Studio pack
Shāngnán Quán Míng
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Shāngnán Quán Míng商南泉茗
Shāngnán quán míng
- Origin
- China, Shaanxi Province (陕西省, Shǎnxī Shěng), Shāngluò City (商洛市), Shā...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · SHANGNAN-QUAN-MING-CN
Tea dossier
Provenance and specifications
- Origin
- China, Shaanxi Province (陕西省, Shǎnxī Shěng), Shāngluò City (商洛市), Shāngnán County (商南县)
- Tea type
- Gaiwan
- SKU
- SHANGNAN-QUAN-MING-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).
- Teaware
- Glass cup (玻璃杯) — for enjoying the process of curled tea leaves unfolding. White porcelain gàiwǎn (白瓷盖碗) — for full extraction control and aroma evaluation.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Brown earth (棕壤, zōng rǎng) with acidic reaction (pH 4.5–6.5), organic matter content over 1.0%, natural enrichment with selenium (硒, xī) and zinc (锌, xīn). Plantations are irri...
Taste
- Dry Leaf Appearance
- Thin, tightly curled spiral-shaped tea leaves (条索紧细卷曲, tiáosuǒ jǐnxì juǎnqū), covered with abundant white down (白毫显露, bái háo xiǎnlù). Color — tender gr...
- Dry Leaf Aroma
- Distinct note of tender chestnut (嫩栗香, nèn lì xiāng) — the calling card of Shangnan Quan Ming. Based on fresh, clean tone (清香, qīngxiāng), characteristic of spring gre...
- Liquor Aroma
- High and persistent chestnut aroma, transitioning to clean green freshness. In special grade tea — subtle floral nuances.
- Liquor Color
- Yellow-green (黄绿, huánglǜ), clear and transparent, with bright luster.
- Spent Leaves
- Tender green (嫩绿), uniform (匀整, yún zhěng), leaves and buds unfold into "flower buds" (鲜活成朵, xiānhuó chéng duǒ), look fresh and alive.
- Sensory Source Descriptor Cz Intensity
- 2
Details
- Picking
- Spring picking (春茶, chūnchá) — primary, from late March to late April. Highest quality — picking before Qīngmíng (明前茶, míng qián chá).
- Alkaloids
- Caffeine — typical content for green tea (2–4% dry weight). Theobromine and theophylline are present.
- Amino Acids
- Content in spring tea — not less than 3.0%. L-theanine predominates. It is precisely the high amino acid content combined with moderate polyphenols that determines the pronounce...
- Essential Oils
- Aromatic profile is determined by pyrazines and aldehydes (chestnut note forms during roasting), as well as terpene alcohols (linalool, cis-jasmone) in spring picking.
- Minerals
- Natural enrichment with selenium (硒) and zinc (锌) — consequence of geochemical features of brown earth on the southern slope of Qinling. Also contains fluorine, potassium, magne...
- Vitamins
- Vitamin C (preserved due to minimal oxidation), B vitamins (B₁, B₂), vitamin E.
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Region coverage: China, Shaanxi Province (陕西省, Shǎnxī Shěng), Shāngluò City (商洛市), Shāngnán County (商南县)
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