Studio pack
Wùyuán Xiān Zhī
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Wùyuán Xiān Zhī婺源仙枝
Wùyuán xiān zhī
- Origin
- China, Jiāngxī Province (江西省, Jiāngxī Shěng), Shàngráo City (上饶市, Shà...
- Tea type
- Green Tea
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
SKU · WUYUAN-XIAN-ZHI-CN
Tea dossier
Provenance and specifications
- Origin
- China, Jiāngxī Province (江西省, Jiāngxī Shěng), Shàngráo City (上饶市, Shàngráo Shì), Wùyuán County (婺源县, Wùyuán Xiàn)
- Tea type
- Gaiwan
- SKU
- WUYUAN-XIAN-ZHI-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 (glass cup) or 5 g per 150 ml gaiwan.
- Teaware
- Transparent glass cup with straight walls (ideal for observing the unfolding of "twig" tea leaves), porcelain gaiwan or thin-walled porcelain teapot.
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Red-yellow soils (红黄壤, hóng huáng rǎng) predominate with pH 4.5–6.5, deep humus horizon, high organic content and good drainage capacity. About 90% of tea garden soils...
Taste
- Dry Leaf Aroma
- Clean, high, with distinct chestnut tone (栗香) and light overtone of field flowers.
- Liquor Aroma
- Persistent and clean. Roasted chestnut dominates (板栗香, bǎnlì xiāng), complemented by a subtle orchid overtone (兰花香, lánhuā xiāng). Aroma persists through several infus...
- Liquor Color
- Clean, bright, from light green to yellow-green (碧绿清澈明亮). High transparency.
- Spent Leaves
- Tender green, even, with well-preserved structure of bud and two leaves. Leaves are soft and elastic.
- Taste
- Fresh (鲜爽, xiānshuǎng), soft, with pronounced sweetness and full body. Lǒng aftertaste with growing sweetness (回甘, huígān) and sensation of purity.
- Sensory Source Descriptor Cz Intensity
- 3
Details
- Pluck Standard
- One bud and two upper leaves (一芽二叶, yī yá èr yè), just beginning to unfold (初展, chūzhǎn). For Xian Zhi, the integrity of the shoot, its freshness and absence of m...
- Raw Material
- Shoots must be uniform in length and color, without purple leaves, without pest damage, without foreign plant impurities.
- Alkaloids
- Caffeine (咖啡碱) — ~2–4% of dry mass. Theobromine and theophylline — in trace amounts.
- Minerals
- Potassium, manganese, fluorine, zinc, selenium (in trace amounts, depends on soil).
- Polyphenols
- Content — on average about 20–27% of dry mass (characteristic of high-mountain green teas of Jiangxi). Main fraction — catechins (EGCG, EGC, ECG), providing astringent tone and ...
- Vitamins
- C (ascorbic acid), B₁, B₂, E, K. High vitamin C content — characteristic feature of green teas that preserve it thanks to gentle heat treatment.
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Region coverage: China, Jiāngxī Province (江西省, Jiāngxī Shěng), Shàngráo City (上饶市, Shàngráo Shì), Wùyuán County (婺源县, Wùyuán Xiàn)
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