Studio pack
Zhēngméi Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Zhēngméi Chá蒸酶茶
zhēngméi chá
- Origin
- China, Yúnnán Province (云南省, Yúnnán shěng), Líncāng Prefecture (临沧市, ...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · ZHENGMEI-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Yúnnán Province (云南省, Yúnnán shěng), Líncāng Prefecture (临沧市, Líncāng shì)
- Tea type
- Gaiwan
- SKU
- ZHENGMEI-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 for glass method; 5–7 g per 100–120 ml gaiwan for gongfu.
- Teaware
- Glass tumbler (for observing emerald liquor color and leaf unfurling); white porcelain gaiwan; porcelain teapot.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
Taste
- Dry Leaf Appearance
- Tight, straight strips (条索紧直, tiáosuǒ jǐnzhí), silvery-gray with noticeable "frost" (银灰显霜, yínhuī xiǎn shuāng). Even, neat, with clearly visible down.
- Dry Leaf Aroma
- Clean, high, with predominant fresh "green" note and light chestnut undertone.
- Liquor Color
- Bright emerald-green, clear (汤色碧绿清澈, tāngsè bìlǜ qīngchè) — significantly "greener" than pan-fired Yunnan green teas, thanks to chlorophyll preservation...
- Spent Leaves
- Tender green, even, with fully opened buds and leaves (叶底嫩绿匀整，芽叶舒展).
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 1
Details
- Picking
- Spring (March–April) — main and most valuable period; summer and autumn harvests are permitted.
- Pluck Standard
- Varies by grade: for special grade (特级, tèjí) — exclusively single buds (单芽, dānyá); for first grade — bud with one leaf; for second grade — bud with two leaves.
- Alkaloids
- Caffeine — in standard green tea range (2–3%).
- Amino Acids
- ≥ 6% — exceptionally high indicator, one of the highest among Chinese green teas. Provides pronounced umami and freshness.
- Minerals
- Selenium (Se), zinc (Zn), fluorine — due to geochemistry of red lateritic soils.
- Polyphenols
- After wet piling, content is significantly reduced compared to original raw material: in spring special grade — ≤ 20%. Polyphenols are partially transformed into less bitter for...
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Region coverage: China, Yúnnán Province (云南省, Yúnnán shěng), Líncāng Prefecture (临沧市, Líncāng shì)
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