Studio pack
Kāiyáng Fù Xī Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Kāiyáng Fù Xī Chá开阳富硒茶
Kāiyáng fù xī chá
- Origin
- China, Guìzhōu Province (贵州省), Guìyáng City (贵阳市, Guìyáng Shì), Kāiyá...
- Tea type
- Green Tea
- Water temperature
- 90 °C
- Gongfu water temperature
- 75 °C
SKU · KAIYANG-FU-XI-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Guìzhōu Province (贵州省), Guìyáng City (贵阳市, Guìyáng Shì), Kāiyáng County (开阳县, Kāiyáng Xiàn)
- Tea type
- Gaiwan
- SKU
- KAIYANG-FU-XI-CHA-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
- First steeping — 3–5 seconds (quick). Withstands 5–8 steepings with gradual time increase.
- Tea amount
- 5 g per 150 ml (gaiwan).
- Teaware
- Glass cup (for observing tea form and liquor color) or white porcelain gaiwan (盖碗).
- Water temperature
- 90 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
Origin
- Tea type
- Green
Taste
- Liquor Aroma
- Chestnut aroma unfolds more fully, enriched with honey and floral undertones. Red tea (black tea) — fruity-sweet, with light smoky aftertaste.
- Liquor Color
- Green tea — yellow-green, bright and clear (黄绿明亮). Red tea (black tea) — orange-yellow, clear (橙黄透亮). White tea — pale yellow.
- Spent Leaves
- Tender green, uniform, fleshy and soft (嫩绿匀整，肥厚柔软). Leaves are thick, elastic, with clearly distinguishable buds — evidence of high-mountain origin and enriched soils.
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 3
Details
- Cultivar
- Main cultivars:
- Picking
- Spring picking — main, determining quality. Standards by grades:
- Amino Acids
- 3.5–5.0% — 20% higher than ordinary green teas. According to individual analyses — up to 13% (calculated by China Tea Institute methodology — 2.8%). High indicator is due to clo...
- Essential Oils
- Form the chestnut and floral aromatic profile.
- Minerals
- Besides Se — zinc (Zn), magnesium (Mg), potassium (K).
- Polyphenols
- ≥30%. According to one analysis of "Nangongcha" variety — 23.4% (for a specific batch). Catechins, including EGCG, provide antioxidant activity and light astringency.
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Region coverage: China, Guìzhōu Province (贵州省), Guìyáng City (贵阳市, Guìyáng Shì), Kāiyáng County (开阳县, Kāiyáng Xiàn)
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