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Pack Cup Origin

Studio pack Jīnjǐng Máo Jiān

Golden cup Brewing profile

Origin notes Tea origin

Gaiwan

Jīnjǐng Máo Jiān金井毛尖

Jīnjǐng máo jiān

Origin: China, Húnán Province (湖南省, Húnán shěng), Chángshā County (长沙县, Cháng...
Tea type: Green Tea
Water temperature: 85 °C
Gongfu water temperature: 75 °C

SKU · JINJING-MAO-JIAN-CN

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Encyclopedia dossier

Provenance, character and identification

Origin: China, Húnán Province (湖南省, Húnán shěng), Chángshā County (长沙县, Chángshā xiàn), Jīnjǐng town (金井镇, Jīnjǐng zhèn)
Tea type: Gaiwan
SKU: JINJING-MAO-JIAN-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; 5–6 g per 120 ml for gaiwan in gongfu style.
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 Appearance: Tea particles are thin, uniform, spirally twisted (卷曲似螺), with abundant white down (白毫显露), silvery-green color with emerald undertone. Surface is smooth, glossy.
Dry Leaf Aroma: Clean, high aroma with pronounced chestnut note (栗香, lì xiāng), especially noticeable in special grade. When warmed in the hand, fresh floral-herbal base unfolds.
Liquor Aroma: Persistent, clean, with chestnut accent in top notes and refreshing greenness at the base. Aroma persists through several infusions.
Liquor Color: Tender green, transparent, with bright clean luster (嫩绿清澈, nèn lǜ qīngchè).
Spent Leaves: Tender, uniform, bright green, with preserved integrity of buds and leaves.
Sensory Source Descriptor Cz Intensity: 3

Details

Pluck Standard: Special grade (特级, tèjí) — predominantly whole buds no longer than 2.0 cm; first grade — one bud and one leaf in initial opening stage (≥80%); second grade — one bud a...
Raw Material: Exclusively organic farming — only organic fertilizers are used; plantations are certified by the Swiss organization IMO (Institute for Marketecology) according to organic tea s...
Alkaloids: Caffeine, theobromine, theophylline — standard set for quality green tea, providing mild stimulation.
Amino Acids: High level due to foggy microclimate and shading, forms sweetness and "body" of taste.
Essential Oils: Chestnut and herbaceous aromatic compounds formed during drum fixation and down lifting stage.
Vitamins: B group, vitamin C (significant content in fresh spring raw material), vitamin K.

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Region coverage: China, Húnán Province (湖南省, Húnán shěng), Chángshā County (长沙县, Chángshā xiàn), Jīnjǐng town (金井镇, Jīnjǐng zhèn)

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