Studio pack
Tàihú Cuì Zhú
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Tàihú Cuì Zhú太湖翠竹
Tàihú cuì zhú
- Origin
- China, Jiāngsū Province (江苏, Jiāngsū), Wúxī City (无锡市, Wúxī shì)
- Tea type
- Green Tea
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
SKU · TAIHU-CUI-ZHU-CN
Tea dossier
Provenance and specifications
- Origin
- China, Jiāngsū Province (江苏, Jiāngsū), Wúxī City (无锡市, Wúxī shì)
- Tea type
- Gaiwan
- SKU
- TAIHU-CUI-ZHU-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 150–200 ml.
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Green
Taste
- Dry Leaf Aroma
- Clean, fresh, with chestnut notes (栗香) and light floral undertones. Aroma persistent, without "raw" grassiness.
- Liquor Aroma
- High, clean and lasting (清香持久 / 清高持久). Chestnut tones are complemented by fresh vegetal and delicate floral notes. Aroma is delicate — this is "quiet" beauty, characte...
- Liquor Color
- Transparent, clear, bright (清澈明亮), tender green or greenish-yellow shade.
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 4
Details
- Picking
- Spring, predominantly during the "Qingming" period (清明, early April) and several days after. Premium batches (明前茶) are harvested before Qingming — in late March.
- Pluck Standard
- One bud and one leaf at initial opening stage (一芽一叶初展, yì yá yì yè chūzhǎn). Production of 500 g of finished tea requires more than 30,000 tender shoots.
- Raw Material
- Shoots tender, whole, uniform in size, without mechanical damage and pest traces. Freshly harvested raw material is immediately delivered for processing.
- Alkaloids
- Caffeine — moderate content (approximately 3–4%), providing gentle stimulation.
- Amino Acids
- Elevated content due to use of Fu'an Da Bai and Fuding Da Hao cultivars, as well as favorable growing conditions (diffused light, humidity). L-theanine — dominant amino acid...
- Essential Oils
- Complex of volatile compounds, including furan derivatives and pyrazines (formed during finishing pan-firing), responsible for chestnut-nutty tone.
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Region coverage: China, Jiāngsū Province (江苏, Jiāngsū), Wúxī City (无锡市, Wúxī shì)
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