Studio pack
Wǔdāng Dào Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Wǔdāng Dào Chá武当道茶
Wǔdāng dào chá
- Origin
- China, Húběi Province (湖北, Húběi), Shíyàn Prefecture (十堰, Shíyàn)
- Tea type
- Green Tea
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
SKU · WUDANG-DAO-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Húběi Province (湖北, Húběi), Shíyàn Prefecture (十堰, Shíyàn)
- Tea type
- Gaiwan
- SKU
- WUDANG-DAO-CHA-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
- 3 g per 150 ml (gaiwan) or 5–7 g per 200–250 ml (glass cup).
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Green
Taste
- Dry Leaf Appearance
- Small, tender, uniform leaves with dense structure. Color — emerald green (翠绿, cuìlǜ), surface glossy, with light silvery down on buds of highest grades.
- Dry Leaf Aroma
- Clean, fresh, with distinct chestnut (栗香) notes — the signature marker of Wudang Dao Cha. Light floral undertones in the background.
- Liquor Aroma
- High, persistent, bright. Chestnut-nutty theme dominates, complemented by grassy-meadow freshness and barely perceptible floral nuancing. Aroma persists through several infusions.
- Liquor Color
- Tender green (嫩绿) or yellow-green, bright, transparent, with good light "liveliness."
- Spent Leaves
- Tender green, uniform, with well-opened whole leaves and buds. Leaf texture is resilient, juicy.
- Sensory Source Descriptor Cz Intensity
- 2
Details
- Picking
- Predominantly in spring (March–April); premium batches — early spring harvest before Qīngmíng (清明). For mass batches, summer and autumn harvests are permitted.
- Pluck Standard
- For highest grades — single bud or bud with one upper leaf (一芽一叶); for standard grades — bud with two upper leaves (一芽二叶).
- Raw Material
- Whole, freshly picked, without mechanical damage. Raw material is delivered to the factory in the shortest possible time to prevent spontaneous oxidation.
- Alkaloids
- Caffeine (~2–3% dry mass), theobromine and theophylline in trace amounts.
- Amino Acids
- Elevated content compared to average indicators for regional green teas, due to high-mountain terroir and frequent mists. L-theanine — key component responsible for mild sweetne...
- Essential Oils
- Complex composition of over 300 volatile compounds forms the chestnut-floral aromatic profile. Key components — linalool, geraniol, cis-jasmone, and pyrazines.
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Region coverage: China, Húběi Province (湖北, Húběi), Shíyàn Prefecture (十堰, Shíyàn)
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