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Pack Cup Origin

Studio pack Gougounao Chá

Golden cup Brewing profile

Origin notes Tea origin

Gaiwan

Gougounao Chá狗牯脑茶

gǒugǔnǎo chá

Origin: China, Jiāngxī Province (江西, Jiāngxī), Ji'an Prefecture (吉安, Jí'ān), ...
Tea type: Green Tea
Water temperature: 80 °C
Gongfu water temperature: 75 °C

SKU · GOUGUNAO-CHA-CN

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Encyclopedia dossier

Provenance, character and identification

Origin: China, Jiāngxī Province (江西, Jiāngxī), Ji'an Prefecture (吉安, Jí'ān), Suìchuān County (遂川, Suìchuān)
Tea type: Gaiwan
SKU: GOUGUNAO-CHA-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 g per 150 ml (glass cup or gaiwan).
Teaware: Transparent glass cup (玻璃杯, bōlí bēi) — for visual enjoyment of "leaf dance"; porcelain gaiwan (盖碗, gàiwǎn) — for fuller aroma development. A small porcelain...
Water temperature: 80 °C
Gongfu water temperature: 75 °C
Tea amount: 5 g
Gongfu water volume: 100 ml

Origin

Tea type: Green
Soil: Slightly acidic (pH ≈ 5.2) sandy-loamy soils (麻沙泥土, máshā nítǔ), formed by granite weathering; rich in organic matter. At the foot of the mountain there are thermal sp...

Taste

Dry Leaf Aroma: Pure, high (清高, qīnggāo). Orchid notes (兰花香, lánhuā xiāng) and roasted chestnut (栗香, lìxiāng) dominate; in the background — subtle fruity and woody shades.
Liquor Aroma: Elegant, fresh; the orchid line unfolds more voluminously, complemented by a delicate floral-grassy veil.
Liquor Color: Transparent, from light golden to orange-golden (橙亮清碧, chéng liàng qīng bì). Surface without bubbles; tea particles quickly settle to the bottom.
Spent Leaves: Tender, whole leaves and buds — bright green, fresh, resilient; uniform fraction confirms harvest quality.
Taste: Fresh and brisk (鲜爽, xiānshuǎng), gently sweet (甘, gān), with dense "body" (醇厚, chúnhòu). Bitterness is practically absent with correct water temperature. Pr...
Sensory Source Descriptor Cz Intensity: 2

Details

Amino Acids: Content — about 3.8%, including L-theanine — key component responsible for flavor mildness (甘, gān) and synergistic "alerting without anxiety" effect paired with caffe...
Vitamins: C, B₁, B₂, E, K; vitamin C content higher than average for green teas thanks to high-altitude slow growth.
Early harvest months: 3, 4
Late harvest months: 4, 5
Peak harvest months: 4

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Region coverage: China, Jiāngxī Province (江西, Jiāngxī), Ji'an Prefecture (吉安, Jí'ān), Suìchuān County (遂川, Suìchuān)

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From the tea journal

zunyi hongcha

cultivar: Predominantly medium- and small-leaf cultivars are used, developed at the Guìzhōu Tea Research Institute (贵州省茶叶研究所) based on Meitan Experimental Station. Main varieties: Qianmei 601 (黔湄601, Qiánméi 601) — asexual clone, small tree with large leaf, developed by crossing Zhènníng Tuanyecha (镇宁团叶茶, maternal plant) and Fèngqìng Dàyè Chá (凤庆大叶茶, paternal plant), registered as national variety in 1994 (GS13013-1994); Qianmei 419 (黔湄419); Qianmei 502 (黔湄502); Méitán Táichá (湄潭苔茶, Méitán Tá...

ziyang mao jian

cultivar: The main cultivar is the Zǐyáng Group Cultivar (紫阳群体种, Zǐyáng qúntǐ zhǒng), recognized as a nationally recommended local variety (国家级地方良种). Belongs to the bush type (Camellia sinensis var. sinensis) with elliptical or lanceolate leaves. Distinguished by early bud awakening, dense branching, high resistance to adverse conditions and good productivity. Chemical profile of fresh leaf: polyphenols — 30.35%, amino acids — 3.08%, selenium — average 0.6530 mg/kg (maximum — up to 3.8536 mg/...

zunyi maofengcha

cultivar: The main cultivar is Fúdǐng Dà Bái Chá (福鼎大白茶, Fúdǐng Dà Bái Chá), clonal, medium-leaf, with high shoot-forming ability and good cold resistance. Distinguished by thick, downy shoots providing abundant white down on the finished tea. Biochemical profile: polyphenols ≥25%, amino acids ≥3.0%, water extract ≥43% — a combination ensuring high aromatics and resistance to multiple infusions.

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