Studio pack
Zhèngzhái Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Zhèngzhái Chá郑宅茶
Zhèngzhái chá
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Pútián Prefecture (莆田市, P...
- Tea type
- Oolong Tea
- Water temperature
- 95 °C
- Gongfu water temperature
- 92 °C
SKU · ZHENGZHAI-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Pútián Prefecture (莆田市, Pútián Shì), Xiānyóu County (仙游县, Xiānyóu Xiàn)
- Tea type
- Gaiwan
- SKU
- ZHENGZHAI-CHA-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
- 7 g per 140 ml (gongfu, 1:20 ratio) or 3–4 g per 200–250 ml (European style).
- 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 Aroma
- Dominant note — orchid (兰花香, lánhuā xiāng), pure, high and penetrating. Undertones of peach-nectarine (水蜜桃, shuǐmìtáo) and longan (桂圆, guìyuán). With ex...
- Liquor Color
- Oolong type — golden-amber (金黄清澈, jīnhuáng qīngchè), transparent, bright. Green type — jade-green (碧绿明亮, bìlǜ míngliàng).
- Spent Leaves
- Fleshy, elastic, fully opened leaves with distinct red edge around margins (红边明显, hóngbiān míngxiǎn). Texture soft, glossy. Color from olive-green to copper-golden dep...
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 1
- Sensory Source Descriptor Li Intensity
- 1
Details
- Alkaloids
- Caffeine (咖啡碱, kāfēi jiǎn) — moderate level, typical for Minnan oolongs (≈2.5–3.5% dry weight). Theobromine (可可碱, kěkě jiǎn) and theophylline (茶碱, chájiǎn) — in trace amounts.
- Minerals
- Potassium, magnesium, manganese, iron, zinc, fluorine, phosphorus, selenium. Elevated iron and zinc content — distinctive feature of this terroir, due to mineral composition of ...
- Vitamins
- Vitamins C (ascorbic acid), B₁, B₂, E (tocopherols), K, P (rutin). Vitamin C content decreases with charcoal roasting but is preserved in green varieties.
- Early harvest months
- 4, 9
- Late harvest months
- 5, 10
- Peak harvest months
- 4, 5, 9, 10
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Region coverage: China, Fújiàn Province (福建省, Fújiàn Shěng), Pútián Prefecture (莆田市, Pútián Shì), Xiānyóu County (仙游县, Xiānyóu Xiàn)
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