Studio pack
Wúxī Háo Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Wúxī Háo Chá无锡毫茶
Wúxī háochá
- Origin
- China, Jiāngsū Province (江苏省, Jiāngsū shěng), prefecture-level city W...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · WUXI-HAOCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Jiāngsū Province (江苏省, Jiāngsū shěng), prefecture-level city Wúxī (无锡市, Wúxī shì)
- Tea type
- Gaiwan
- SKU
- WUXI-HAOCHA-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 water (gaiwan flash steeping method); 2–3 g per 200 ml (glass or glass cup, steeping).
- Teaware
- Glass cup (玻璃杯) — ideal option for visual enjoyment: dance of hairs in greenish liquor. Gàiwǎn (盖碗) of porcelain or glass — for more precise extraction control. Porcelain t...
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Predominantly yellow-brown (黄棕壤) and reddish soils on acidic base (pH 4.5–6.0), with high organic content. Good water permeability and aeration promote root system development a...
Taste
- Dry Leaf Aroma
- Clean, fresh, with pronounced chestnut note (栗香, lìxiāng), complemented by delicate floral undertones. Aroma is persistent and "high" (香高持久).
- Liquor Aroma
- Fresh, clear, with chestnut base, subtle notes of spring greenery and light nutty aftertaste. Down, dissolving in liquor, gives barely perceptible creamy softness to aroma.
- Liquor Color
- Bright green with gentle emerald reflection, transparent and crystal clear (汤色碧绿澄清). In first infusions, floating white hairs are visible, which is considered an aesthetic featu...
- Spent Leaves
- Leaves are even, tender, uniform (叶底嫩匀). Color — bright light green, leaves are elastic, juicy, well-opened.
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 3
Details
- Picking
- Predominantly spring; premium batches — early spring (before Qingming, 清明, early April). Summer and autumn harvests are also processed but valued lower.
- Raw Material
- Shoots must be fresh, whole, without mechanical damage and overheating. Abundant pubescence on buds is necessary — a key quality indicator for this variety's raw material.
- Alkaloids
- Caffeine (咖啡碱) — about 2.5–3.5% of dry mass, provides tonic effect. Theobromine and theophylline — in trace amounts, additionally support invigorating action and diuretic effect.
- Minerals
- Potassium, magnesium, phosphorus, manganese, zinc, fluorine. Mineral profile is enriched thanks to acidic soils of Taihu coastal zone.
- Vitamins
- Vitamin C (ascorbic acid) — well preserved thanks to gentle fixation technology; B-group vitamins (B₁, B₂, B₃); folic acid; β-carotene (provitamin A).
- Early harvest months
- 3, 4
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Region coverage: China, Jiāngsū Province (江苏省, Jiāngsū shěng), prefecture-level city Wúxī (无锡市, Wúxī shì)
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