Studio pack
Songluocha
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Songluocha松萝茶
Sōngluó chá
- Origin
- China, Ānhuī Province (安徽, Ānhuī), Xiūníng County (休宁县, Xiūníng Xiàn)
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · SONGLUO-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Ānhuī Province (安徽, Ānhuī), Xiūníng County (休宁县, Xiūníng Xiàn)
- Tea type
- Gaiwan
- SKU
- SONGLUO-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
- Tea amount
- 3 g per 150 ml water (1:50 ratio).
- Teaware
- Glass tumbler or white porcelain gaiwan.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Climate
- Average annual temperature — 16–18°C, annual precipitation — 1500–2000 mm, relative humidity — over 78%. Year-round cloudiness and diffused light. Forest coverage — over 60%.
Taste
- Liquor Aroma
- Rich, deep, with olive dominance. Orchid and chestnut overtones. Residual aroma in empty cup (冷杯留香) persists for more than 30 minutes — this is considered a quality marker.
- Liquor Color
- Bright green, clear and transparent (鲜绿明亮). In twisted varieties — more saturated.
- Spent Leaves
- Tender, elastic shoots, even green color. Leaf whole, without damage.
- Taste
- Dense and rich (浓厚, nónghòu) — polyphenol content ≥25% provides powerful "body". Sweet and mellow (甘醇, gānchún) — pronounced returning sweetness. Slight...
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 2
Details
- Picking
- Early spring picking. For the highest grade (特级) — whole buds or one bud with one leaf. For first grade — one bud with two leaves in the initial stage of opening. For second gra...
- Raw Material
- Tender, uniform shoots, fresh and undamaged. Processing — on the day of picking.
- History
- Songluocha is one of the few teas whose history is connected with a specific technological invention that changed the entire course of tea production in China.
- Alkaloids
- Caffeine — significant content. Provides pronounced tonic effect.
- Amino Acids
- Content sufficient for forming sweetness and mellowness, balancing high polyphenol content.
- Minerals
- Potassium, magnesium, zinc, manganese, iron, fluorine, selenium.
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Region coverage: China, Ānhuī Province (安徽, Ānhuī), Xiūníng County (休宁县, Xiūníng Xiàn)
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