Studio pack
Kāng Zhuān
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Kāng Zhuān康砖
kāng zhuān
- Origin
- China, Sìchuān Province (四川, Sìchuān), Ya'an City (雅安市, Yǎ'ān Shì)
- Tea type
- Dark Tea
- Water temperature
- 100 °C
- Gongfu water temperature
- 100 °C
SKU · KANG-ZHUAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Sìchuān Province (四川, Sìchuān), Ya'an City (雅安市, Yǎ'ān Shì)
- Tea type
- Gaiwan
- SKU
- KANG-ZHUAN-CN
Brewing recipes
- Gongfu: 100°C, 6 g / 100 ml, 10s, 10 steeps
- Western: 100°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5 g per 500 ml water (boiling method); 3 g per 500 ml (decoction method).
- Teaware
- Ceramic or cast iron teapot for boiling; gaiwan or Yixing teapot for infusion method.
- Water temperature
- 100 °C
- Gongfu water temperature
- 100 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Dark
- Alt Names
- Sìchuān Cāng Chá (四川藏茶) — general name for Sichuan Tibetan teas; Nánlù Biān Chá (南路边茶) — trade designation by delivery route.
- Climate
- Subtropical humid, with mild winters and cool summers. Average annual temperature 15–18°C. Frequent fogs diffuse sunlight, providing natural shading conditions.
- Soil
- Slightly acidic yellow-brown mountain soils, organic matter content ≥ 1.5%. Rich in minerals, including selenium and zinc.
- Topography
- Western edge of the Sichuan Basin, transition from hilly foothills to the Héngduàn mountain ranges (横断山脉), preceding the Tibetan Plateau.
Taste
- Dry Leaf Appearance
- Dense rectangular brick with neatly rounded corners. Standard brick dimensions — 17 × 9 × 6 cm, weight — 0.5 kg. Surface is even, dense, without cracks or crumbling. C...
- Liquor Aroma
- Rich, warm. Aged aroma dominates with woody-nutty undertones. Aged specimens (10+ years) show complex bouquet with medicinal and "pharmaceutical" notes.
- Liquor Color
- Red, rich, clear, with deep amber hue (红浓透亮, hóng nóng tòu liàng).
- Spent Leaves
- Large leaves of chestnut-brown color with visible stems. Texture is somewhat coarse but soft — leaves don't crumble.
- Sensory Source Descriptor Dt Intensity
- 4
- Sensory Source Descriptor L Intensity
- 2
Details
- Picking
- Predominantly summer and autumn, when leaves reach full maturity. For higher grades (Jin Jian), spring harvest is possible.
- Alkaloids
- Caffeine (moderate content — tea doesn't cause excessive stimulation), theobromine, theophylline.
- Amino Acids
- L-theanine and other free amino acids, forming "smooth" sweetness.
- Minerals
- Potassium, calcium, magnesium, zinc, selenium, manganese, fluoride.
- Vitamins
- C, B1, B2, PP, K.
- Early harvest months
- 3, 4
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Region coverage: China, Sìchuān Province (四川, Sìchuān), Ya'an City (雅安市, Yǎ'ān Shì)
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