Studio pack
Zhú Yè Qīng
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Zhú Yè Qīng竹叶青
zhú yè qīng
- Origin
- China, Sìchuān Province (四川, Sìchuān), Leshan Prefecture-level City (...
- Tea type
- Green Tea
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
SKU · ZHU-YE-QING-CN
Tea dossier
Provenance and specifications
- Origin
- China, Sìchuān Province (四川, Sìchuān), Leshan Prefecture-level City (乐山, Lèshān), Éméishān City (峨眉山市, Éméishān shì)
- Tea type
- Gaiwan
- SKU
- ZHU-YE-QING-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
- Process
- ཀྲུ་ཡེ་ཆིང་ལ་ཁྲུས་གཏོང་བའི་རིམ་པ་མི་དགོས། ཕོག་སྦུན་ཕྲ་མོ་རྣམས་ཀྱིས་ཆུ་དང་ཐུག་མ་ཐག་དྲི་གཏོང་བས། ཐོག་མའི་ཁུ་བ་བཤོས་ན་འཕྲོ་གཏོང་ཆེ།
- Tea amount
- 3–5 g per 150–200 ml water.
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
Taste
- Dry Leaf Aroma
- Clean, fresh, with pronounced notes of young greenery and light chestnut undertone. In the highest grades, a delicate floral note reminiscent of orchid appears.
- Liquor Aroma
- Gentle, high, and clean. Fresh herbal and floral notes dominate with a soft chestnut background. The aroma is persistent, unfolding gradually, intensifying as the cup cools.
- Liquor Color
- Bright green or yellow-green, transparent, clean, with a light emerald tint. In the highest grades—distinctly "sparkling" and bright.
- Spent Leaves
- Tender, whole, resilient leaves and buds of bright green color. Uniform, well-opened, retaining shape.
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 2
Details
- Picking
- Harvesting is conducted in early spring, strictly before the Qīngmíng festival (清明, Qīngmíng)—approximately until April 4–5. The entire volume of annual raw material m...
- Pluck Standard
- For the highest grades, exclusively single buds (单芽, dān yá) or one bud with a barely opened first leaf (一芽一叶初展, yī yá yī yè chū zhǎn) are harvested. For 500 g of...
- Raw Material
- Raw material must be uniform in size, undamaged, and fresh. Harvesting is conducted only in dry weather. Buds with mechanical damage, insect traces, and uneven color are rejected.
- Alkaloids
- Caffeine (咖啡碱, kāfēi jiǎn)—moderate content, typical for spring green teas (approximately 25–35 mg/g dry leaf). Theobromine and theophylline are also present in trace amounts.
- Essential Oils
- Represented by numerous volatile compounds responsible for floral-chestnut aromatics. High-altitude origin and significant diurnal temperature variations promote accumulation of...
- Minerals
- Fluorine, potassium, magnesium, zinc, manganese, selenium. The mountain yellow soils of Emeishan enrich the tea with microelements.
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Region coverage: China, Sìchuān Province (四川, Sìchuān), Leshan Prefecture-level City (乐山, Lèshān), Éméishān City (峨眉山市, Éméishān shì)
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