Studio pack
Zhúxī Máojiān
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Zhúxī Máojiān竹溪毛尖
Zhúxī máojiān
- Origin
- China, Húběi Province (湖北省), Shíyàn City (十堰市, Shíyàn Shì), Zhúxī Cou...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · ZHUXI-MAOJIAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Húběi Province (湖北省), Shíyàn City (十堰市, Shíyàn Shì), Zhúxī County (竹溪县)
- Tea type
- Gaiwan
- SKU
- ZHUXI-MAOJIAN-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 (1:50 ratio) for glass method; 5 g per 120 ml for gongfu in gaiwan.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Green
Taste
- Dry Leaf Aroma
- Pure high aroma (清香, qīngxiāng) with pronounced floral note (花香, huāxiāng) — a characteristic feature distinguishing Zhuxi tea from many analogues in the maojian category. Aged ...
- Liquor Color
- Tender green, clear, bright (嫩绿明亮, nèn lǜ míngliàng).
- Spent Leaves
- Tender green, uniform (嫩绿匀齐), buds and leaflets unfold as "bouquets" standing vertically (芽叶成朵竖立).
- Taste
- Fresh and mellow-oily (鲜醇, xiānchún), with good body due to high polyphenol content. Clear invigorating freshness (浓爽, nóngshuǎng). Prolonged, persistent returning swe...
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 3
Details
- Picking
- Main season — spring (March–April), quality peak — before Qingming festival. Due to high-altitude location (800–1200 m), the growing season is extended, and late bud awakening e...
- Pluck Standard
- Special grade (特级) — individual buds or one bud with one beginning-to-unfold leaflet, length ≤ 2.0 cm; first grade (一级) — one bud with one leaflet (proportion ≥ 90%); second gra...
- Alkaloids
- Caffeine, theobromine, theophylline. Caffeine content typical for high-altitude green teas.
- Amino Acids
- Free amino acid content — ≥ 2.95%. Main component — L-theanine, providing mellowness, "body" and sweetness of taste. High content is explained by low average vegetatio...
- Essential Oils
- Form "pure aroma with floral tone"; alcohol and acid-ester fractions predominate.
- Polyphenols
- Content — ≥ 32.94%, which is 20–30% higher than the average indicator of ordinary green teas. According to Huázhōng Agricultural University laboratory data (华中农业大学, 2006), ...
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Region coverage: China, Húběi Province (湖北省), Shíyàn City (十堰市, Shíyàn Shì), Zhúxī County (竹溪县)
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