Studio pack
Taishan Nü Ér Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Taishan Nü Ér Chá泰山女儿茶
Tàishān nǚ ér chá
- Origin
- China, Shāndōng Province (山东省, Shāndōng shěng), Tai'an Prefecture-lev...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · TAISHAN-NU-ER-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Shāndōng Province (山东省, Shāndōng shěng), Tai'an Prefecture-level City (泰安市, Tài'ān shì)
- Tea type
- Gaiwan
- SKU
- TAISHAN-NU-ER-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
- 2–3 g per 150 ml (European method); 5–7 g per gaiwan 100–120 ml (gongfu).
- Teaware
- Porcelain gàiwǎn (盖碗) or cup made of white/blue-white porcelain. Glass tumbler — for visual enjoyment: leaves slowly sink to the bottom and unfold, creating a picturesque s...
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
Taste
- Dry Leaf Aroma
- Pronounced chestnut (栗香, lìxiāng) — the main aromatic signature of the tea. In nuances — roasted nuts, light sweetness of baked chestnut, undertone of fresh greenery.
- Liquor Aroma
- Clean, high, with chestnut dominance. As it cools, soft floral and grassy notes unfold. Aroma is persistent and prolonged.
- Liquor Color
- Clear, from tender green to yellow-green. With correct temperature — clean and bright, with light opalescent glow.
- Spent Leaves
- Leaves unfold evenly, color — tender green, uniform. Leaf is elastic, thick, "fleshy" — visual evidence of northern origin.
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 1
Details
- Pluck Standard
- Predominantly one bud and one-two young leaves (一芽一叶 or 一芽二叶). For premium batches — only tender terminal shoots.
- Alkaloids
- Caffeine (咖啡碱, kāfēijiǎn) — content typical for green teas (2.5–3.5% of dry weight). Theobromine and theophylline are present in trace amounts.
- Amino Acids
- Elevated content — one of the distinguishing features. L-theanine (L-茶氨酸) provides characteristic sweetness and umami undertone. High amino acid level — result of long winter ac...
- Essential Oils
- Dominant aromatic components — pyrazines and furan compounds, responsible for chestnut aroma formed during pan-firing (shaqing).
- Polyphenols
- Content is moderate for green tea — about 18–24% of dry weight. Main catechins: EGCG, ECG, EC, EGC. Relatively low polyphenol content compared to southern analogues explains the...
- Vitamins
- Vitamin C (ascorbic acid), B vitamins (B₁, B₂), vitamin E.
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Region coverage: China, Shāndōng Province (山东省, Shāndōng shěng), Tai'an Prefecture-level City (泰安市, Tài'ān shì)
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