Studio pack
Xiānrénzhǎng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Xiānrénzhǎng Chá仙人掌茶
xiānrénzhǎng chá
- Origin
- China, Húběi Province (湖北, Húběi), Dāngyáng City (当阳市, Dāngyáng Shì)
- Tea type
- Green Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
SKU · XIANRENZHANG-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Húběi Province (湖北, Húběi), Dāngyáng City (当阳市, Dāngyáng Shì)
- Tea type
- Gaiwan
- SKU
- XIANRENZHANG-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 water (1:50 ratio).
- Teaware
- Glass tumbler or white porcelain gaiwan.
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Climate
- Subtropical humid monsoon. Average annual temperature — 16.4°C, annual precipitation — 1250 mm, relative humidity — ≥78%.
- Soil
- Yellow-brown soils (黄棕壤) and red sandy soils (红砂岩风化沙质土), pH 4.5–6.5. Organic matter content — ≥1.5%.
Taste
- Dry Leaf Aroma
- Clean, elegant (清香雅淡, qīngxiāng yǎdàn). Light "sunny" note (日晒气, rìshài qì) — subtle overtone characteristic of steamed green teas.
- Liquor Aroma
- Clean, persistent, with delicate green freshness. Without "roasted" notes — result of steaming rather than pan-firing fixation.
- Liquor Color
- Tender green, bright and clear (嫩绿明亮) — more intensely green than pan-fired teas, thanks to maximum chlorophyll preservation during steaming.
- Spent Leaves
- Tender, uniform shoots of bright green color — the third of the "three greens".
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 2
Details
- Raw Material
- Tender, uniform shoots without purple leaves, pest damage, or disease. Processing — on the day of picking.
- Alkaloids
- Caffeine — moderate content.
- Amino Acids
- Elevated content — steaming fixation at 100°C is gentler to thermolabile amino acids than pan-firing at 140–200°C.
- Polyphenols
- Significant content. Steaming preserves catechins in less oxidized form than pan-firing.
- Vitamins
- Vitamin C (maximally preserved thanks to gentle steaming fixation).
- Early harvest months
- 3, 4
FAQ
Questions & answers
No published questions and answers yet.
Customer reviews
No reviews yet. Be the first to share your experience.
Write a review
Sign in to check whether this purchase is eligible for a review.
Where to buy
Buy this tea
Verified sellers and regional availability are resolved from the commerce network before any external seller page opens.
Seller trust: Only verified commerce-network records are shown; retailer identity, terms and freshness remain visible before you follow a route.
Verified offers are being prepared
Region coverage: China, Húběi Province (湖北, Húběi), Dāngyáng City (当阳市, Dāngyáng Shì)
No verified public offer is available for this product yet. Add the tea to your request or check again after the retailer network sync.
More to explore
