Studio pack
Tiānshān Lú Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Tiānshān Lú Chá天山绿茶
Tiānshān lǜchá
- Origin
- China, Fújiàn Province (福建, Fújiàn), Níngdé City (宁德, Níngdé), Jiāoch...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · TIANSHAN-LUCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建, Fújiàn), Níngdé City (宁德, Níngdé), Jiāochéng District (蕉城区, Jiāochéng Qū)
- Tea type
- Gaiwan
- SKU
- TIANSHAN-LUCHA-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
- Process
- གྲམ་ ༣ ལ་ ༡༥༠–༢༠༠ མི་ལི་ལི་ཊར། སྐར་མ་ ༡.༥–༢.༥ ཙམ་བཞག ། ཁ་ཚ་བར་གྱུར་ན — དུས་ཡུན་ཐུང་དུ་གཏོང་བའམ་དྲོད་ཚད་མར་བཟོ།
- Tea amount
- 3 g per 150 ml (European style); 5–7 g per 100–120 ml gaiwan (gongfu style).
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Sandy loams (砂质壤土, shāzhì rǎngtǔ), rich in humus and slightly acidic (pH 4.5–5.5). Deep soil layer, presence of mountain streams provide good drainage and mineral nutrition.
Taste
- Dry Leaf Aroma
- High and persistent (香气浓久清高). Clean chestnut-nutty notes predominate, characteristic of hongqing teas, complemented by light floral hints — reminiscent of orchid zhulianhua arom...
- Liquor Aroma
- Fresh, clean, floral-chestnut. Orchid notes are more pronounced than in dry leaf. Aroma is "three-dimensional" — unfolds in waves as the cup cools.
- Liquor Color
- Bright green, transitioning to emerald (碧绿, bìlǜ), transparent, with pronounced luster. One of the elements of the famous "three greens formula" (三绿, sān lǜ): gre...
- Spent Leaves
- Tender green, fleshy, soft (嫩绿肥厚柔软). Leaves open evenly, maintaining integrity — a sign of careful processing.
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 3
Details
- Pluck Standard
- Bud and 1–2 young leaves at initial opening stage (一芽一二叶初展, yī yá yī-èr yè chūzhǎn). For highest grades — exclusively single buds or "one bud — one leaf"...
- Raw Material
- Raw material must be whole, fresh, without mechanical damage or overheating. Delivery from plantation to processing facility — in the shortest possible time.
- Alkaloids
- Caffeine (咖啡碱, kāfēi jiǎn) — about 3–4% of dry weight; theobromine and theophylline — in trace amounts.
- Minerals
- Potassium, magnesium, phosphorus, zinc, manganese, fluorine, selenium (in trace amounts, varies by microzone).
- Vitamins
- C (ascorbic acid — one of the highest indicators among teas thanks to minimal oxidation), B₂ (riboflavin), E (tocopherols), K, folic acid.
- Early harvest months
- 3, 4
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Region coverage: China, Fújiàn Province (福建, Fújiàn), Níngdé City (宁德, Níngdé), Jiāochéng District (蕉城区, Jiāochéng Qū)
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