Studio pack
Huángyún Cuì Zhú
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Huángyún Cuì Zhú黄云翠竹
Huángyún cuì zhú
- Origin
- China, Shaanxi Province (陕西省, Shǎnxī shěng), Hànzhōng City (汉中市, Hànz...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · HUANGYUN-CUI-ZHU-CN
Tea dossier
Provenance and specifications
- Origin
- China, Shaanxi Province (陕西省, Shǎnxī shěng), Hànzhōng City (汉中市, Hànzhōng shì)
- Tea type
- Gaiwan
- SKU
- HUANGYUN-CUI-ZHU-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 (gaiwan, flash steeping method); 2–3 g per 200 ml (glass cup, infusion method).
- Teaware
- Glass cup (玻璃杯) — ideal choice for observing straight, "bamboo-like" shoots floating in jade liquor. Porcelain gàiwǎn (盖碗) — for more precise extraction control a...
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
Taste
- Dry Leaf Appearance
- Shoots are straight, elegant, slightly flattened, resembling miniature bamboo leaves (秀美挺直). Color — rich green with emerald tint, with visible fine down on buds.
- Dry Leaf Aroma
- Pronounced chestnut (栗香), with light orchid note (兰花香, lánhuā xiāng). Aroma is persistent, deep, "long-lasting" (香浓，韵味深长).
- Liquor Aroma
- Chestnut-nutty base, complemented by soft floral overtones. Clean, transparent, without foreign impurities.
- Liquor Color
- Yellow-green to bright green, transparent, with light jade glow.
- Spent Leaves
- Leaves are even, intact, tender green, resilient. Well-opened, maintaining straight form.
- Sensory Source Descriptor Cz Intensity
- 2
Details
- Pluck Standard
- Bud with one to two upper leaves (一芽一叶 – 一芽二叶). For premium grade — predominantly "one bud — one leaf in initial opening" (一芽一叶初展).
- Raw Material
- Shoots must be fresh, intact, uniform in size, without mechanical damage and overheating. Visible down on buds is desirable.
- Alkaloids
- Caffeine — about 2.0–3.0% of dry mass. Theobromine and theophylline — in trace amounts.
- Vitamins
- Vitamin C (well preserved during wok firing), B-group vitamins (B₁, B₂, B₃), β-carotene, folic acid.
- Early harvest months
- 3, 4
- Late harvest months
- 4, 5
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Region coverage: China, Shaanxi Province (陕西省, Shǎnxī shěng), Hànzhōng City (汉中市, Hànzhōng shì)
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