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Nánjīng Yǔhuā Chá
Gongfu Brewing
Nánjīng Yǔhuā Chá南京雨花茶
Nánjīng yǔhuā chá
- Origin
- China, Jiāngsū Province (江苏, Jiāngsū), sub-provincial city Nánjīng (南...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · NANJING-YUHUA-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Jiāngsū Province (江苏, Jiāngsū), sub-provincial city Nánjīng (南京, Nánjīng)
- Tea type
- Gongfu Brewing
- SKU
- NANJING-YUHUA-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
- 3–5 g per 150–200 ml water ("European" brewing method in glass); 6–8 g per 100–120 ml (gongfu cha method in gaiwan, short infusions).
- Teaware
- ཡུ་ཧྭ་ཆར་སྲོལ་རྒྱུན་དང་རྒྱུན་དུ་བཀོད་རྒྱུའི་ཐབས། དྭངས་གསལ་གྱི་རྩིག་ངོས་བརྒྱུད་“ཁེབ་ཀྱི་ཞབས་བྲོ” ལ་ལྟད་མོ་བལྟ་ཐུབ་པ་ནི་ཇ་འདིའི་མཛེས་དཔྱོད་ཀྱི་དགའ་སྤྲོ་ཆེ་ཤོས་ཤིག་ཡིན། ཚོང་ཁང་གི་ག...
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Alt Names
- Yǔhuā Chá (雨花茶, Yǔhuā Chá—abbreviated form); previously (before 1959) raw material from this region was known as Zhōngshān Yúnwù Chá (钟山云雾茶, Zhōngshān Y...
- Water
- Proximity to the Yangtze River (长江, Chángjiāng) and numerous Nanjing lakes ensures stable air humidity, so important for tender tea buds.
Taste
- Dry Leaf Aroma
- Clean, fresh (清香, qīngxiāng)—with pronounced green, floral notes (orchid) and light nutty nuances.
- Liquor Aroma
- Elegant, clean (清香幽雅, qīngxiāng yōuyǎ)—with dominating floral-herbal tones and subtle roasting note; when brewed with soft water, "airy" floral shades unfold.
- Spent Leaves
- Tender, uniform, bright green, elastic (嫩绿匀亮, nènlǜ jūnliàng). Buds and leaves are whole, undamaged, demonstrating high raw material quality and careful processing.
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 3
Details
- Picking
- Spring harvest, strictly before or around the Qīngmíng festival (清明, Qīngmíng—early April). Highest quality—pre-Qīngmíng harvest (明前茶, Míngqián chá).
- Raw Material
- Exceptionally high. Raw material must be fresh, whole, without mechanical damage, uniform in size. Minimal leaf coarseness is a mandatory condition for forming the correct needl...
- Name Breakdown
- — ཇ་གསར་བཟོ། “རྒྱ་ནག་གི་སྙན་གྲགས་ཅན་གྱི་ཇ་བཅུ” ཡི་ནང་ཚུད།
- Minerals
- Fluorine (promotes tooth enamel strengthening), potassium, magnesium, zinc, manganese. Mineral composition is enriched by volcanic deposits of core zone soils.
- Vitamins
- Vitamin C (ascorbic acid)—green tea preserves it significantly better than fermented teas. B-group vitamins (B₁, B₂, B₃).
- Early harvest months
- 3, 4
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Region coverage: China, Jiāngsū Province (江苏, Jiāngsū), sub-provincial city Nánjīng (南京, Nánjīng)
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