Studio pack
Zhàoān Bā Xiān
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Zhàoān Bā Xiān诏安八仙
zhàoān bā xiān
- Origin
- China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu Prefecture (漳州市...
- Tea type
- Oolong Tea
- Water temperature
- 95 °C
- Gongfu water temperature
- 92 °C
SKU · ZHAOAN-BA-XIAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu Prefecture (漳州市, Zhāngzhōu shì), Zhàoān County (诏安县, Zhàoān xiàn)
- Tea type
- Gaiwan
- SKU
- ZHAOAN-BA-XIAN-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
- ከ100 °C በላይ የሆነ ፈላ ውሃ በቀጥታ በቅጠሉ ላይ አይጨምሩ — ከመጠን በላይ ሙቀት L-theanineን ያበላሸዋል እና የ«ትኩስ» ድምጸቱን ግልጽነት ይቀንሰዋል።
- Tea amount
- Gaiwan/gongfu — 5 g per 75 ml (ratio approximately 1:15); everyday style — 3–4 g per 150–200 ml.
- 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, heavy strands (条索紧结重实, tiáosuǒ jǐnjié zhòngshí) — longitudinal twist characteristic of Minnan oolongs; color dark olive with oily luster and...
- Liquor Aroma
- Unfolds with powerful wave of varietal aroma, transitioning to orchid-floral register; in subsequent infusions honey sweetness builds. In charcoal-roasted versions — nutty and c...
- Liquor Color
- Orange-yellow, clear and bright (橙黄明亮, chénghuáng míngliàng). With deeper oxidation or roasting — closer to amber. Red tea (black tea) from same raw material...
- Spent Leaves
- Soft, elastic, with distinct red edges (柔软明亮红边显, róuruǎn míngliàng hóngbiān xiǎn). Tint — from green-olive in center to copper-red at edges. Leaves whole, op...
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 1
Details
- Pluck Standard
- Shoot "medium open face" (中开面, zhōng kāimiàn) — from terminal bud in dormant phase and 2–4 unfolded leaves (一芽二叶至三叶, yī yá èr yè zhì sān y...
- Raw Material
- Whole shoot with uniform leaf maturity, without mechanical damage, foreign odors and excessive coarseness. Tea polyphenol content in spring raw material — not less than 25%, ami...
- Alkaloids
- Caffeine (咖啡碱, kāfēijiǎn) — approximately 2–4% of dry mass (characteristic range for oolongs); theobromine and theophylline — in trace amounts. Ba Xian variety is classified as ...
- Vitamins
- Vitamin C (in fresh leaf, partially preserved during gentle oxidation), B-group vitamins (B₁, B₂, niacin), vitamin E (α-tocopherol, in lipid fraction), vitamin K.
- Early harvest months
- 4, 9
- Late harvest months
- 5, 10
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Region coverage: China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu Prefecture (漳州市, Zhāngzhōu shì), Zhàoān County (诏安县, Zhàoān xiàn)
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