Studio pack
Xīn Línyùlù
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Xīn Línyùlù新林玉露
xīn línyùlù
- Origin
- China; Hénán Province (河南, Hénán); Xinxian County (新县, Xīn Xiàn), par...
- Tea type
- Pine Needle Green Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
SKU · XIN-LINYULU-CN
Tea dossier
Provenance and specifications
- Origin
- China; Hénán Province (河南, Hénán); Xinxian County (新县, Xīn Xiàn), part of Xinyang Prefecture-level City (信阳市, Xìnyáng Shì)
- Tea type
- Gaiwan
- SKU
- XIN-LINYULU-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 cup — for observing the "jade-green" liquor; gaiwan — for flash steeping method.
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Red-yellow loams (红黄壤), deep, pH 4.5–6.5, organic matter ≥3% — one of the highest indicators among China's tea zones.
Taste
- Dry Leaf Aroma
- Pure green (清香), with characteristic "marine"/"seaweed" note (海藻香, hǎizǎo xiāng) — the calling card of steamed teas. Spring batches are complemented by chest...
- Liquor Aroma
- "Marine-green," fresh, with light "nori" character. As it cools, a sweet-chestnut background emerges.
- Liquor Color
- Jade-green, clear and bright (碧绿透亮). Color is noticeably "greener" than pan-fired teas — a diagnostic sign of steamed tea.
- Spent Leaves
- Bright green, uniform (青绿匀整), tender leaves unfold "like orchids" (嫩叶舒展如兰).
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 1
Details
- Pluck Standard
- Supreme grade (特级, "Cha Song" series) — exclusively single buds.
- Raw Material
- Young shoots without damage. Raw material is processed on the day of harvest. Core Huangpolao plantations — trees older than 30 years (40% of plantations).
- Alkaloids
- Caffeine, theobromine, theophylline. Pronounced tonic effect.
- Amino Acids
- ≥4.2% (spring tea, supreme grade) — one of the highest indicators among Henan teas. L-theanine dominates.
- Polyphenols
- 14.7% — noticeably lower than pan-fired green teas (25–30%). This is a consequence of steam fixation: during steaming, part of the polyphenols transform, which explains the tast...
- Vitamins
- Vitamin C, B-group vitamins, vitamin E — steaming preserves vitamins better than high-temperature pan-firing.
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Region coverage: China; Hénán Province (河南, Hénán); Xinxian County (新县, Xīn Xiàn), part of Xinyang Prefecture-level City (信阳市, Xìnyáng Shì)
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