Studio pack
Fanjingshan Lü Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Fanjingshan Lü Chá梵净山绿茶
Fànjìngshān lǜchá
- Origin
- China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Tóngrén Prefecture (铜仁市...
- Tea type
- Green Tea
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
SKU · FANJINGSHAN-LUCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Tóngrén Prefecture (铜仁市, Tóngrén Shì)
- Tea type
- Gaiwan
- SKU
- FANJINGSHAN-LUCHA-CN
Brewing recipes
- Gongfu: 75°C, 5 g / 100 ml, 10s, 3 steeps
- Western: 70°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 3–4 g per 150–200 ml (glass) or 4–5 g per 100–120 ml (gaiwan).
- Teaware
- Clear glass cup (玻璃杯) — for observing tea bud opening; porcelain gaiwan (盖碗) — for delicate aroma development; porcelain teapot — for group tea sessions.
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Climate
- Subtropical monsoon. Average annual temperature — 16–18°C. Annual precipitation — 800–1300 mm. Sunshine hours — about 1200–1300 per year. Frost-free period — ~300 days.
- Soil
- Yellow, yellow-brown and red mountain soils with pH 4.5–6.5 and high organic matter content. Natural enrichment with zinc and selenium — characteristic feature of the entire &qu...
Taste
- Dry Leaf Appearance
- Cuifeng — flat, straight, smooth, resembling a spear tip; color — emerald green, even. Mass green tea — rolled, pearl-shaped or needle-shaped; tender green with oily luster.
- Dry Leaf Aroma
- Delicate, clean, with distinct chestnut overtone (栗香, lìxiāng). Cuifeng — refined, persistent aroma of roasted chestnuts with light floral nuances.
- Liquor Aroma
- High, persistent, with dominant chestnut note and second layer of fresh-cut grass and gentle florality. Aroma persists through several infusions.
- Liquor Color
- Tender green, bright, clear (嫩绿、清澈).
- Spent Leaves
- Tender, whole buds and leaves, even in size; color — bright light green. Cuifeng — buds open evenly, forming "blossoms."
- Taste
- Fresh, full, with pronounced sweetness and soft "body." Bitterness minimal; astringency — delicate, quickly transitioning to returning sweetness (回甘, huígān). Due...
Details
- Pluck Standard
- Raw material must be whole, fresh, without mechanical damage; buds — dense, covered with down. Production standard provides for several grades: special (特级), first (一级) and seco...
- Raw Material
- Tea plantations are located in the protected origin zone at altitude 400–1500 m. Soils must comply with standard GB/T 18407.1 (agricultural product safety) and provincial regula...
- Alkaloids
- Caffeine — typically 2.5–4.5% for green teas of the region; theobromine and theophylline — in trace amounts.
- Amino Acids
- 3.1–10.6% — outstanding indicator, especially for high-altitude early spring harvests. Dominant amino acid — L-theanine, responsible for umami character and sedative-tonic balance.
- Polyphenols
- 16.7–31.5% of dry matter (wide range depends on altitude, season and grade). Main fractions — catechins (EGCG, ECG, EC), determining antioxidant activity.
- Vitamins
- Vitamin C, B vitamins (B₁, B₂), carotenoids (provitamin A).
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Region coverage: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Tóngrén Prefecture (铜仁市, Tóngrén Shì)
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