Studio pack
Taiwanese Green Tea "False Spring" Qīng Xīn
Golden cup
Brewing profile
Origin notes
Tea origin
Gongfu Brewing
Taiwanese Green Tea "False Spring" Qīng Xīn台湾「假春」青心绿茶
Táiwān 'jiǎ chūn' qīngxīn lǜchá
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Towns...
- Tea type
- Green Tea
- Water temperature
- 70 °C
- Gongfu water temperature
- 75 °C
SKU · TAIWAN-JIA-CHUN-QINGXIN-LUCHA-CN
Tea dossier
Provenance and specifications
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Míngjiān Xiāng)
- Tea type
- Gongfu Brewing
- SKU
- TAIWAN-JIA-CHUN-QINGXIN-LUCHA-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
- 3–5 g per 150–200 ml water (gongfu method). For European brewing — 2–3 g per 200 ml.
- Teaware
- ምርጥ ምርጫ። ነጭ ሸክላ መዓዛዎችን አይጠጥም እንዲሁም ዕንቁማውን የጠመቀ ውሃ ጥላ ለማድነቅ ያስችላል።
- Water temperature
- 70 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
Taste
- Dry Leaf Aroma
- Delicate, clean, with distinct floral notes — hyacinth, violet, light hint of fresh-cut grass.
- Liquor Color
- Very light, pale yellow with slightest pearlescent sheen. Transparency perfect — liquor "glows" in cup. With repeated steepings, shade shifts toward tender green.
- Spent Leaves
- Small, whole, tender leaves of light green color, fully expanded. Shoots — "one bud, one leaf" — perfectly preserved shape and demonstrate harvest uniformity.
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 2
- Sensory Source Descriptor L Intensity
- 3
Details
- Picking
- January 2019. Exclusively hand-picked to the standard "one bud and one upper leaf" (一芽一葉, yī yá yī yè). Harvest was conducted in early morning hours to minim...
- Minerals
- Potassium (K), magnesium (Mg), manganese (Mn), zinc (Zn), fluorine (F), iron (Fe). Elevated iron content due to red ferrallitic soils of Mingjian and manifests in mineral charac...
- Vitamins
- Vitamin C (ascorbic acid) — preserved in significant quantity thanks to steam fixation (steam less destructive to ascorbic acid than high-temperature firing); B-group vitamins (...
- Early harvest months
- 3, 4
- Late harvest months
- 4, 5
- Peak harvest months
- 4
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Region coverage: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Míngjiān Xiāng)
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