Studio preview
Bái Háo Yìn Zhèn Xīn Chá
Studio preview
Bái Háo Yìn Zhèn Xīn Chá
Studio preview
Bái Háo Yìn Zhèn Xīn Chá
Studio preview
Bái Háo Yìn Zhèn Xīn Chá
Studio preview
Bái Háo Yìn Zhèn Xīn Chá
Studio preview
Bái Háo Yìn Zhèn Xīn Chá
Studio preview
Bái Háo Yìn Zhèn Xīn Chá
Studio preview
Bái Háo Yìn Zhèn Xīn Chá
Gaiwan
Bái Háo Yìn Zhèn Xīn Chá白毫银针新茶
báiháo yínzhēn xīn chá
- Origin
- China, primarily Fújiàn Province (福建, Fújiàn)
- Tea type
- White Tea
- Water temperature
- 70 °C
- Gongfu water temperature
- 75 °C
SKU · BAIHAO-YINZHEN-XIN-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, primarily Fújiàn Province (福建, Fújiàn)
- Tea type
- Gaiwan
- SKU
- BAIHAO-YINZHEN-XIN-CHA-CN
Brewing recipes
- Gongfu: 75°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 65°C, 2 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Teaware
- glass (beautiful to observe "needle dance"), porcelain gaiwan or thin porcelain.
- Water temperature
- 70 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- White
Taste
- Dry Leaf Aroma
- very subtle — white flowers, fresh straw, light honey, sometimes melon/white peach.
- Spent Leaves
- unfold slowly; smell clean, "garden-like," without mustiness.
- Taste
- soft, sweetish, almost without bitterness; astringency appears with boiling water or over-steeping.
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 4
- Sensory Source Descriptor L Intensity
- 4
Details
- Cultivar
- si utilizzano prevalentemente varietà a foglia grande definite “bianche”:
- Raw Material
- hand-picking, integrity, uniformity of size and silvery down. Any damage is immediately noticeable in the liquor.
- Cultural Significance
- "fresh Yin Zhen" is often used as a reference for tastings: it helps understand what "pure sweetness" and "airy aroma" of white tea means.
- History
- Bai Hao Yin Zhen is one of China's most famous white teas. Its "fresh" version has always been the standard of delicacy: the market values precisely the spring aro...
- Name Breakdown
- — «ነጭ ፀጉረ-ስስ»፦ ቡቃያዎቹ በብርማ ላባ ተሸፍነዋል።
- Amino Acids
- responsible for sweetness, softness and "umami" sensation.
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Region coverage: China, primarily Fújiàn Province (福建, Fújiàn)
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