Studio pack
Zhāngzhōu Sè Zhǒng
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Zhāngzhōu Sè Zhǒng漳州色种
Zhāngzhōu sè zhǒng
- Origin
- China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu Prefecture (漳州市...
- Tea type
- South-Fujian Oolong
- Water temperature
- 95 °C
- Gongfu water temperature
- 92 °C
SKU · ZHANGZHOU-SE-ZHONG-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu Prefecture (漳州市, Zhāngzhōu shì)
- Tea type
- Gaiwan
- SKU
- ZHANGZHOU-SE-ZHONG-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
- Process
- በቀላል ሥሪቶች ላይ ከፍተኛ የፈላ ውሃ (> 100 °C) አይጨምሩ – ይህ ስስ የሆነውን የአበባ-ፍራፍሬ መዓዛ ያበላሸዋል። አዲሱ ሻይ ከመጠን በላይ ያለውን «እሳት» ለማስወገድ ለ15 ቀናት በጨለማ ቦታ እንዲቆይ ይመከራል።
- Tea amount
- 5–8 g per 100 ml (gongfu method) or 3–4 g per 200–250 ml (universal method).
- Water temperature
- 95 °C
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Oolong
Taste
- Dry Leaf Appearance
- Tightly twisted, dense spirals (卷曲形, juǎnqū xíng); surface sandy-green with oily luster and light yellowish tint (砂绿油润带黄). Even calibration, uniform leaf.
- Dry Leaf Aroma
- Pure, high, with dominance of floral tones: orchid in highest grades (兰花香, lánhuā xiāng), floral-fruity bouquet in standard batches (花果香), young chestnut in spring batches ...
- Liquor Color
- Orange-yellow (橙黄, chéng huáng), clear, transparent and bright. In light versions — closer to light golden; in versions with deep charcoal roasting — rich amber.
- Spent Leaves
- Soft, elastic, even; characteristic sign of quality oolong — "green leaf with red rim" (绿叶红镶边, lǜ yè hóng xiāngbiān): leaf center retains green-olive color, ...
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 3
Details
- Cultivar
- Сэ Чжун — купажный продукт, основу которого составляют местные фуцзяньские группы сортов (*Camellia sinensis* var. *sinensis*). Основные культивары купажа:
- Picking
- Main seasons — spring (April–May) and autumn (September–October). Spring harvest provides higher amino acid concentration and chestnut aroma overtones; autumn — pronounced flora...
- Pluck Standard
- One bud and two-three leaves (一芽二叶至三叶, yī yá èr yè zhì sān yè) for spring tea; two-four leaves are acceptable for obtaining richer body.
- Raw Material
- Polyphenol content in fresh leaf ≥ 25%, amino acids ≥ 4.0% (source data). Shoots must be whole, evenly matured, without foreign odors and coarse stems.
- Alkaloids
- Caffeine (咖啡碱, kāfēi jiǎn) — moderate level, typical for Minnan oolongs (approximately 2–4% dry weight). Theobromine (可可碱, kěkě jiǎn) and theophylline (茶碱, chá jiǎn) presen...
- Minerals
- Potassium, calcium, magnesium, manganese, zinc, selenium (the latter two in elevated amounts due to mineral composition of red-yellow mountain soils of the region), iron, fluorine.
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Region coverage: China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu Prefecture (漳州市, Zhāngzhōu shì)
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