Studio pack
Qiāndǎo Yù Yè
Golden cup
Brewing profile
Origin notes
Tea origin
Zhejiang
Qiāndǎo Yù Yè千岛玉叶
Qiāndǎo yù yè
- Origin
- China, Zhèjiāng Province (浙江, Zhèjiāng), Chun'an County (淳安县, Chún'ān...
- Tea type
- Zhejiang Green Teas
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · QIANDAO-YU-YE-CN
Tea dossier
Provenance and specifications
- Origin
- China, Zhèjiāng Province (浙江, Zhèjiāng), Chun'an County (淳安县, Chún'ān Xiàn), Qiandaohu Lake area (千岛湖, Qiāndǎo Hú)
- Tea type
- Zhejiang
- SKU
- QIANDAO-YU-YE-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 (1:50 ratio). For more concentrated taste — 5 g per 150 ml.
- Teaware
- Glass tumbler (recommended — allows observing leaf opening and liquor clarity); white porcelain gaiwan (盖碗); porcelain cup with lid.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Acidic red soils (红壤, hóng rǎng) and sandy soils (砂质土), rich in minerals. Reaction — weakly acidic, optimal for *Camellia sinensis*.
Taste
- Dry Leaf Aroma
- Clean, high, with pronounced bean note (豆香, dòu xiāng) — main tone — and soft undertone of fresh greenery (清香, qīng xiāng). Light "milky" tenderness (嫩香, nèn...
- Liquor Aroma
- Fresh, persistent, with dominating bean-nutty profile. As the cup cools, floral and herbal undertones emerge. Aroma clean, without foreign admixtures.
- Liquor Color
- Yellow-green, bright, clear (黄绿明亮). Fresh tea — with tender greenish glow; with storage the liquor darkens.
- Spent Leaves
- Tender green, fleshy, uniform leaflets, gathered in neat "bouquets" (嫩绿成朵, nèn lǜ chéng duǒ). Leaves elastic, dense. Even coloring without spots and darkenin...
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 3
Details
- Raw Material
- Fresh leaf after picking undergoes mandatory spreading (摊放, tānfàng) for 6–12 hours, until moisture drops to 70–72%. This stage is critically important for aroma formation ...
- Alkaloids
- Caffeine — moderate content, providing mild tonic effect in synergy with L-theanine. Also present are theobromine and theophylline.
- Amino Acids
- High content (exact figures for Qiandao Yu Ye not standardized, but source material Jiukeng is characterized by good amino acid accumulation). L-theanine — main component, formi...
- Minerals
- Fluorine — 200–300 ppm (tooth enamel strengthening). Potassium, manganese, zinc. Acidic red soils with rich mineral composition provide saturated elemental profile.
- Polyphenols
- More than 30% of dry mass — above average for green teas. Main components — EGCG, ECG, EGC. Provide antioxidant activity, structural taste density and astringent component, bala...
- Vitamins
- Vitamin C — relatively high content in fresh raw material. B-group vitamins. Vitamin K.
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Region coverage: China, Zhèjiāng Province (浙江, Zhèjiāng), Chun'an County (淳安县, Chún'ān Xiàn), Qiandaohu Lake area (千岛湖, Qiāndǎo Hú)
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