Dàlǐ Gǎn Tǒng Chá大理感通茶
Dàlǐ gǎntōng chá
- Origin
- China, Yúnnán Province (云南, Yúnnán), Dàlǐ Bái Autonomous Prefecture (...
- Tea type
- Pu-erh Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 98 °C
Provenance and specifications
- Origin
- China, Yúnnán Province (云南, Yúnnán), Dàlǐ Bái Autonomous Prefecture (大理白族自治州, Dàlǐ Báizú Zìzhìzhōu), western slope of the Cāngshān range (苍山, Cāngshān), vicinity of Gǎn Tǒng Sì monastery (感通寺, Gǎntōng Sì), located between Shèngyìng Peak (圣应峰, Shèngyìng Fēng) and Mǎlóng Peak (马龙峰, Mǎlóng Fēng)
- Tea type
- Gaiwan
- SKU
- DALI-GANTONG-CHA-CN
Brewing recipes
- Gongfu: 98°C, 7 g / 100 ml, 10s, 12 steeps
- Western: 98°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Tea amount
- 3–5 g per 150 ml water (ratio approximately 1:50).
- Teaware
- Glass vessel or porcelain gàiwǎn (盖碗, gàiwǎn). Glass allows observation of "leaf dance" — large *C. taliensis* leaves beautifully unfold in water.
- Water temperature
- 85 °C
- Gongfu water temperature
- 98 °C
- Tea amount
- 7 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Pu-erh
- Soil
- Acidic yellow-brown mountain soils (酸性黄棕壤, suānxìng huáng zōng rǎng), rich in minerals and organic matter, with good drainage.
Taste
- Dry Leaf Aroma
- Pronounced chestnut tone (熟板栗香, shú bǎnlì xiāng) with floral-fruity undertone, persistent, deep.
- Liquor Color
- Tender green, transparent, with bright clarity (嫩绿清澈, nènlǜ qīngchè). With repeated brewings, color may acquire warm yellowish-green shade.
- Spent Leaves
- Leaves unfold completely, demonstrating dense, elastic texture with even edges. Color — bright green with yellowish shade. Characteristic large leaf blade area, typical of *C. t...
- Sensory Source Descriptor Dt Intensity
- 3
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 4
Details
- Picking
- Spring harvest (March — early April) is considered most valuable. Autumn harvest is also possible but less common.
- Pluck Standard
- One bud and one-two upper young leaves (一芽一叶 / 一芽二叶, yī yá yī yè / yī yá èr yè). For highest grades ("Gan Tong Biyu," 感通碧玉) — exclusively tend...
- Raw Material
- Leaves must be fresh, undamaged, uniform in size, harvested in morning hours after dew has dried.
- Alkaloids
- Caffeine (咖啡碱, kāfēi jiǎn) — approximately 2.5–4.0%, theobromine, theophylline. Caffeine content may be somewhat lower than in *C. sinensis var. assamica*, due to species charac...
- Minerals
- Potassium (K), magnesium (Mg), manganese (Mn), zinc (Zn), fluorine (F), selenium (Se) — high mineral content is due to rich mountain soils of Cangshan.
- Vitamins
- Vitamin C (ascorbic acid) — preserved thanks to minimal processing; B vitamins (B₁, B₂); vitamin E (tocopherols); vitamin K.
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Region coverage: China, Yúnnán Province (云南, Yúnnán), Dàlǐ Bái Autonomous Prefecture (大理白族自治州, Dàlǐ Báizú Zìzhìzhōu), western slope of the Cāngshān range (苍山, Cāngshān), vicinity of Gǎn Tǒng Sì monastery (感通寺, Gǎntōng Sì), located between Shèngyìng Peak (圣应峰, Shèngyìng Fēng) and Mǎlóng Peak (马龙峰, Mǎlóng Fēng)
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