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Pack Cup Origin

Studio pack Éméi Máo Fēng

Golden cup Brewing profile

Origin notes Tea origin

Gaiwan

Éméi Máo Fēng峨眉毛峰

Éméi máo fēng

Origin: China, Sìchuān Province (四川省, Sìchuān shěng), Ya'an City (雅安市, Yǎ'ān ...
Tea type: Green Tea
Water temperature: 80 °C
Gongfu water temperature: 80 °C

SKU · EMEI-MAO-FENG-CN

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Encyclopedia dossier

Provenance, character and identification

Origin: China, Sìchuān Province (四川省, Sìchuān shěng), Ya'an City (雅安市, Yǎ'ān shì), Yǔchéng District (雨城区, Yǔchéng qū), Fèngmíng Township (凤鸣乡, Fèngmíng xiāng), Guìhuā Village (桂花村, Guìhuā cūn)
Tea type: Gaiwan
SKU: EMEI-MAO-FENG-CN

Brewing recipes

Gongfu: 80°C, 5 g / 100 ml, 10s, 3 steeps
Western: 75°C, 3 g / 200 ml, 180s, 2 steeps

Tea dossier

Brewing, origin and taste notes

Brewing

Tea amount: 3 g per 150–180 ml (glass cup or porcelain cup); 5–7 g per 100–120 ml gaiwan.
Teaware: Glass cup or white porcelain cup (white background emphasizes delicate green color of liquor). Gàiwǎn (盖碗) for gongfu style.
Water temperature: 80 °C
Gongfu water temperature: 80 °C
Tea amount: 5 g
Gongfu water volume: 100 ml

Origin

Tea type: Green
Soil: Brown earth (棕壤, zōng rǎng) with deep, loose fertile horizon. pH 4.5–6.5—optimal acidity. Organic matter content—>1.0%. Territory is free from industrial pollution.

Taste

Dry Leaf Aroma: Clean, fresh (清香, qīngxiāng) with pronounced undertone of tender chestnut (嫩栗香, nèn lìxiāng)—characteristic note of spring harvest. Delicate floral overtones in the fi...
Liquor Aroma: Fresh, clean, with stable chestnut base. Aroma stably manifests throughout several infusions. When cooling—soft grassy-floral notes.
Liquor Color: Slightly greenish-yellow (微黄而碧绿, wēi huáng ér bìlǜ), transparent and bright. Delicate opalescence, characteristic of teas with high amino acid content.
Spent Leaves: Tender green, uniform (嫩绿匀整, nèn lǜ yún zhěng). Whole buds are distinctly visible—bright, glossy (全芽明亮, quán yá míngliàng). Leaf is elastic, retain...
Sensory Source Descriptor Cz Intensity: 2
Sensory Source Descriptor H Intensity: 3

Details

Picking: Early spring (早春, zǎochūn). Main period—end of March to early April, before the Qīngmíng festival (清明, Qīngmíng) and in the first days after it.
Pluck Standard: For premium grade (特级, tèjí)—single buds ≥90%, length ≤2 cm. For first grade (一级)—one bud with one beginning-to-unfurl leaf ≥80%. For second grade (二级)—one bud with tw...
Alkaloids: Caffeine content (咖啡碱)—30% higher than average green tea (according to producer data). This provides pronounced tonic effect. Theobromine and theophylline are present.
Amino Acids: Content in spring harvest—≥3.0%. L-theanine—dominant amino acid, forming fresh, umami-like taste and providing calming balance with caffeine.
Minerals: Fluorine (content provides caries-preventive effect—effectiveness of suppressing cariogenic bacteria is 1.3 times higher than ordinary green tea, according to producer data). Po...
Polyphenols: Content for first grade—≥28% of dry weight. Main catechins: EGCG, ECG, EC, EGC. Polyphenols are responsible for moderate astringency, antioxidant action and stimulation of fat m...

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Region coverage: China, Sìchuān Province (四川省, Sìchuān shěng), Ya'an City (雅安市, Yǎ'ān shì), Yǔchéng District (雨城区, Yǔchéng qū), Fèngmíng Township (凤鸣乡, Fèngmíng xiāng), Guìhuā Village (桂花村, Guìhuā cūn)

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