Studio pack
Zhāngzhōu Liú Xiāng
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Zhāngzhōu Liú Xiāng漳州流香
Zhāngzhōu liú xiāng
- Origin
- China (中国, Zhōngguó), Fújiàn Province (福建省, Fújiàn shěng)
- Tea type
- Oolong Tea
- Water temperature
- 95 °C
- Gongfu water temperature
- 92 °C
SKU · ZHANGZHOU-LIU-XIANG-CN
Tea dossier
Provenance and specifications
- Origin
- China (中国, Zhōngguó), Fújiàn Province (福建省, Fújiàn shěng)
- Tea type
- Gaiwan
- SKU
- ZHANGZHOU-LIU-XIANG-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5–8 g per 100 ml (gongfu method), or 3–4 g per 200–250 ml (European method).
- Water temperature
- 95 °C
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Oolong
Taste
- Liquor Aroma
- Powerful, warm, multi-layered. Dominant — caramelized, nutty, roasted tones; in development reveals fruity-floral overtones. Aroma is persistent and long-lasting, remains on emp...
- Liquor Color
- Orange-yellow (橙黄, chénghuáng) to red-orange (红橙, hóngchéng), clear and bright, with good depth.
- Spent Leaves
- Brown-reddish, fleshy leaves (棕褐肥壮), elastic, with clearly visible red rim (红边显, hóng biān xiǎn), evidencing heavy oxidation. Central vein distinct.
- Sensory Source Descriptor H Intensity
- 2
- Sensory Source Descriptor L Intensity
- 3
- Sensory Source Descriptor Li Intensity
- 1
Details
- Picking
- Spring harvest (春茶, chūnchá) — primary, providing the highest concentration of amino acids and depth of aroma. Spring raw material is used predominantly for higher grades.
- Pluck Standard
- One bud and two to three leaves (一芽二至三叶, yī yá èr zhì sān yè), mature, without mechanical damage.
- Raw Material
- Tea polyphenol content in fresh leaf — not less than 25%, amino acids — not less than 4.0% (according to factory specifications). Leaf must be whole, evenly matured, without for...
- Alkaloids
- Caffeine — ~4.0% in fresh leaf (data for Shuixian from Fu'an). Content in finished tea after roasting somewhat decreases. Also present are theobromine and theophylline in tr...
- Amino Acids
- ≥ 4.0% in fresh leaf (factory specification). L-theanine — dominant fraction (over 50% of total amino acid content). Precisely it provides freshness note (鲜爽) and mild sweetness...
- Minerals
- Potassium, magnesium, manganese, fluorine, zinc, selenium in trace amounts. Danxia red soil of Wuyishan enriches leaf with additional microelements.
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Region coverage: China (中国, Zhōngguó), Fújiàn Province (福建省, Fújiàn shěng)
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