Studio pack
Báilín Gōngfū
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Báilín Gōngfū白琳工夫
Bái lín gōngfū
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Níngdé Prefecture (宁德市, N...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · BAI-LIN-GONGFU-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Níngdé Prefecture (宁德市, Níngdé Shì), Fuding County-level City (福鼎市, Fúdǐng Shì)
- Tea type
- Gaiwan
- SKU
- BAI-LIN-GONGFU-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 4–5 g per 100–120 ml (gongfu); 3 g per 200–250 ml (European method).
- Teaware
- Porcelain gàiwǎn (盖碗) — ideal option: reveals "毫香," doesn't absorb aroma. Glass teapot allows admiring "Juhong" color. Yixing teapot — acceptable, b...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
- Alt Names
- Júhóng (桔红, Júhóng — "orange-red," historical trade name for premium version); Fúdǐng Gōngfū (福鼎工夫).
- Climate
- Subtropical monsoon, maritime. Average annual temperature ~18–20°C. Precipitation — 1600–2000 mm/year. High humidity. Frequent fogs. Warm winters, mild summers. Proximity t...
- Soil
- Red and yellow mountain soils, rich in organics and minerals. Slightly acidic, well-drained.
Taste
- Dry Leaf Aroma
- Clean, fresh, with characteristic "毫香" (haoxiang — "aroma of down," fresh, creamy-floral), notes of dried fruits (prunes, apricots), honey, malt. In "Ju...
- Liquor Aroma
- Fresh, bright, with pronounced haoxiang. Honey-fruity complex (honey, dried fruits, apricots), light floral and caramel notes. Aroma "pleasant and joyful" (鲜爽愉快的毫香).
- Liquor Color
- Bright, red-amber; in "Juhong" — dazzlingly bright, "orange-red like a mandarin" (艳丽红亮). Transparent, clear.
- Spent Leaves
- Red-orange, bright, elastic leaves with visible golden buds. Uniformity — sign of quality.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 2
Details
- Cultivar
- Two main variants:
- Picking
- Spring (most valuable), summer, autumn. Best batches — early spring, before Gǔyǔ (谷雨).
- Raw Material
- Whole, undamaged buds and leaves. Without coarse stems. Rapid processing.
- Alkaloids
- Caffeine — 3–4%. Theobromine, theophylline.
- Amino Acids
- Increased content (due to Fuding Dabaicha cultivar — one of the record holders for amino acids among tea varieties). L-theanine provides soft sweetness and "freshness."
- Essential Oils
- Linalool, geraniol and other components forming "毫香" — delicate, creamy-floral, characteristic precisely of downy cultivars.
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Region coverage: China, Fújiàn Province (福建省, Fújiàn Shěng), Níngdé Prefecture (宁德市, Níngdé Shì), Fuding County-level City (福鼎市, Fúdǐng Shì)
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