Studio pack
Taiwanese Sencha
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Taiwanese Sencha台湾煎茶
Táiwān jiānchá
- Origin
- Taiwan, Nántóu County (南投縣, Nántóu Xiàn), Lóngténg District (龍騰, Lóng...
- Tea type
- Green Tea
- Water temperature
- 70 °C
- Gongfu water temperature
- 75 °C
SKU · TAIWAN-JIANCHA-CN
Tea dossier
Provenance and specifications
- Origin
- Taiwan, Nántóu County (南投縣, Nántóu Xiàn), Lóngténg District (龍騰, Lóngténg)
- Tea type
- Gaiwan
- SKU
- TAIWAN-JIANCHA-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
- Process
- ትኩስ ውሃ ከቅጠሉ ጋር መጀመሪያ ሲገናኝ ብዙ ጥቃቅን አረፋ (泡, pào) መታየት — ትክክለኛ የእንፋሎት ማብሰል ማሳያ ነው። አረፋ አለመኖሩ የቴክኖሎጂ ችግርን ሊያመለክት ይችላል።
- Tea amount
- 4 g per 200 ml water for flash steeping method; 2 g per 200 ml for steeping in cup or teapot.
- Teaware
- Glass or porcelain (gaiwan, glass kyusu-style teapot). Glass is preferable for observing liquor color. Yixing clay is not recommended — it absorbs the delicate aromas of steamed...
- Water temperature
- 70 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
Origin
- Tea type
- Green
- Soil
- Quartz sandy soils with clay inclusions, providing excellent drainage. Moderate acidity (pH ~5.0–5.5). The mineral composition of soils influences the formation of characteristi...
Taste
- Dry Leaf Aroma
- Bright, fresh, with dominance of fresh-cut grass (草香, cǎoxiāng), light floral tones (jasmine) and characteristic "marine" note (海苔香, hǎitái xiāng), typical for st...
- Liquor Aroma
- Develops a grassy-floral profile, complemented by sweetish notes of young peas and subtle honey tones.
- Liquor Color
- Transparent, light green, color of "pale jade" (淡翡翠色). Maintains clarity and brightness through several infusions.
- Spent Leaves
- Evenly opened whole leaves of bright green color. Large purple-green buds with down — distinctive feature of Qingxin Damao cultivar.
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 1
Details
- Picking
- Early spring (春茶). Machine picking is applied (mechanical trimmer scissors), which allows processing large volumes of raw material from the large-leaf cultivar. Standard — unope...
- Raw Material
- Fresh, undamaged flushes, immediately delivered to the factory to prevent the onset of oxidation. Processing speed is critical: minimal time should pass from picking to steaming.
- Alkaloids
- About 3% of dry mass. Caffeine (~20 mg/g dry tea), theobromine, theophylline. Mild, sustained tonic effect.
- Amino Acids
- About 4% of dry mass, with L-theanine predominance. Increased content is due to mountain terroir (slow growth) and spring picking. L-theanine is responsible for sweetness, umami...
- Minerals
- Potassium, manganese, fluorine — due to quartz-clay soils of Nantou.
- Polyphenols
- About 25% of dry mass. Main component — epigallocatechin gallate (EGCG). Steaming preserves catechins to a greater extent than pan-firing, making Taiwanese Sencha one of the mos...
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Region coverage: Taiwan, Nántóu County (南投縣, Nántóu Xiàn), Lóngténg District (龍騰, Lóngténg)
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