Studio pack
Wǔfēng Máo Jiān
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Wǔfēng Máo Jiān五峰毛尖
Wǔfēng máo jiān
- Origin
- China, Húběi Province (湖北, Húběi), Yíchāng City (宜昌, Yíchāng), Wǔfēng...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · WUFENG-MAO-JIAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Húběi Province (湖北, Húběi), Yíchāng City (宜昌, Yíchāng), Wǔfēng Tujia Autonomous County (五峰土家族自治县, Wǔfēng Tǔjiāzú Zìzhìxiàn)
- Tea type
- Gaiwan
- SKU
- WUFENG-MAO-JIAN-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
- 1. 다구를 뜨거운 물로 데우고 버립니다.
- Tea amount
- 3 g per 150 ml (glass/cup) or 5 g per 200–250 ml. For flash steeps in gaiwan—3–4 g per 100–120 ml.
- Teaware
- Glass tumbler (玻璃杯, bōlí bēi)—allows observation of leaf opening and down movement in liquor. Porcelain gàiwǎn (盖碗, gàiwǎn)—for more controlled multiple brewing. ...
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
Origin
- Tea type
- Green
- Soil
- Acidic yellow-brown mountain soils (mountain yellow earths) predominate, rich in organic matter and enriched with microelements—zinc (Zn) and selenium (Se). Acidic reaction (pH ...
Taste
- Dry Leaf Appearance
- Thin, straight, tightly twisted tea leaves (条索紧结, tiáosuǒ jǐnjié), uniform in size (匀整, yúnzhěng). Color—tender green with oily luster (嫩绿油润, nènlǜ yóur...
- Dry Leaf Aroma
- Clean, fresh, with distinct chestnut-nutty note (熟栗香, shú lì xiāng), characteristic of Wufeng. Premium batches have a light floral undertone reminiscent of orchid (兰花香...
- Liquor Aroma
- High, persistent chestnut aroma, complemented by gentle sweetness of fresh greenery. In the best samples—a complex combination: chestnut + orchid (嫩栗香和兰花香的复合香型).
- Liquor Color
- Tender green, bright and clear (嫩绿明亮, nènlǜ míngliàng). Light suspension of down is visible in the cup (茶毫浮动, cháháo fúdòng).
- Spent Leaves
- Tender green, glossy, elastic (嫩绿润亮, nènlǜ rùnliàng). Leaves are uniform, without coarse stems; light pressure reveals elasticity.
- Sensory Source Descriptor Cz Intensity
- 3
Details
- Picking
- Predominantly spring. Harvest begins in mid-March and continues until early May. Most valuable is the early spring harvest before Qīngmíng (清明, Qīngmíng) and between Q...
- Raw Material
- Fresh, intact, without mechanical damage or overheating. Delivery from plantation to production facility in the shortest possible time to avoid spontaneous oxidation.
- Essential Oils
- The aromatic complex is formed primarily by linalool, geraniol, and pyrazines (the latter responsible for the chestnut-nutty note typical of pan-fired green teas).
- Minerals
- Wufeng soils are enriched with zinc (Zn) and selenium (Se), which transfer to leaves and determine the tea's special mineral profile.
- Vitamins
- Vitamin C (ascorbic acid), B-group vitamins (B₁, B₂), vitamin E (tocopherols).
- Early harvest months
- 3, 4
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Region coverage: China, Húběi Province (湖北, Húběi), Yíchāng City (宜昌, Yíchāng), Wǔfēng Tujia Autonomous County (五峰土家族自治县, Wǔfēng Tǔjiāzú Zìzhìxiàn)
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