Studio pack
Qímén Jīnzhēn
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Qímén Jīnzhēn祁门金针
Qímén jīnzhēn
- Origin
- Qímén County (祁门县, Qímén Xiàn), Huángshān City (黄山市, Huángshān Shì), ...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · QIMEN-JINZHEN-CN
Tea dossier
Provenance and specifications
- Origin
- Qímén County (祁门县, Qímén Xiàn), Huángshān City (黄山市, Huángshān Shì), Ānhuī Province (安徽省, Ānhuī Shěng), PRC
- Tea type
- Gaiwan
- SKU
- QIMEN-JINZHEN-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°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 for European method; 5–7 g per 100–150 ml for flash steeping method (Gongfu Cha, 功夫茶).
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn) — best choice for Jinzhen: neutral material doesn't absorb aroma and allows full revelation of "Qimenxiang." Yíxīng te...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Soil
- Red and yellow soils based on weathered shale rocks, with pH 5.0–6.0, rich in organics and minerals. Good drainage is provided by mountain slopes with gradients up to 30°.
Taste
- Dry Leaf Appearance
- Thin, elegant, straight "needles" 20–25 mm long, dark brown, almost black color, with abundance of golden and reddish downy buds (tips). Tea leaves are even, uniform i...
- Dry Leaf Aroma
- Complex, multifaceted. Characteristic notes of orchid, rose, honey, dried fruits (plum, raisin), with light wine or chocolate undertones. This is the famous "Qimenxiang&quo...
- Liquor Aroma
- Intense, warm, sweet, with pronounced floral (orchid, jasmine), honey, fruity notes. Compared to classic Gongfu, Jinzhen has brighter and fresher aroma, with clearer floral acce...
- Liquor Color
- Bright, clear, red-ruby or amber-red with golden tint. A characteristic feature of high-quality Keemun — "golden ring" (金圈, jīnquān) around the edge of the cup.
- Spent Leaves
- Soft, elastic, whole buds and young leaves of copper-red or brown color, evenly colored.
- Sensory Source Descriptor Ch Intensity
- 4
Details
- Alkaloids
- Caffeine — about 3–4% of dry matter (content lower than Assam red teas). Also theobromine and theophylline.
- Amino Acids
- L-theanine — gives sweetish taste and contributes to mild relaxing effect in combination with caffeine.
- Essential Oils
- Geraniol, linalool, β-ionone, dimethyl sulfide, 2-methylbutanal — form complex aromatic profile. Essential oil content in Zhuye Zhong cultivar is especially high compared to oth...
- Minerals
- Potassium, manganese, fluorine, zinc, selenium.
- Polyphenols
- Theaflavins predominate (give brightness and golden tint to liquor, form "golden ring") and thearubigins (responsible for color depth and taste density). Residual cate...
- Vitamins
- C, B group, P (rutin), K.
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Region coverage: Qímén County (祁门县, Qímén Xiàn), Huángshān City (黄山市, Huángshān Shì), Ānhuī Province (安徽省, Ānhuī Shěng), PRC
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