Studio pack
Tiāntái Huáng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Zhejiang
Tiāntái Huáng Chá天台黄茶
Tiāntái huángchá
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng Shěng), Táizhōu Prefecture (台...
- Tea type
- Yellow Tea
- Water temperature
- 75 °C
- Gongfu water temperature
- 78 °C
SKU · TIANTAI-HUANGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng Shěng), Táizhōu Prefecture (台州市, Táizhōu Shì), Tiāntái County (天台县, Tiāntái Xiàn)
- Tea type
- Zhejiang
- SKU
- TIANTAI-HUANGCHA-CN
Brewing recipes
- Gongfu: 78°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 72°C, 2 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Process
- ଛିଦ୍ର-ମାଟି → ଗନ୍ଧ-ଗ୍ରହଣ, ଉଚ୍ଚ-ତାପ-ଧାରଣ → କଅଁଳ-କ୍ଷତି।
- Tea amount
- 2–3 g per 100 ml water (gongfu method) or 3–5 g per 200–250 ml (European method). When brewing in glass cup — 3 g per 200 ml.
- Teaware
- ལེགས་ཤོས་ཡིན། དཀར་ཡོལ་གྱིས་དྲི་མ་མི་འཇིབ། ཁ་ཀྲོམ་གྱི་དྲི་མ་གསལ་བར་བྱེད། ཁོལ་ཆུའི་གསེར་མདོག་ལ་ལྟ་རྒྱ་ཡང་ཆོག
- Water temperature
- 75 °C
- Gongfu water temperature
- 78 °C
- Tea amount
- 5 g
Origin
- Tea type
- Yellow tea
Taste
- Dry Leaf Aroma
- Fresh, clean, with distinct chestnut note (熟板栗香, shú bǎnlì xiāng) — the signature of this tea. Light floral undertones possible in the background.
- Liquor Color
- Tender green, clear, with bright golden-yellow cast (嫩绿清澈, nènlǜ qīngchè). With repeated infusions shifts toward warm yellow-green.
- Spent Leaves
- Leaves unfold completely, demonstrating whole, tender shoots of bright yellow color (嫩黄鲜亮, nèn huáng xiān liàng). Uniformity and juiciness of spent leaves are key...
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 4
- Sensory Source Descriptor L Intensity
- 4
Details
- Alkaloids
- Caffeine (咖啡碱, kāfēi jiǎn) — 3.3%, theobromine, theophylline. Caffeine level is typical for *Camellia sinensis var. sinensis*.
- Minerals
- Potassium (K), magnesium (Mg), manganese (Mn), zinc (Zn), fluorine (F), selenium (Se). Mineral profile is determined by volcanic soils of the region.
- Vitamins
- Vitamin C (ascorbic acid) — preserved thanks to rapid fixation; B-group vitamins (B₁, B₂); vitamin E (tocopherols).
- Early harvest months
- 3
- Late harvest months
- 4
- Peak harvest months
- 4
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Region coverage: China, Zhèjiāng Province (浙江省, Zhèjiāng Shěng), Táizhōu Prefecture (台州市, Táizhōu Shì), Tiāntái County (天台县, Tiāntái Xiàn)
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