Studio pack
Xianzhizhujian
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Xianzhizhujian仙芝竹尖
xiānzhī zhú jiān
- Origin
- China, Sìchuān Province (四川, Sìchuān), Éméishān City (峨眉山市, Éméishān ...
- Tea type
- Green Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
SKU · XIANZHI-ZHU-JIAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Sìchuān Province (四川, Sìchuān), Éméishān City (峨眉山市, Éméishān shì)
- Tea type
- Gaiwan
- SKU
- XIANZHI-ZHU-JIAN-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
- 4g per 200ml (1:50 ratio).
- Teaware
- Transparent glass cup — for observing leaf "dance" and evaluating liquor color. White porcelain gàiwǎn (盖碗) — for gongfu style, allowing maximum revelation of che...
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Mountain red-yellow soils (红黄壤, hóng huáng rǎng) with thick humus horizon (≥80 cm), acidic reaction (pH 4.5–6.5), high organic matter content (≥3%). Well-drained, rich...
Taste
- Dry Leaf Aroma
- Persistent chestnut aroma (栗香, lì xiāng) — main note, the tea's signature. In background — clean floral freshness and delicate "young" note (嫩香, nèn xiān...
- Liquor Aroma
- Chestnut, rich and lasting, with emerging fresh green note. Aroma persists through many infusions.
- Liquor Color
- Tender green, bright and clear (嫩绿明亮, nèn lǜ míng liàng). Pre-Qingming teas — especially light and "sparkling."
- Spent Leaves
- Uniform, tender green, juicy. Buds and leaves unfold in "bouquets" (成朵, chéng duǒ), maintaining fresh green color and lively texture.
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 1
Details
- Picking
- Spring harvest — before Qīngmíng (清明) for highest grades (明前茶, míng qián chá). Free amino acid content in spring flush reaches ≥4.6%.
- Pluck Standard
- For highest grade "Xuanjian" — exclusively single buds (单芽). For grades "He" and "Ya" — bud with one leaf (一芽一叶, yī yá yī yè). About 35,0...
- Raw Material
- Buds and shoots must be uniform, fresh, without mechanical damage or pest traces. Harvesting is done by hand.
- Alkaloids
- Caffeine — moderate content, typical for high-mountain spring teas (approximately 25–35 mg/g). Theobromine and theophylline present.
- Amino Acids
- High content — ≥4.6% in spring shoots (significantly above average for green teas). L-theanine predominates, providing freshness, sweetness, and relaxing effect.
- Essential Oils
- Responsible for persistent chestnut aroma (栗香). Formed during final low-temperature firing.
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Region coverage: China, Sìchuān Province (四川, Sìchuān), Éméishān City (峨眉山市, Éméishān shì)
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