Studio pack
Táiwān Qīngxīn Bái Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Táiwān Qīngxīn Bái Chá台湾青心白茶
Táiwān qīngxīn báichá
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Towns...
- Tea type
- White Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
SKU · TAIWAN-QINGXIN-BAICHA-CN
Tea dossier
Provenance and specifications
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Míngjiān Xiāng)
- Tea type
- Gaiwan
- SKU
- TAIWAN-QINGXIN-BAICHA-CN
Brewing recipes
- Gongfu: 75°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 65°C, 2 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5 grams per 100–150 ml of water.
- Teaware
- Porcelain gàiwǎn (蓋碗, gàiwǎn) or glass teapot. Porcelain better reveals the subtle floral aroma. Yixing teapot is not recommended — its porous walls may muffle the tea...
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- White
- Climate
- Subtropical monsoon, with average annual temperature +22–25 °C and sufficient humidity. Frequent morning fogs, characteristic of the Sōngbǎilǐng area (松柏嶺, Sōngbǎilǐng, &qu...
- Soil
- Red-brown lateritic soils (紅土, hóngtǔ), rich in iron, characteristic of the Bagua Mountain Range. Formed on alluvial terraces of the Zhuoshui River. High mineral content in...
Taste
- Dry Leaf Aroma
- Complex, multi-layered, floral-fruity profile. Dominated by notes of ripe pear and tender magnolia petals, complemented by subtle hints of mango and fresh greenery.
- Liquor Aroma
- Develops and deepens the dry leaf theme, enriched with honey and creamy nuances. As the cup cools, additional fruity notes are revealed.
- Liquor Color
- Clear, light amber with golden highlights. Clean, without cloudiness.
- Spent Leaves
- Large, well-opened leaves with preserved silvery down. Color from olive-green to yellowish-green. Leaves are soft, elastic, with visible purplish petioles.
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 4
Details
- Picking
- Early spring, usually late February. Hand-picked.
- Pluck Standard
- Tender young buds (tips) together with the first two upper leaves (一芽二葉, yī yá èr yè).
- Raw Material
- Leaves must be whole, undamaged, with dense silvery down (白毫, báiháo). Shoot length 5–7 cm. Due to slow growth under shaded plantation conditions, the raw material is ...
- Alkaloids
- Caffeine content is relatively low — about 1% of dry mass (approximately 10–15 mg per 150 ml cup), which is lower than most green teas and oolongs. Theobromine and theophylline ...
- Minerals
- Potassium, magnesium, fluorine, zinc, manganese. Elevated iron and manganese content is due to the mineral composition of Mingjian's red lateritic soils.
- Vitamins
- Vitamins C, B₁, B₂. Due to low-temperature drying (+40 °C), vitamin C is preserved to a significantly greater extent than in teas that have undergone high-temperature proce...
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Region coverage: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Míngjiān Xiāng)
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