Studio pack
Jiangshan Lü Mǔ Dān
Golden cup
Brewing profile
Origin notes
Tea origin
Zhejiang
Jiangshan Lü Mǔ Dān江山绿牡丹
Jiāngshān lǜ mǔ dān
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng Shěng), Jiāngshān City (江山市, ...
- Tea type
- Zhejiang Green Teas
- Water temperature
- 85 °C
- Gongfu water temperature
- 75 °C
SKU · JIANGSHAN-LU-MU-DAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng Shěng), Jiāngshān City (江山市, Jiāngshān Shì), part of Qúzhōu Prefecture (衢州市, Qúzhōu Shì)
- Tea type
- Zhejiang
- SKU
- JIANGSHAN-LU-MU-DAN-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) for glass brewing. For gongfu method — 5–6 g per 120 ml.
- Water temperature
- 85 °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
- Bright chestnut aroma (板栗香, bǎnlì xiāng) — the main note; delicate floral overtones reminiscent of orchid create a "high-mountain melody" (高山韵, gāoshān yùn)....
- Liquor Aroma
- Rich, voluminous chestnut aroma with a light floral veil. A characteristic feature — the aroma persists in the cooled cup (cold cup aroma) for more than 30 minutes.
- Liquor Color
- Delicate emerald green, clear and transparent, with pronounced luster.
- Spent Leaves
- Tender, elastic leaves — green, uniform, whole; in the cup they unfold like peony petals. Quality tea floats and "blooms" in the water column; low-quality tea sinks to...
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 2
Details
- Picking
- Spring harvest: begins before the Qīngmíng festival (清明, Qīngmíng, usually early April) and concludes after Gǔyǔ (谷雨, Gǔyǔ, late April). Highest quality comes from tea...
- Pluck Standard
- Для особого сорта (特级, tèjí) — полная почка или почка с одним только начинающим разворачиваться листом; для первого сорта — почка с одним развёрнутым листом; для второ...
- Raw Material
- Harvesting in rain and dew is not permitted; thin and weakened shoots, pest-damaged leaves, and shoots with purple coloration are not collected. Raw material must be uniform, fr...
- Alkaloids
- Caffeine (approximately 2.5–3.5%), theobromine and theophylline — provide tonic effect and bitter background that balances amino acid sweetness.
- Amino Acids
- Free amino acid content — ≥ 2.8%. L-theanine forms characteristic "umami" sweetness and enhances the sensation of freshness, and also provides mild relaxing and concen...
- Essential Oils
- Responsible for forming chestnut and floral notes; their profile is formed by high-altitude terroir and traditional charcoal drying.
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Region coverage: China, Zhèjiāng Province (浙江省, Zhèjiāng Shěng), Jiāngshān City (江山市, Jiāngshān Shì), part of Qúzhōu Prefecture (衢州市, Qúzhōu Shì)
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