Ānjí Huángjīn Yá安吉黄金芽
Ānjí huángjīn yá
- Origin
- The Huángjīn Yá cultivar (黄金芽, Huángjīn Yá) was discovered in the lat...
- Tea type
- Zhejiang Green Teas
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
Provenance and specifications
- Origin
- The Huángjīn Yá cultivar (黄金芽, Huángjīn Yá) was discovered in the late 1990s at the "Deshi Jia" tea farm (德氏家茶场) in Sānqīshì township (三七市镇, Sānqīshì zhèn), Yúyáo city (余姚市, Yúyáo shì), Zhèjiāng Province (浙江, Zhèjiāng)
- Tea type
- Zhejiang
- SKU
- ANJI-HUANGJIN-YA-CN
Brewing recipes
- Gongfu: 75°C, 5 g / 100 ml, 10s, 3 steeps
- Western: 70°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Process
- 3 ግራም ሻይ ለ250–300 ሚሊሊትር በ80 °C ሙቀት ውሃ፣ ከ2–3 ደቂቃ ያቆዩ። እስከ 2–3 ጊዜ ድጋሜ ማፍላት ይቻላል።
- Tea amount
- 3–5 g per 150–200 ml of water.
- Teaware
- Transparent glass cup (玻璃杯, bōli bēi) — ideal option for contemplating golden shoots in water. Glass teapot, porcelain gaiwan (盖碗, gàiwǎn) or glass flask are also suitable.
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
Origin
- Tea type
- Green
- Soil
- Acidic or slightly acidic (pH 4.5–6.0), loose, well-drained, with deep soil profile (over 80 cm), high humus and organic matter content, rich in potassium, manganese and iron. W...
Taste
- Dry Leaf Aroma
- Delicate, sweetish, with notes of ripe persimmon, roasted chestnuts, pumpkin seeds, light oiliness (clarified butter) and fresh asparagus. In highest grades a delicate floral no...
- Liquor Aroma
- Fresh, mild, floral-herbaceous, with tones of meadow grasses, violet powder, light citrus acidity and barely perceptible creamy tone. As it cools, nutty and honey notes unfold.
- Liquor Color
- Transparent, bright, clear golden-yellow, sometimes described as "chrysanthemum color" or "Japanese persimmon color." When cooling, the color becomes even mo...
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 2
- Sensory Source Descriptor L Intensity
- 3
Details
- Pluck Standard
- For highest grades — one bud (一芽, yī yá) or one bud + one young leaf (一芽一叶, yī yá yī yè). For standard grades — one bud + two leaves (一芽二叶, yī yá èr y&#...
- Raw Material
- Shoots must be fresh, tender, without mechanical damage and signs of disease. Shoots with pronounced golden-yellow coloration are preferred — a sign of high amino acid and carot...
- Essential Oils
- Present in small amounts; responsible for floral-herbaceous aroma of the liquor.
- Minerals
- Potassium, fluorine, manganese, zinc, selenium and other trace elements.
- Vitamins
- Vitamin C, B-group vitamins (B₁, B₂), PP (niacin). Vitamin C concentration may be higher than in Anji Bai Cha.
- Early harvest months
- 3, 4
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Region coverage: The Huángjīn Yá cultivar (黄金芽, Huángjīn Yá) was discovered in the late 1990s at the "Deshi Jia" tea farm (德氏家茶场) in Sānqīshì township (三七市镇, Sānqīshì zhèn), Yúyáo city (余姚市, Yúyáo shì), Zhèjiāng Province (浙江, Zhèjiāng)
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