Studio pack
Sānxiá Bìluóchūn
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Sānxiá Bìluóchūn三峡碧螺春
Sānxiá bìluóchūn
- Origin
- Taiwan, New Taipei City (新北市, Xīnběi Shì), Sānxiá District (三峽區, Sānx...
- Tea type
- Green Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
SKU · SANXIA-BILUOCHUN-CN
Tea dossier
Provenance and specifications
- Origin
- Taiwan, New Taipei City (新北市, Xīnběi Shì), Sānxiá District (三峽區, Sānxiá Qū)
- Tea type
- Gaiwan
- SKU
- SANXIA-BILUOCHUN-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
- 5 g per 200 ml water for flash steeping method (功夫泡法); 1 g per 100 ml for cup steeping; 1 g per 130 ml for cold brewing.
- Teaware
- Porcelain gàiwǎn (蓋碗)—best choice; porcelain teapot and glass vessel also suitable. Order of preference: porcelain > ceramics > glass.
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Predominantly acidic red soils (pH 4.5–5.5) formed by weathering of sandstones, with elevated iron content and mineral inclusions. Good drainage is provided by the river system.
Taste
- Dry Leaf Appearance
- Small, tightly twisted spirals of emerald-green color (碧綠, bìlǜ), covered with noticeable white down (白毫). Leaves are visually slightly larger and denser than Chinese Dongt...
- Liquor Aroma
- Retains the "green-bean" profile, complemented by light floral and sweet notes. The aroma is high, clean, persistent.
- Liquor Color
- Clear, light green or greenish-yellow (淡綠, dànlǜ), clean, bright. Maintains clarity throughout several infusions.
- Spent Leaves
- Tender, whole young leaves and buds of green color, fully opening after several steeps. Uniformity of spent leaves is an indicator of raw material quality.
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 1
Details
- Pluck Standard
- For highest grades—one bud and one-two young leaves (一心一葉, yī xīn yī yè; 一心二葉, yī xīn èr yè). Buds must be covered with abundant white down.
- Raw Material
- Exclusively tender, undamaged young shoots. For elite batches, the "one-day standard" applies: the entire cycle from picking to final drying is completed within 24 hours.
- Alkaloids
- Moderate content of caffeine, theobromine, theophylline.
- Amino Acids
- Elevated L-theanine content due to spring picking and foggy microclimate. L-theanine is responsible for taste sweetness (umami) and relaxing effect.
- Minerals
- Iron, potassium, manganese, fluorine—conditioned by acidic red soils of the region.
- Polyphenols
- High content, including EGCG—the main antioxidant of green tea.
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Region coverage: Taiwan, New Taipei City (新北市, Xīnběi Shì), Sānxiá District (三峽區, Sānxiá Qū)
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