Studio pack
Jìngshān Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Zhejiang
Jìngshān Chá径山茶
Jìngshān Chá
- Origin
- China, Zhèjiāng Province (浙江, Zhèjiāng), Hángzhōu City (杭州, Hángzhōu)...
- Tea type
- Zhejiang Green Teas
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · JING-SHANCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Zhèjiāng Province (浙江, Zhèjiāng), Hángzhōu City (杭州, Hángzhōu), Yúháng District (余杭区, Yúháng Qū)
- Tea type
- Zhejiang
- SKU
- JING-SHANCHA-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
- Process
- በመጀመሪያ ብርጭቆውን እስከ 7/10 ድረስ በውሃ (80–85°C) ይሙሉ፣ ከዚያ ሻዩን ይጨምሩ። ለከፍተኛ ደረጃ ሻዮች የሚመከር ሲሆን የሻይ ቅጠሎቹ ቀስ ብለው እየሰጠሙ ሲከፈቱ ለማየት ያስችላል።
- Tea amount
- 3 g per 150 ml water (1:50 ratio).
- Teaware
- Glass cup (玻璃杯) — for observing the unfolding of twisted shoots and evaluating liquor color.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
Origin
- Tea type
- Green
- Soil
- Acidic red or yellow soils (红壤 / 黄壤) with pH 4.5–6.0, deep profile, high organic matter content. Leaf litter from bamboo and coniferous trees enriches the soil, creating a power...
Taste
- Dry Leaf Appearance
- Fine, tightly twisted shoots with characteristic curled form (细紧卷曲). Color is bright emerald-green (绿翠) with abundant silvery down (显毫). In supreme grades — uniform, elegant, gr...
- Dry Leaf Aroma
- Delicate aroma of young buds (嫩香, nèn xiāng), chestnut note (板栗香, bǎnlì xiāng), orchid overtone (兰花香, lánhuā xiāng). Aroma is clean, without grassiness.
- Liquor Aroma
- Persistent, high, with chestnut-orchid profile. Unfolds gradually from steeping to steeping.
- Liquor Color
- Tender green, clean, bright and clear (嫩绿莹亮).
- Spent Leaves
- Tender, whole shoots gathered in "buds" (细嫩成朵). Color is even, light green. Leaves are elastic, lively.
- Sensory Source Descriptor Cz Intensity
- 2
Details
- Cultivar
- For Jingshan Cha production, both specialized local cultivars and adapted introduced varieties of *Camellia sinensis* var. *sinensis* are used:
- Pluck Standard
- Six categories: special class of three levels (特级一、二、三等) and three standard grades (一级、二级、三级). Raw material must be fresh, tender, without diseased leaves or damage.
- Raw Material
- Tender, uniform shoots. For niancha (碾茶), raw material from tea bushes that have undergone shading (覆下栽培, fù xià zāipéi) is used — following Japanese "kabuse...
- Cultural Significance
- Jingshan Cha is a tea with unique civilizational significance extending far beyond gastronomy. It is:
- Name Breakdown
- ጅንግ ሻን ቻ ከጋስትሮኖሚ ዘልሎ የዓለም ሥልጣኔ አምሳያ የሆነ ልዩ ባሕላዊ ትርጉም ያለው ሻይ ነው። እነዚህም፦
- Alkaloids
- Caffeine — moderate content. Theobromine, theophylline.
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Region coverage: China, Zhèjiāng Province (浙江, Zhèjiāng), Hángzhōu City (杭州, Hángzhōu), Yúháng District (余杭区, Yúháng Qū)
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