Studio pack
Mòlì Yín Háo
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Mòlì Yín Háo茉莉银毫
mòlì yín háo
- Origin
- China
- Tea type
- Green Tea
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
SKU · MOLI-YIN-HAO-CN
Tea dossier
Provenance and specifications
- Origin
- China
- Tea type
- Gaiwan
- SKU
- MOLI-YIN-HAO-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
- 3–5 grams per 150–200 ml water.
- Teaware
- Glass teapot or glass tumbler — optimal choice for observing silvery bud unfurling. Fine white porcelain gàiwǎn (盖碗) is also suitable — it allows evaluation of lid aroma (闻...
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Red-yellow lateritic and mountain yellow soils characteristic of Fujian, with pH 4.5–6.0, rich in organic matter and mineral elements.
Taste
- Liquor Color
- Light yellow, pale golden, crystal clear with bright luster.
- Spent Leaves
- Whole, resilient buds of tender light green color, retaining silvery down and original form. Spent leaf uniformity is a key quality indicator.
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 4
- Sensory Source Descriptor Li Intensity
- 3
Details
- Raw Material
- Исключительно высокие как к чайной основе, так и к жасмину. Почки — цельные, с густым ворсом, без повреждений. Цветки жасмина — свежие, здоровые, полностью распустившиеся, без п...
- Alkaloids
- Caffeine — 2.0–3.0% of dry mass (15–25 mg per 150 ml cup). Moderate caffeine level combined with L-theanine and sedative properties of jasmine aroma provides mild tonic effect.
- Amino Acids
- 3.0–4.5% of dry mass. L-theanine is the dominant component. Multi-stage yunzhi (窨制) also promotes formation of additional amino acids through partial protein hydrolysis.
- Minerals
- Potassium, magnesium, fluorine, zinc, manganese.
- Vitamins
- Vitamin C (partially destroyed during scenting but retained in significant amounts — up to 80–150 mg/100 g), vitamins B₁, B₂, vitamin E.
- Early harvest months
- 3, 4
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