Studio pack
Jīnjǐng Máo Jiān
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Jīnjǐng Máo Jiān金井毛尖
Jīnjǐng máo jiān
- Origin
- China, Húnán Province (湖南省, Húnán shěng), Chángshā County (长沙县, Cháng...
- Tea type
- Green Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
SKU · JINJING-MAO-JIAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Húnán Province (湖南省, Húnán shěng), Chángshā County (长沙县, Chángshā xiàn), Jīnjǐng town (金井镇, Jīnjǐng zhèn)
- Tea type
- Gaiwan
- SKU
- JINJING-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 (1:50 ratio) for glass method; 5–6 g per 120 ml for gaiwan in gongfu style.
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Green
Taste
- Dry Leaf Appearance
- Tea particles are thin, uniform, spirally twisted (卷曲似螺), with abundant white down (白毫显露), silvery-green color with emerald undertone. Surface is smooth, glossy.
- Dry Leaf Aroma
- Clean, high aroma with pronounced chestnut note (栗香, lì xiāng), especially noticeable in special grade. When warmed in the hand, fresh floral-herbal base unfolds.
- Liquor Aroma
- Persistent, clean, with chestnut accent in top notes and refreshing greenness at the base. Aroma persists through several infusions.
- Liquor Color
- Tender green, transparent, with bright clean luster (嫩绿清澈, nèn lǜ qīngchè).
- Spent Leaves
- Tender, uniform, bright green, with preserved integrity of buds and leaves.
- Sensory Source Descriptor Cz Intensity
- 3
Details
- Pluck Standard
- Special grade (特级, tèjí) — predominantly whole buds no longer than 2.0 cm; first grade — one bud and one leaf in initial opening stage (≥80%); second grade — one bud a...
- Raw Material
- Exclusively organic farming — only organic fertilizers are used; plantations are certified by the Swiss organization IMO (Institute for Marketecology) according to organic tea s...
- Alkaloids
- Caffeine, theobromine, theophylline — standard set for quality green tea, providing mild stimulation.
- Amino Acids
- High level due to foggy microclimate and shading, forms sweetness and "body" of taste.
- Essential Oils
- Chestnut and herbaceous aromatic compounds formed during drum fixation and down lifting stage.
- Vitamins
- B group, vitamin C (significant content in fresh spring raw material), vitamin K.
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Region coverage: China, Húnán Province (湖南省, Húnán shěng), Chángshā County (长沙县, Chángshā xiàn), Jīnjǐng town (金井镇, Jīnjǐng zhèn)
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