Studio pack
Tiānfǔ Lóng Yá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Tiānfǔ Lóng Yá天府龙芽
Tiānfǔ lóng yá
- Origin
- China, Sìchuān Province (四川, Sìchuān)
- Tea type
- Green Tea
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
SKU · TIANFU-LONG-YA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Sìchuān Province (四川, Sìchuān)
- Tea type
- Gaiwan
- SKU
- TIANFU-LONG-YA-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 (glass method); 5–7 g per 120–150 ml (gaiwan).
- Teaware
- Glass cup (玻璃杯) — allows admiring the graceful unfolding of buds; porcelain gaiwan (盖碗) — for more precise extraction control; Yixing teapot not recommended as it may overheat t...
- Water temperature
- 75 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Yellow and yellow-brown soils predominate, acidic (pH 4.5–6.0), with high organic content. In the mountainous areas of Yibin — deep weathered soils on volcanic rocks.
Taste
- Dry Leaf Appearance
- Even, slender buds or shoots of flat/needle form, covered with white down (白毫显露). Color — bright tender green with a light silvery sheen from the fuzz.
- Dry Leaf Aroma
- Fresh, clean, with a chestnut base (栗香) and light floral top notes. Ultra-early batches are characterized by a delicate "spring" aroma — greenery, young grass, light s...
- Liquor Aroma
- High and bright (高香), unfolding with chestnut-nutty tones with transitions to sweet floral trail. The aroma is persistent — maintained through several infusions.
- Liquor Color
- Bright, clear, light green or greenish-yellow (嫩绿明亮).
- Spent Leaves
- Tender, intact buds/shoots of light green color, even and uniform.
- Sensory Source Descriptor Cz Intensity
- 2
Details
- Picking
- Ultra-early spring harvest: the finest batches are collected already in late January–February, when tea bushes in other provinces are still dormant. This is due to the mild wint...
- Pluck Standard
- For premium green Tianfu Long Ya — single bud (独芽) or one bud with one beginning-to-unfold leaf (一芽一叶初展). The raw material must be tender, thick, juicy, with abundant down.
- Raw Material
- Not all Sichuan teas can use the "Tianfu Long Ya" brand — only products meeting approved production standards and included in the quality traceability system.
- Alkaloids
- Caffeine — within 25–35 mg/g; in synergy with theanine provides mild, prolonged stimulation.
- Amino Acids
- Elevated content — early spring buds accumulate maximum L-theanine over winter. The high proportion of amino acids provides pronounced freshness (鲜味, xiānwèi) and sweetness.
- Essential Oils
- Chestnut profile forms during firing (pyrazines, furanones); floral notes — linalool and geraniol from original raw material.
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