Tántáng Máojiān覃塘毛尖
Tántáng Máojiān
- Origin
- China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zì...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
Provenance and specifications
- Origin
- China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū), Guìgǎng City (贵港市, Guìgǎng Shì), Tántáng District (覃塘区, Tántáng Qū)
- Tea type
- Gaiwan
- SKU
- TANTANG-MAOJIAN-CN
Brewing recipes
- Gongfu: 75°C, 5 g / 100 ml, 10s, 3 steeps
- Western: 70°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Tea amount
- 3–5 g per 150–200 ml water.
- Teaware
- Transparent glass cup with straight walls (ideal for observing the "dance" of thin tea leaves) or thin-walled porcelain gaiwan.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Deep, fertile, loose — weathered purple shales predominate (紫页岩风化土). Acidity (pH) — 4.5–6.0. High organic content.
- Topography
- Mountains are densely covered with forest, dissected by streams and gorges. Plantations are located on slopes and plateaus, protected from strong winds.
Taste
- Dry Leaf Appearance
- Thin, slender, almost straight tea leaves (条索纤细圆直), rich emerald-green color (色泽翠绿). White down is abundant and clearly visible (毫锋显露).
- Dry Leaf Aroma
- High, pure, with distinct tone of roasted chestnuts (板栗香, bǎnlì xiāng). Freshness without grassy "rawness."
- Liquor Aroma
- Persistent, high and complex. Chestnut overtone dominates, complemented by light floral sweetness. Aroma holds throughout several infusions.
- Liquor Color
- Yellow-green, bright and clear (汤色黄绿明亮).
- Spent Leaves
- Tender green, uniform, bright (嫩绿明亮匀整). Buds and leaves are well preserved.
- Taste
- Fresh (鲜爽), mellow (醇厚), sweet (甘润). Body — medium, pleasant "fullness" without roughness. Aftertaste — long, with growing sweetness (回甘).
Details
- Picking
- Spring, from early March (Chunfen period, 春分) to late April. The best raw material — March and early April harvests.
- Pluck Standard
- One bud and one leaf (一芽一叶, yī yá yī yè) or one bud and two leaves in the initial stage of opening (一芽二叶初展). Shoots must be of equal length, healthy, without purple le...
- Raw Material
- Freshness and integrity of shoots — absolute priority. After harvest, raw material is immediately delivered to the factory for processing.
- Alkaloids
- Caffeine (咖啡碱) — ~2.5–4% of dry mass. Trace amounts of theobromine and theophylline are also present.
- Amino Acids
- Increased content, including L-theanine (L-茶氨酸), responsible for sweetness and "umami" flavor note, as well as the relaxing effect of tea.
- Minerals
- Potassium, phosphorus, magnesium, manganese, zinc, fluorine.
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Region coverage: China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū), Guìgǎng City (贵港市, Guìgǎng Shì), Tántáng District (覃塘区, Tántáng Qū)
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