Studio pack
Jīn Mǔdān
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Jīn Mǔdān金牡丹
jīn mǔdān
- Origin
- China, Fújiàn Province (福建, Fújiàn)
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · JIN-MUDAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建, Fújiàn)
- Tea type
- Gaiwan
- SKU
- JIN-MUDAN-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5–7 g per 100–150 ml water (with steeping method).
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn) — universal option allowing aroma evaluation in the lid; Yíxīng clay teapot (宜兴紫砂壶, Yíxīng zǐshā hú) — for denser, «w...
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Red
Taste
- Liquor Aroma
- Rich, persistent, unfolding in waves from steeping to steeping. In oolong — bright gardenia note in first steepings, gradually transitioning to fruity-honey; mineral base is fel...
- Liquor Color
- *Oolong:* From golden-amber to rich orange — depending on roasting degree; clear, with bright shine. *Red tea (black tea):* Bright ruby-red with golden rim (金圈, jīnquān).
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 3
Details
- Raw Material
- For high-quality Jin Mudan oolong, the standard is flush of «small to medium opening» (小至中开面, xiǎo zhì zhōng kāimiàn) — bud and two-three young, beginning to...
- Alkaloids
- Caffeine (咖啡碱, kāfēi jiǎn) — about 4.4%; theobromine and theophylline — in trace amounts.
- Amino Acids
- 2.3–3.9%, including L-theanine (L-茶氨酸, L-chá ānjīsuān). High amino acid content determines pronounced sweetness and relaxing effect.
- Minerals
- Potassium, calcium, manganese, zinc, selenium, fluorine — mineral profile enriched thanks to Wuyi soils of volcanic origin.
- Polyphenols
- About 30.8–34.9% — high indicator ensuring pronounced structure and antioxidant potential. Include catechins (EGCG, EGC, ECG), and in oolong after partial oxidation — also dimer...
- Vitamins
- Vitamin C (ascorbic acid), B vitamins (B₁, B₂), vitamin E.
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