Studio pack
Yúnnán Jǐngmài Oolong
Golden cup
Brewing profile
Origin notes
Tea origin
Gongfu Brewing
Yúnnán Jǐngmài Oolong云南景迈乌龙
Yúnnán Jǐngmài wūlóng
- Origin
- Yúnnán Province (云南省), Pu'er City (普洱市), Láncāng Lahu Autonomous Coun...
- Tea type
- Oolong Tea
- Gongfu water temperature
- 92 °C
- Western water temperature
- 88 °C
SKU · YUNNAN-JINGMAI-WULONG-CN
Tea dossier
Provenance and specifications
- Origin
- Yúnnán Province (云南省), Pu'er City (普洱市), Láncāng Lahu Autonomous County (澜沧拉祜族自治县), Jǐngmài Mountain area (景迈山)
- Tea type
- Gongfu Brewing
- SKU
- YUNNAN-JINGMAI-WULONG-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
- Gongfu steep increment
- 5 s
- Gongfu maximum infusions
- 8
Origin
- Tea type
- Oolong
- Soil
- Lateritic red soils rich in iron oxides and quartz, pH 4.5–5.5. Stimulate polyphenol accumulation and impart mineral notes to the aftertaste.
- Topography
- Southwestern Yunnan, near the border with Myanmar. System of gentle peaks and gorges covered with subtropical forest.
Taste
- Spent Leaves
- Large leaves with pronounced "red edge, green center," resilient.
- Taste
- Full-bodied, oily mouthfeel. Honey sweetness → hazelnut, burnt sugar → light "pu-erh" bitterness → prolonged returning sweetness (huí gān). Pronounced "Yunna...
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 2
- Sensory Source Descriptor Dt Intensity
- 5
- Sensory Source Descriptor H Intensity
- 2
Details
- Pluck Standard
- Bud + 2–3 leaves (一芽二叶). For "Light Roasting" — mature three-leaf flushes. Main harvest — spring (March–May); autumn (September–October) — for more oxidized batches.
- Alkaloids
- Caffeine ~30–40 mg/g (moderate).
- Amino Acids
- L-theanine 12–15 mg/g (unroasted) / ~6% of dry mass (roasted). Provides umami and "calm alertness."
- Essential Oils
- Nerol, linalool, geraniol, ocimene, nonanal (floral notes); guaiacol, phenols (smoky roasting notes). Steam fixation (unroasted style) preserves maximum volatiles.
- Minerals
- Potassium, fluorine, manganese, zinc, calcium, magnesium, selenium.
- Polyphenols
- 18–22% (unroasted) / ~12% catechins (roasted). EGCG — main antioxidant. Theaflavins, thearubigins.
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Region coverage: Yúnnán Province (云南省), Pu'er City (普洱市), Láncāng Lahu Autonomous County (澜沧拉祜族自治县), Jǐngmài Mountain area (景迈山)
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