Studio pack
Wǔzǐ Lú Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Wǔzǐ Lú Chá午子绿茶
Wǔzǐ Lǜchá
- Origin
- China, Shaanxi Province (陕西省, Shǎnxī Shěng), Hànzhōng Prefecture (汉中市...
- Tea type
- Green Tea
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
SKU · WUZI-LUCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Shaanxi Province (陕西省, Shǎnxī Shěng), Hànzhōng Prefecture (汉中市, Hànzhōng Shì), Xīxiāng County (西乡县, Xīxiāng Xiàn)
- Tea type
- Gaiwan
- SKU
- WUZI-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
- Tea amount
- 3–4 g per 150–200 ml water (when brewing in a glass) or 4–5 g per 100–120 ml (when using short infusions in gaiwan).
- Teaware
- Clear glass tumbler (玻璃杯, bōlíbēi) — classic method allowing observation of bud "dance"; porcelain gaiwan (盖碗, gàiwǎn) — for delicate aroma development; porc...
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Weakly acidic (pH 4.5–6.5) mountain soils — sandy, loamy, and clay-loamy varieties — with high organic matter content. The region is characterized by natural background enrichme...
Taste
- Dry Leaf Aroma
- Clean, fresh, with pronounced chestnut notes (栗香, lìxiāng) — the calling card of regional teas. In the background — light floral and grassy-meadow notes.
- Liquor Aroma
- High, persistent chestnut aroma with nuances of roasted nuts, fresh-cut hay, and soft floral notes. The aroma persists through several infusions.
- Liquor Color
- Tender green, bright, clear, with light yellowish tint (嫩绿明亮).
- Spent Leaves
- Buds and leaves even, tender, whole; color — bright light green. When opening in water, buds unfold as "blossoms" (芽匀嫩成朵).
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 2
Details
- Pluck Standard
- One bud and one-two young leaves in initial opening stage (一芽一二叶初展). Raw material must be whole, fresh, without mechanical damage or overheating.
- Alkaloids
- Caffeine — about 4.43%. Theobromine and theophylline are also present in trace amounts.
- Amino Acids
- 3.5–5.23% — higher than many elite teas: for comparison, premium Longjing has about 3.4–4.0%. The predominant amino acid — L-theanine, responsible for umami character of taste a...
- Polyphenols
- ~32.87% of dry matter. Main fractions — catechins (epigallocatechin gallate / EGCG, epicatechin gallate / ECG, etc.), providing antioxidant activity and determining liquor astri...
- Vitamins
- Vitamin C (ascorbic acid), B-group vitamins (B₁, B₂), carotenoids (provitamin A), vitamin E.
- Early harvest months
- 3, 4
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Region coverage: China, Shaanxi Province (陕西省, Shǎnxī Shěng), Hànzhōng Prefecture (汉中市, Hànzhōng Shì), Xīxiāng County (西乡县, Xīxiāng Xiàn)
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