Studio pack
Pújiāng Què Shé
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Pújiāng Què Shé蒲江雀舌
Pújiāng què shé
- Origin
- China; Sìchuān Province (四川, Sìchuān); Pújiāng County (蒲江县, Pújiāng X...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · PUJIANG-QUE-SHE-CN
Tea dossier
Provenance and specifications
- Origin
- China; Sìchuān Province (四川, Sìchuān); Pújiāng County (蒲江县, Pújiāng Xiàn) within Chéngdū Municipality (成都, Chéngdū)
- Tea type
- Gaiwan
- SKU
- PUJIANG-QUE-SHE-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
- 3g per 150ml (1:50 ratio).
- Teaware
- Glass tumbler (玻璃杯, bōli bēi) — for observing "bud dance" during opening; white porcelain gaiwan (白瓷盖碗, báicí gàiwǎn) — for aroma concentration.
- 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 Aroma
- Clean, fresh green aroma (清香, qīng xiāng) as base. Premium grade supplemented with delicate "youthful aroma" (嫩香, nèn xiāng); spring batches — chestnut notes (栗香,...
- Liquor Aroma
- High and lasting (馥郁高长, fùyù gāo cháng). Fresh green note dominates with delicate floral-chestnut background. As liquor cools, aroma doesn't weaken but acquir...
- Liquor Color
- Yellow-green, clear and bright (黄绿明亮, huánglǜ míngliàng). High transparency.
- Spent Leaves
- Tender green, even and uniform (嫩绿匀整). Bud tips retain liveliness, opening as "buds" (芽尖鲜活成朵).
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 3
Details
- Picking
- Spring harvest from February to April. Thanks to high effective temperature sums in early spring, Pujiang leads tea zones in Zhejiang and Jiangsu by 10–35 days.
- Alkaloids
- Caffeine content elevated compared to summer-autumn harvests, providing pronounced tonic effect. Theobromine and theophylline also present.
- Amino Acids
- ≥3.5%, substantially higher than average for green teas (usually 2–3%). L-theanine — main component responsible for characteristic taste freshness, relaxed concentration effect ...
- Essential Oils
- Complex of volatile compounds forming "clean aroma" (清香) and "chestnut notes" (栗香), fixed by manual aroma enhancement stage (提香).
- Minerals
- Zinc and magnesium — natural markers of Pujiang soils; potassium, manganese, fluorine.
- Polyphenols
- ≥25%. Among catechins, EGCG and EGC predominate — powerful antioxidants. Relatively high level for early green tea, due to abundant cloudy illumination and moderate altitude.
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Region coverage: China; Sìchuān Province (四川, Sìchuān); Pújiāng County (蒲江县, Pújiāng Xiàn) within Chéngdū Municipality (成都, Chéngdū)
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