Studio pack
Shèngzhōu Huī Bái
Golden cup
Brewing profile
Origin notes
Tea origin
Zhejiang
Shèngzhōu Huī Bái嵊州辉白
Shèngzhōu huī bái
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng shěng), Shèngzhōu City (嵊州市, ...
- Tea type
- Zhejiang Green Teas
- Water temperature
- 80 °C
- Gongfu water temperature
- 95 °C
SKU · SHENGZHOU-HUI-BAI-CN
Tea dossier
Provenance and specifications
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng shěng), Shèngzhōu City (嵊州市, Shèngzhōu shì), Sìmíng Mountain area (四明山, Sìmíng Shān)
- Tea type
- Zhejiang
- SKU
- SHENGZHOU-HUI-BAI-CN
Brewing recipes
- Gongfu: 95°C, 7 g / 100 ml, 10s, 10 steeps
- Western: 90°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Process
- གྲུབ་ཟིན་པའི་ཁ་ཆུ་དེ་སྐར་མ་ ༣༠–༦༠ ནང་འཐུང་བར་བྱེད་རྒྱུར་འཚལ། དུས་ཡུན་རིང་པོར་བཞག་ན་ལན་ཚ་ཆེ་བ་དང་དྲི་ཞིམ་གྱི་རྗེན་པ་ཉམས།
- Tea amount
- 3 g per 150 ml (1:50 ratio). For gaiwan in gongfu style: 5–6 g per 100–120 ml.
- Teaware
- Glass tumbler (玻璃杯, bōlí bēi) — optimal choice, allowing observation of gradual granule opening. Porcelain gàiwǎn (盖碗) for gongfu brewing. Glass or porcelain teapot.
- Water temperature
- 80 °C
- Gongfu water temperature
- 95 °C
- Tea amount
- 7 g
Origin
- Tea type
- Green
- Soil
- Yellow-brown soils of the glacial belt of Fuzhi Mountain, known in local tradition as "ash earth" (香灰土, xiānghuī tǔ). Rich in organic matter and mineral elements. Fore...
Taste
- Dry Leaf Aroma
- Clean, fresh, with distinct chestnut tone (栗香, lìxiāng). Tea from the glacial belt of Fuzhi Mountain may have the so-called "cold aroma" (冷香, lěngxiāng) — a subtl...
- Liquor Aroma
- Intense and rich (浓爽, nóngshuǎng). Chestnut tone dominates, complemented by clean "green" freshness. In the best batches, the aroma is high and lasting.
- Liquor Color
- Yellow-green, bright and clear (黄明清澈, huáng míng qīngchè), with light luster.
- Spent Leaves
- Tender yellow color (嫩黄, nènhuáng), leaves open in whole "bouquets" (成朵, chéng duǒ), bud tips are clearly visible (芽锋显露). Leaf structure testifies to qu...
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 1
Details
- Picking
- Predominantly spring — around Gǔyǔ (谷雨, "Grain Rain," approximately April 19–21). Highest grades are picked before Guyu, standard grades — after.
- Raw Material
- Shoots must be robust, with abundant white down (芽叶肥壮，多白毫). After picking, raw material is immediately sorted, achieving uniformity by size and degree of maturity, then laid out...
- Vitamins
- Present are vitamin C (ascorbic acid), B vitamins (B₁, B₂), vitamin E, vitamin K. Vitamin C is partially preserved due to minimal oxidation during production.
- Early harvest months
- 3, 4
- Late harvest months
- 4, 5
- Peak harvest months
- 4
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Region coverage: China, Zhèjiāng Province (浙江省, Zhèjiāng shěng), Shèngzhōu City (嵊州市, Shèngzhōu shì), Sìmíng Mountain area (四明山, Sìmíng Shān)
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