Wǔjiātái Gòng Chá伍家台贡茶
Wǔjiātái gòngchá
- Origin
- China, Húběi Province (湖北, Húběi), Ēnshī Tujia and Miáo Autonomous Pr...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
Provenance and specifications
- Origin
- China, Húběi Province (湖北, Húběi), Ēnshī Tujia and Miáo Autonomous Prefecture (恩施土家族苗族自治州, Ēnshī Tǔjiāzú Miáozú Zìzhìzhōu), Xuan'en County (宣恩县, Xuān'ēn Xiàn), Wànzhài Township (万寨乡, Wànzhài Xiāng), Wǔjiātái Village (伍家台村, Wǔjiātái Cūn)
- Tea type
- Gaiwan
- SKU
- WUJIATAI-GONGCHA-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
- Process
- 3 ግራም ለ200 ሚሊ ሊትር። ብርጭቆውን አንድ ሦስተኛ ያህል ሙሉ — 30 ሴኮንድ ይጠብቁ — ይሙሉ። የመረቁን አንድ ሦስተኛ በመተውና ሙቅ ውሃ በመጨመር ይጠጡ። የ«ሦስቱን ጽዋዎች» ለውጥ ይመልከቱ።
- Tea amount
- 3 g per 150 ml (glass/teapot); 5–7 g per 100–120 ml gaiwan (gongfu).
- Teaware
- Porcelain gàiwǎn (盖碗) — allows control of extraction time and fully reveals chestnut aroma. Glass cup — for observing leaf "dance" and color transformation from i...
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
Origin
- Tea type
- Green
- Climate
- Mid-subtropical monsoon humid mountain climate (中亚热带季风湿润型山地气候). Average annual temperature 15.8°C. Average annual precipitation about 1400 mm, with heat and moisture coinci...
Taste
- Dry Leaf Appearance
- Even, tight, thin strips (条索紧细, tiáosuǒ jǐnxì), color — bright emerald green with silvery sheen from down. Leaves look neat and uniform.
- Dry Leaf Aroma
- Deep, persistent chestnut aroma "shu lixiang" (熟栗香, shú lì xiāng — "roasted chestnut aroma"), complemented by clean vegetal notes and light floral ...
- Liquor Aroma
- Chestnut profile dominates and intensifies as it cools. Aroma is dense, "voluminous," with a long trail — one of the most recognizable features of this tea.
- Liquor Color
- First infusion — clean, light green (清绿); second — greenish-golden (绿亮透黄); third — deep jade (碧泛青). Liquor is transparent, bright.
- Spent Leaves
- Tender green, even, soft. Leaves unfold completely, confirming the tenderness of raw material and careful processing.
- Sensory Source Descriptor Cz Intensity
- 3
Details
- Picking
- Spring (late March — April) — main period for premium batches. Summer and autumn harvests go primarily to export tea.
- Pluck Standard
- Bud and 1–2 young leaves (一芽一二叶, yī yá yī-èr yè). For the highest grade — single buds or "one bud — one leaf" (一芽一叶).
- Raw Material
- Whole, fresh shoots without mechanical damage, uniform in size. Picking — predominantly manual.
- Alkaloids
- Caffeine — about 3–4%; theobromine, theophylline — trace amounts.
- Amino Acids
- Elevated content — 3.5–5%, primarily L-theanine. High concentration of amino acids accounts for "freshness" (鲜爽) and "sweet smoothness" (甘滑) of taste.
- Essential Oils
- Volatile compounds forming the chestnut profile — pyrazine and furan derivatives formed during high-temperature fixation (Maillard reactions).
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Region coverage: China, Húběi Province (湖北, Húběi), Ēnshī Tujia and Miáo Autonomous Prefecture (恩施土家族苗族自治州, Ēnshī Tǔjiāzú Miáozú Zìzhìzhōu), Xuan'en County (宣恩县, Xuān'ēn Xiàn), Wànzhài Township (万寨乡, Wànzhài Xiāng), Wǔjiātái Village (伍家台村, Wǔjiātái Cūn)
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