Studio pack
Lánlǐng Máo Jiān
Golden cup
Brewing profile
Origin notes
Tea origin
Gongfu Brewing
Lánlǐng Máo Jiān兰岭毛尖
Lánlǐng máo jiān
- Origin
- China, Húnán Province (湖南省, Húnán Shěng), Yuèyáng City (岳阳市, Yuèyáng ...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · LANLING-MAO-JIAN-CN
Tea dossier
Provenance and specifications
- Origin
- China, Húnán Province (湖南省, Húnán Shěng), Yuèyáng City (岳阳市, Yuèyáng Shì), Xiāngyīn County (湘阴县, Xiāngyīn Xiàn)
- Tea type
- Gongfu Brewing
- SKU
- LANLING-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
- Process
- የብር ሱፉን ፍሰቱ እንዳያወጣውና መጠጡን እንዳያደፈርስ ውሃውን በብርጭቆው ግድግዳ በኩል ያፍሱ።
- Tea amount
- 3 g per 150 ml (1:50 ratio).
- Teaware
- Glass tumbler — recommended method. Two methods:
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
Origin
- Tea type
- Green
Taste
- Dry Leaf Appearance
- Flat, straight "swords" (条索扁直如剑), emerald-green (翠绿) with abundant silvery down (显毫). Each tea leaf — "like a small sword" (根根似剑): 1.5–2.5 cm long, with clea...
- Dry Leaf Aroma
- Clean, high, with green freshness. In highest grades — subtle chestnut undertone (栗香).
- Liquor Aroma
- Clean (清香, qīngxiāng) — main note, high and persistent. In "Thin sword" — pronounced chestnut undertone (栗香, lìxiāng), warm and enveloping. The aroma doesn't ...
- Liquor Color
- Tender green, bright and clear (嫩绿明亮). Light "neon" gleam — sign of high chlorophyll content.
- Spent Leaves
- Tender green, uniform, "alive" (嫩绿匀齐鲜活). Flat "swords" unfold but maintain shape — good indicator of processing quality.
- Taste
- Soft and balanced (醇爽, "mellow-fresh"). Returning sweetness — stable and prolonged (回甘持久). Amino acid freshness (鲜味) — foreground of taste. Astringency minimal. Body —...
Details
- Cultivar
- Main cultivars:
- Picking
- Spring — main and most valuable. Standard "五不采" (wǔ bù cǎi, "five prohibitions"): do not pick purple buds, damaged leaves, diseased shoots, buds with de...
- Amino Acids
- ≥3.32% — above standard level (~2%). L-theanine — dominant amino acid, responsible for fresh, "juicy" taste and mild relaxing effect.
- Minerals
- K (potassium), Mg (magnesium), Zn (zinc), Se (selenium), P (phosphorus) — result of unique purple-shale soils.
- Polyphenols
- ≥30%. Catechins — 30% higher than average ordinary green tea. EGCG — main catechin, providing antioxidant activity.
- Vitamins
- C (ascorbic acid — elevated content due to early spring harvest), B group (B₁, B₂).
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Region coverage: China, Húnán Province (湖南省, Húnán Shěng), Yuèyáng City (岳阳市, Yuèyáng Shì), Xiāngyīn County (湘阴县, Xiāngyīn Xiàn)
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