Xīshān Chá西山茶
Xīshān chá
- Origin
- China; Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī); Guiping c...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
Provenance and specifications
- Origin
- China; Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī); Guiping county-level city (桂平市, Guìpíng Shì), part of Guigang prefecture-level city (贵港市, Guìgǎng Shì)
- Tea type
- Gaiwan
- SKU
- XISHAN-CHA-CN
Brewing recipes
- Gongfu: 75°C, 5 g / 100 ml, 10s, 3 steeps
- Western: 70°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Process
- Rinse 5 seconds → first steeping 20 seconds → each subsequent +10 seconds. 3–6 infusions.
- Tea amount
- 3 g per 150 ml (ratio 1:50).
- Teaware
- Glass tumbler — for observing "standing shoots" (芽叶竖立); white porcelain gaiwan.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
Origin
- Tea type
- Green
Taste
- Dry Leaf Appearance
- Thin, tight, slightly curved threads (紧细微曲), dark green with silvery down (黛绿显毫). "Dragon spiral" (龙卷状, lóng juǎn zhuàng) — characteristic shape with pointed...
- Dry Leaf Aroma
- Depends on season. Spring — pure green (清香); summer — pear (梨香); autumn — deep creamy (醇香); winter — lotus (莲香/荷香). Persistent and multi-layered.
- Liquor Aroma
- Floral-fruity (花果香) — unique "four-season" characteristic, atypical for most green teas. With cooling, chestnut background emerges.
- Liquor Color
- Emerald green, clear and bright (碧绿清澈).
- Spent Leaves
- Tender green, even, fresh and lively (嫩绿匀整鲜活).
- Taste
- Pure and harmonious (醇和, chún hé), with pronounced freshness (鲜爽) and long returning aftertaste (回甘持久). Full-bodied, but without coarse astringency. Endurance — 3–6 in...
Details
- Pluck Standard
- Highest grade — single buds or bud with one half-opened leaflet. Length — ≤4 cm. Uniformity in size, length and color required.
- Raw Material
- Tender, whole, fresh shoots. Hand picking — exclusively by hand, without scissors. Careful transport in bamboo baskets without damage or crushing.
- Amino Acids
- ≥3.2% (spring tea). L-theanine dominates.
- Minerals
- Potassium, manganese, fluorine; traces of calcium and magnesium from granite soils and mineral water of Ruquan.
- Polyphenols
- ≥27.5%; according to some data, up to 35.6% in core batches. Good balance with amino acids, ensuring softness without excessive astringency. High EGCG content.
- Vitamins
- Vitamin C, B-group vitamins, vitamin E. Flavonoids.
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Region coverage: China; Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī); Guiping county-level city (桂平市, Guìpíng Shì), part of Guigang prefecture-level city (贵港市, Guìgǎng Shì)
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