indicator exceeding that of Tieguanyin and several other Minnan oolongs. Include catechins, theaflavins, as well as partial oxidation products determining astringency, s...
- Vitamins
- Present are vitamin C, B-group vitamins (B₁, B₂), vitamin E and carotenoids — typical set for semi-oxidized teas with moderate degree of oxidation.
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Region coverage: China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu Prefecture (漳州市, Zhāngzhōu shì), Pínghé County (平和县, Pínghé xiàn)
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