Studio pack
Xinning Dān Cóng
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Xinning Dān Cóng兴宁单丛
Xīngníng dān cóng
- Origin
- China, Guǎngdōng Province (广东省, Guǎngdōng shěng), Méizhōu Prefecture ...
- Tea type
- Oolong Tea
- Water temperature
- 95 °C
- Gongfu water temperature
- 92 °C
SKU · XINGNING-DAN-CONG-CN
Tea dossier
Provenance and specifications
- Origin
- China, Guǎngdōng Province (广东省, Guǎngdōng shěng), Méizhōu Prefecture (梅州市, Méizhōu shì), Xinning County (兴宁市, Xīngníng shì)
- Tea type
- Gaiwan
- SKU
- XINGNING-DAN-CONG-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 8 g per 110 ml (classic gongfu proportion — 1:20 by weight).
- Water temperature
- 95 °C
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Oolong
Taste
- Dry Leaf Appearance
- Tight, firmly twisted strips (条索紧结壮实, tiáosuǒ jǐnjié zhuàngshí), dark chestnut with oily luster (乌褐油润). Leaf is uniform, well-calibrated; granulated form (CT...
- Dry Leaf Aroma
- Intense honey-orchid note (蜜兰香, mìlán xiāng) — the tea's calling card. When warming the gaiwan, layers unfold: first pure floral sweetness, then peach and apricot ...
- Liquor Color
- Golden-amber with crystal clarity (金黄莹亮, jīnhuáng yíngliang) for spring tea; autumn — slightly warmer, orange-yellow.
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 1
- Sensory Source Descriptor Li Intensity
- 1
Details
- Pluck Standard
- Spring tea of highest grade — whole bud or bud with one leaf; for first grade — bud with two leaves; for mass production — bud with three leaves. Harvest is conducted after morn...
- Raw Material
- Uniform shoot maturity, absence of mechanical damage and foreign odors. Leaf integrity is critically important for forming characteristic aroma during subsequent shakings.
- Alkaloids
- Caffeine — about 3.8% (above average for oolongs), providing pronounced tonic effect. Theobromine and theophylline are present in trace amounts, complementing mild stimulating a...
- Amino Acids
- Total content in spring raw material — ≥ 2.8%. L-theanine constitutes the main portion and is responsible for sweetness, "umami-like" softness and relaxing effect.
- Minerals
- Potassium, magnesium, manganese, zinc, phosphorus. Mountain acidic soils provide intensive mineral profile, which manifests in aftertaste structure.
- Vitamins
- Vitamin C (ascorbic acid), B-group vitamins (B₁, B₂), vitamin E (tocopherols), vitamin P (rutin). Vitamin C content in oolongs is lower than in green teas due to partial destruc...
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Region coverage: China, Guǎngdōng Province (广东省, Guǎngdōng shěng), Méizhōu Prefecture (梅州市, Méizhōu shì), Xinning County (兴宁市, Xīngníng shì)
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