Shàngguǎn Xiān Hú Chá上莞仙湖茶
Shàngguǎn xiān hú chá
- Origin
- China, Guǎngdōng Province (广东, Guǎngdōng), Héyuán City (河源市, Héyuán s...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
Provenance and specifications
- Origin
- China, Guǎngdōng Province (广东, Guǎngdōng), Héyuán City (河源市, Héyuán shì), Dōngyuán County (东源县, Dōngyuán xiàn), Shàngguǎn Township (上莞镇, Shàngguǎn zhèn)
- Tea type
- Gaiwan
- SKU
- SHANGGUAN-XIAN-HU-CHA-CN
Brewing recipes
- Gongfu: 75°C, 5 g / 100 ml, 10s, 3 steeps
- Western: 70°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Process
- རྫས་མེད་ཀྱི་བཅུད་ཆུང་གི་འཇམ་ཆུ་བེད་སྤྱོད་ན་མངར་བ་དང་གཙང་མའི་རོ་མངོན་པར་བྱེད། གྲོད་ཁོག་སྟོང་པར་མི་མཆོད།
- Tea amount
- 3 g per 150 ml (1:50 ratio).
- Teaware
- Glass tumbler — for observing the «green tea dance» (绿茶舞, lǜchá wǔ) and evaluating liquor color. White porcelain gàiwǎn (盖碗) — for fuller aroma development.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
Origin
- Tea type
- Green
- Soil
- Predominantly acidic yellow and red soils (酸性黄壤、红壤, suānxìng huáng rǎng, hóng rǎng) with deep soil horizon (>1 m), high organic matter content and acidic react...
Taste
- Liquor Aroma
- Persistent chestnut-rice, with clean green note. Aroma persists through many infusions.
- Liquor Color
- Jade-green, transparent and bright (碧绿清澈, bìlǜ qīng chè) for mingqian cha. Yellow-green, light (黄绿明亮) for autumn picking.
- Spent Leaves
- Tender-green, uniform, bright (嫩绿匀亮, nèn lǜ jūn liàng). Buds and leaves are fresh and lively, with characteristic reddish dots along leaf edges (叶缘红点显) — trace of gent...
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 2
- Sensory Source Descriptor L Intensity
- 2
Details
- Picking
- Spring picking by seasonal categories:
- Pluck Standard
- Supreme grade (AAA) — single buds or bud with one leaf ≤2.5 cm long. First grade — bud with one leaf. Second grade — bud with two leaves.
- Raw Material
- Hand picking. Buds and shoots must be uniform, fresh, without traces of pests. All raw material undergoes 100% control for pesticide residues.
- Alkaloids
- Caffeine — moderate content. Theobromine and theophylline are present.
- Amino Acids
- High content, typical for high-mountain teas with prolonged cloudy exposure. Main component — L-theanine. High level of amino acids combined with moderate polyphenols determines...
- Essential Oils
- Responsible for signature roasted rice aroma; formed during hand firing in wok and two-stage drying.
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Region coverage: China, Guǎngdōng Province (广东, Guǎngdōng), Héyuán City (河源市, Héyuán shì), Dōngyuán County (东源县, Dōngyuán xiàn), Shàngguǎn Township (上莞镇, Shàngguǎn zhèn)
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