Studio pack
Xiázhōu Bìfēng
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Xiázhōu Bìfēng峡州碧峰
Xiázhōu bìfēng
- Origin
- China, Húběi Province (湖北, Húběi), Yíchāng City (宜昌, Yíchāng), Yílíng...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · XIAZHOU-BIFENG-CN
Tea dossier
Provenance and specifications
- Origin
- China, Húběi Province (湖北, Húběi), Yíchāng City (宜昌, Yíchāng), Yílíng District (夷陵区, Yílíng Qū)
- Tea type
- Gaiwan
- SKU
- XIAZHOU-BIFENG-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 (1:50 ratio).
- Teaware
- Glass tumbler (for observing leaf dance); thin porcelain gaiwan.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Yellow-brown soils (黄棕壤, huáng zōng rǎng) with pH 4.5–6.5, organic matter content ≥ 1.0%, elevated zinc and selenium content.
Taste
- Dry Leaf Appearance
- Straight thin leaf (条索形, tiáosuǒ xíng), tightly rolled, elegant, with noticeable white down; color—bright emerald green with oily luster (翠绿油润).
- Dry Leaf Aroma
- Pronounced chestnut aroma (栗香, lì xiāng)—dominant; in the background—clean vegetal freshness (清香, qīng xiāng).
- Liquor Aroma
- Chestnut aroma unfolds deeper, becoming persistent and high; fresh note remains as upper register.
- Liquor Color
- Yellow-green, bright and clear (黄绿明亮).
- Spent Leaves
- Tender green color, even, lively and elastic (嫩绿匀整鲜活).
- Taste
- Bright freshness (鲜爽, xiān shuǎng), due to high amino acid content; distinct and prolonged sweet aftertaste—returning sweetness (回甘, huígān). Body light but rich.
Details
- Picking
- Spring harvest (peak quality). Strictly observes the standard of "nine prohibitions" (九不采, jiǔ bù cǎi): purple shoots, insect-damaged leaves, diseased leaves and ...
- Amino Acids
- In spring tea ≥ 1.64%; polyphenol to amino acid ratio (酚氨比, fēn'ān bǐ)—12.1, indicating good balance of freshness and body.
- Essential Oils
- Chestnut aromatic profile is formed during drum fixation and charcoal drying—pyrazines and furan compounds predominate.
- Minerals
- Elevated zinc (Zn) and selenium (Se) content, due to local soil geochemistry.
- Polyphenols
- ≥ 30% (in raw material up to 35.8%); main antioxidant group—catechins (EGCG, EGC, ECG).
- Vitamins
- Vitamin C (in fresh raw material), B vitamins, vitamin K.
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Region coverage: China, Húběi Province (湖北, Húběi), Yíchāng City (宜昌, Yíchāng), Yílíng District (夷陵区, Yílíng Qū)
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