Studio pack
Suì Yín Zī
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Suì Yín Zī碎银子
suì yín zi
- Origin
- China, Yúnnán Province (云南, Yúnnán)
- Tea type
- Pu-erh Tea
- Water temperature
- 95 °C
- Gongfu water temperature
- 98 °C
SKU · SUI-YIN-ZI-CN
Tea dossier
Provenance and specifications
- Origin
- China, Yúnnán Province (云南, Yúnnán)
- Tea type
- Gaiwan
- SKU
- SUI-YIN-ZI-CN
Brewing recipes
- Gongfu: 98°C, 7 g / 100 ml, 10s, 12 steeps
- Western: 98°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5–7 g per 150–200 ml water (ratio approximately 1:30).
- Water temperature
- 95 °C
- Gongfu water temperature
- 98 °C
- Tea amount
- 7 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Pu-erh
Taste
- Liquor Color
- Red-brown (红浓, hóng nóng), deep, clear, with warm amber-ruby tint. Resembles the color of dark amber or aged cognac. The liquor is transparent and clean even with mult...
- Sensory Source Descriptor Dt Intensity
- 3
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 3
- Sensory Source Descriptor Mn Intensity
- 1
- Sensory Source Descriptor Se Intensity
- 3
Details
- Vintage year
- OPT-PUERH-VINTAGE-UNSPECIFIED
- Pressing format
- OPT-BF841D77083049E6
- Picking
- Spring, summer, autumn. For production of highest quality Sui Yin Zi, spring raw material (春茶, chūnchá) with higher content of amino acids and pectin is preferable.
- Name Breakdown
- — ‘የተቀጠቀጠ’፣ ‘የተፈጨ’፣ ‘የተበታተነ’።
- Alkaloids
- Caffeine (content in shu pu-erh usually amounts to 20–30 mg per 150 ml cup — lower than in green tea or coffee), theobromine, theophylline.
- Amino Acids
- Contains L-theanine and other free amino acids, however in smaller quantities than in green or white teas, due to deep fermentation.
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