Sìchuān Biān Chá四川边茶
Sìchuān biān chá
- Origin
- China, Sìchuān Province (四川, Sìchuān), main production areas: Ya'an P...
- Tea type
- Dark Tea
- Water temperature
- 95 °C
- Gongfu water temperature
- 95 °C
Provenance and specifications
- Origin
- China, Sìchuān Province (四川, Sìchuān), main production areas: Ya'an Prefecture (雅安, Yǎ'ān), Gānzī Prefecture (甘孜, Gānzī), Ābā Prefecture (阿坝, Ābā), as well as some other areas bordering the Tibet Autonomous Region
- Tea type
- Gaiwan
- SKU
- SICHUAN-BIAN-CHA-CN
Brewing recipes
- Gongfu: 95°C, 7 g / 100 ml, 10s, 9 steeps
- Western: 93°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Process
- སི་ཁྲོན་མཐའ་ཇ་རྒྱུན་དུ་བསྒྲིལ་མ་ཡིན་པས། བཏུང་བའི་སྔོན་དུ་ཆུང་ཙམ་གཏོང་དགོས། ཇ་ལོ་མ་ལ་གནོད་པ་མི་བཟོ་བའི་ཆེད་དུ་ཕུའེར་གྲི་སམ་ཕུགས་ལྕགས་ཀྱིས་ཟབ་ཟབ་བྱེད་དགོས།
- Tea amount
- 5-7 grams per 150-200 ml of water (for flash steeps). For steeping in a large teapot - based on desired strength.
- Teaware
- Yixing clay teapot is ideal, as it retains heat well and allows the tea to fully unfold. You can also use a gaiwan or porcelain teaware.
- Water temperature
- 95 °C
- Gongfu water temperature
- 95 °C
- Tea amount
- 7 g
Origin
- Tea type
- Dark
- Climate
- Subtropical monsoon climate with distinct seasons. Characterized by high humidity, abundant precipitation, frequent fogs and moderate amounts of sunlight. Average annual tempera...
- Soil
- Diverse, but mainly fertile soils rich in organic matter and minerals.
Taste
- Dry Leaf Aroma
- Rich, with notes of wood, earth, dried fruits, spices, sometimes with smoky or "cellar" nuances. With age, the aroma becomes more complex and deep.
- Liquor Aroma
- Bright, woody-spicy, with shades of dried fruits, nuts, sometimes with light smokiness.
- Liquor Color
- From dark amber to reddish-brown, clear, rich.
- Spent Leaves
- Large, whole or broken leaves, dark brown color.
- Sensory Source Descriptor Dt Intensity
- 4
- Sensory Source Descriptor L Intensity
- 2
Details
- Picking
- Picking occurs, as a rule, in summer and autumn, when the leaves reach maturity.
- Pluck Standard
- Varies depending on the tea variety. Both young leaves (bud and 2-3 leaves) and more mature leaves with petioles can be used.
- Raw Material
- Lower than for elite teas. The main thing is that the leaves are healthy and undamaged.
- Cultural Significance
- Sichuan Bian Cha has played an important role in the economy, politics and culture of both China and Tibet for centuries. It was not just a commodity, but also a means of streng...
- Alkaloids
- Caffeine, theobromine, theophylline.
- Amino Acids
- Including L-theanine.
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Region coverage: China, Sìchuān Province (四川, Sìchuān), main production areas: Ya'an Prefecture (雅安, Yǎ'ān), Gānzī Prefecture (甘孜, Gānzī), Ābā Prefecture (阿坝, Ābā), as well as some other areas bordering the Tibet Autonomous Region
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