Studio pack
Taiwan Qi Yun No. 23
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Taiwan Qi Yun No. 23台茶23号祁韵
Táichá 23 hào qíyùn
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Towns...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · TAICHA-23-HAO-QIYUN-CN
Tea dossier
Provenance and specifications
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Míngjiān Xiāng)
- Tea type
- Gaiwan
- SKU
- TAICHA-23-HAO-QIYUN-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
- Teaware
- Porcelain or glass gàiwǎn (蓋碗, gàiwǎn) is ideal for revealing citrus-floral aroma and evaluating bright liquor color. Clay teapot is also acceptable but may somewhat m...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Red
- Climate
- Subtropical monsoon, with sufficient precipitation (about 1800–2000 mm annually) and warmth. Average annual temperature around +20–22°C. Moderate altitude ensures a long gr...
- Soil
- Red-brown lateritic soils (紅壤, hóng rǎng) with good natural drainage. Slightly acidic reaction (pH 4.5–5.5) is favorable for tea plants.
Taste
- Dry Leaf Appearance
- Small, tightly rolled leaflets of dark brown, almost black color, in the form of compact hemispheres or curved strips. Notable presence of silvery-golden buds (tips) gives the l...
- Dry Leaf Aroma
- Intense, complex, multi-layered. Dominant notes of caramelized orange and dark chocolate interweave with malty background and light woody shades. When heated, pronounced citrus ...
- Liquor Color
- Bright, clear, saturated amber-orange or copper-red color with pronounced brilliance. Official TRES description characterizes the liquor as "orange-red, magnificent and bri...
- Spent Leaves
- Small, elastic leaves of dark brown color, uniform in size, maintaining integrity after multiple brewings.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
Details
- Raw Material
- Hand-picking is preferred to preserve flush integrity. Only healthy, undamaged shoots are used, harvested in the optimal vegetation phase when the balance of aromatic substances...
- Alkaloids
- Caffeine (theine), content typical for small-leaf red teas—around 25–40 mg/g dry matter. Theobromine and theophylline in trace amounts.
- Amino Acids
- L-theanine—key tea amino acid, providing mild relaxing effect and "sweet" taste component. The balance of L-theanine and caffeine forms the characteristic "alert ...
- Minerals
- Potassium, magnesium, manganese, zinc, fluorine.
- Polyphenols
- Catechins during complete oxidation transform into theaflavins (0.3–1.5%) and thearubigins (5–11%), determining liquor brightness, its taste structure and antioxidant potential.
- Vitamins
- B-group vitamins (B₁, B₂), vitamin C (partially preserved), vitamin E.
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Region coverage: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Míngjiān Xiāng)
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