Studio pack
Xiānrénzhǎng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Xiānrénzhǎng Chá仙人掌茶
xiānrénzhǎng chá
- Origin
- China, Húběi Province (湖北, Húběi), Dāngyáng City (当阳市, Dāngyáng Shì)
- Tea type
- Green Tea
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
SKU · XIANRENZHANG-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Húběi Province (湖北, Húběi), Dāngyáng City (当阳市, Dāngyáng Shì)
- Tea type
- Gaiwan
- SKU
- XIANRENZHANG-CHA-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 water (1:50 ratio).
- Teaware
- Glass tumbler or white porcelain gaiwan.
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Climate
- Subtropical humid monsoon. Average annual temperature — 16.4°C, annual precipitation — 1250 mm, relative humidity — ≥78%.
- Soil
- Yellow-brown soils (黄棕壤) and red sandy soils (红砂岩风化沙质土), pH 4.5–6.5. Organic matter content — ≥1.5%.
Taste
- Dry Leaf Aroma
- Clean, elegant (清香雅淡, qīngxiāng yǎdàn). Light "sunny" note (日晒气, rìshài qì) — subtle overtone characteristic of steamed green teas.
- Liquor Aroma
- Clean, persistent, with delicate green freshness. Without "roasted" notes — result of steaming rather than pan-firing fixation.
- Liquor Color
- Tender green, bright and clear (嫩绿明亮) — more intensely green than pan-fired teas, thanks to maximum chlorophyll preservation during steaming.
- Spent Leaves
- Tender, uniform shoots of bright green color — the third of the "three greens".
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 2
Details
- Raw Material
- Tender, uniform shoots without purple leaves, pest damage, or disease. Processing — on the day of picking.
- Alkaloids
- Caffeine — moderate content.
- Amino Acids
- Elevated content — steaming fixation at 100°C is gentler to thermolabile amino acids than pan-firing at 140–200°C.
- Polyphenols
- Significant content. Steaming preserves catechins in less oxidized form than pan-firing.
- Vitamins
- Vitamin C (maximally preserved thanks to gentle steaming fixation).
- Early harvest months
- 3, 4
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Region coverage: China, Húběi Province (湖北, Húběi), Dāngyáng City (当阳市, Dāngyáng Shì)
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