Studio pack
Xiàngyuán Wù Yá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Xiàngyuán Wù Yá象园雾芽
Xiàngyuán wù yá
- Origin
- China, Shaanxi Province (陕西, Shǎnxī), Zhen'an County (镇安县, Zhèn'ān Xi...
- Tea type
- Green Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
SKU · XIANGYUAN-WU-YA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Shaanxi Province (陕西, Shǎnxī), Zhen'an County (镇安县, Zhèn'ān Xiàn), Shāngluò City (商洛市, Shāngluò Shì)
- Tea type
- Gaiwan
- SKU
- XIANGYUAN-WU-YA-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 (1:50 ratio).
- Teaware
- Glass cup (玻璃杯, bōlí bēi) — ideal for observing how buds stand vertically in water; white porcelain cup (白瓷杯, bái cí bēi) emphasizes liquor color; white porcelain...
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
Taste
- Dry Leaf Aroma
- Rich chestnut (栗香, lìxiāng) — signature feature, due to proximity of chestnut forests and specificity of wood firing. In the background — clean green freshness (清香, qīngxiā...
- Liquor Aroma
- Intense chestnut aroma unfolds from the first seconds of brewing, gradually complemented by notes of roasted nuts, fresh greens, and light florality. Aroma is persistent, lastin...
- Liquor Color
- Clear, bright yellow-green (清澈黄亮, qīngchè huáng liàng).
- Spent Leaves
- Tender green, even, uniform leaflets, lively and fresh, unfolding in complete "bouquets" (嫩绿匀整、鲜活成朵).
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 3
Details
- Raw Material
- Young, uniform raw material without coarse leaves and stems, without mechanical damage and foreign odors. Old trees (over 30 years old) are concentrated in Xiangyuan Village.
- Alkaloids
- Caffeine (~2–4% of dry mass), theobromine, theophylline — responsible for tonic action.
- Amino Acids
- Content in spring tea ≥ 3.0%, including L-theanine — key component responsible for sweetness, umami-like notes, and relaxing effect.
- Polyphenols
- Content reaches ~28%, noticeably higher than the average indicator for green teas (~20%). Main group — catechins, including epigallocatechin-3-gallate (EGCG), possessing pronoun...
- Vitamins
- Vitamin C (in fresh raw material), B vitamins, vitamin K.
- Early harvest months
- 3, 4
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Region coverage: China, Shaanxi Province (陕西, Shǎnxī), Zhen'an County (镇安县, Zhèn'ān Xiàn), Shāngluò City (商洛市, Shāngluò Shì)
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