Studio pack
Zǐyáng Máo Jiān
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Zǐyáng Máo Jiān紫阳毛尖
Zǐyáng máo jiān
- Origin
- China, Shaanxi Province (陕西省, Shǎnxī Shěng), Ankang Prefecture-level ...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · ZIYANG-MAO-JIAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Shaanxi Province (陕西省, Shǎnxī Shěng), Ankang Prefecture-level City (安康市, Ānkāng Shì), Zǐyáng County (紫阳县, Zǐyáng Xiàn)
- Tea type
- Gaiwan
- SKU
- ZIYANG-MAO-JIAN-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 water (1:50 ratio).
- Teaware
- Clear glass cup — main option, allowing observation of downy bud unfolding. Porcelain gaiwan — universal alternative.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
Taste
- Dry Leaf Appearance
- Two main styles: "Silver needles" (银针) — straight needle-like tea leaves from pure buds, abundantly covered with white down; "Cuifeng" (翠峰) — twisted, slight...
- Dry Leaf Aroma
- Bright, persistent chestnut aroma (栗香, lìxiāng) — main note; delicate "bud" sweetness (嫩香, nènxiāng), characteristic of highest grades.
- Liquor Aroma
- Rich chestnut aroma, high and lasting (栗香高长); in best samples — with floral note undertones.
- Liquor Color
- Tender green (嫩绿), clear, transparent, with pronounced brightness (清澈明亮).
- Spent Leaves
- Tender, plump, whole leaves — green, bright, uniform, gathered in "bouquets" (嫩绿明亮, 匀整成朵).
- Sensory Source Descriptor Cz Intensity
- 4
Details
- Picking
- Spring picking — highest quality. Best raw material — "before Qingming" (明前茶, míngqián chá), when buds are most tender and amino acid content is maximum.
- Pluck Standard
- For highest grades (银针, yínzhēn — "silver needles") — pure single bud. For "Cuifeng" grade (翠峰, Cuìfēng) — bud with one beginning-to-unfurl leaf (一...
- Raw Material
- To produce one jin (500 g) of tea requires 18,000–24,000 buds of medium-leaf variety. Raw material must be fresh, uniform, without damaged and coarse leaves.
- Alkaloids
- Caffeine — about 3%, theobromine, theophylline. Relatively high caffeine content provides pronounced tonic effect.
- Amino Acids
- Free amino acid content — 3.08%. L-theanine forms characteristic sweetness and "body" of taste, and also has mild relaxing and concentrating effects.
- Essential Oils
- Form chestnut aroma; their profile is determined by northern location of tea region and slow accumulation of aromatic substances.
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Region coverage: China, Shaanxi Province (陕西省, Shǎnxī Shěng), Ankang Prefecture-level City (安康市, Ānkāng Shì), Zǐyáng County (紫阳县, Zǐyáng Xiàn)
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