Studio pack
Wūniú Zǎo
Golden cup
Brewing profile
Origin notes
Tea origin
Zhejiang
Wūniú Zǎo乌牛早
wūniú zǎo
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng Shěng), Wēnzhōu City (温州市, Wē...
- Tea type
- Zhejiang Green Teas
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · WUNIU-ZAO-CN
Tea dossier
Provenance and specifications
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng Shěng), Wēnzhōu City (温州市, Wēnzhōu Shì), Yǒngjiā County (永嘉县, Yǒngjiā Xiàn)
- Tea type
- Zhejiang
- SKU
- WUNIU-ZAO-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
- 3–4 g per 150–200 ml water (glass brewing); 5 g per 100–120 ml (gaiwan, flash steeps method).
- Teaware
- Glass tumbler (玻璃杯) — ideal for observing shoot opening and liquor color; porcelain gaiwan (盖碗) — for more controlled and multiple brewing; porcelain teapot — for everyday tea d...
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Predominantly red-yellow lateritic (红壤/黄壤), acidic and weakly acidic (pH 4.5–5.5), with high organic matter content, well-drained. Mountain slopes with forest litter provide nat...
Taste
- Dry Leaf Aroma
- Clean, fresh, with distinct chestnut notes (栗香, lìxiāng). When rubbed in palms, light grassy and sweetish overtones unfold.
- Liquor Aroma
- High, bright, persistent (高鲜持久). Dominated by notes of roasted chestnut and beans (豆花香), with delicate floral background. Aroma remains in empty cup, gradually transitioning to ...
- Liquor Color
- Tender green, transparent and bright (嫩绿明亮), with crystalline luster (清澈). As it cools may slightly yellow.
- Spent Leaves
- Bright emerald-green, fleshy, uniform. Leaves unfold whole, forming neat «buds» (匀齐成朵). Buds and leaves dense, elastic to touch, indicating high nutrient content.
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 1
Details
- Raw Material
- Freshly picked, whole, without mechanical damage and overheating. Delivery from plantation to factory — maximally prompt, to avoid onset of spontaneous oxidation.
- Alkaloids
- Caffeine (咖啡碱) — typical for green tea 2–4% dry mass. Theobromine and theophylline — in trace amounts. Caffeine/theanine ratio favorable for mild toning without pronounced stimu...
- Minerals
- Potassium, magnesium, phosphorus, zinc, manganese, fluorine, selenium.
- Polyphenols
- According to national standard GB/T 20360-2006, polyphenol content in finished tea — 20.1–29.5%. For extra early harvest, lower values are characteristic (closer to 20%), which ...
- Vitamins
- Ascorbic acid (vitamin C) — increased content, characteristic of extra early harvests; B vitamins (B₁, B₂), vitamin E, β-carotene.
- Early harvest months
- 3, 4
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Region coverage: China, Zhèjiāng Province (浙江省, Zhèjiāng Shěng), Wēnzhōu City (温州市, Wēnzhōu Shì), Yǒngjiā County (永嘉县, Yǒngjiā Xiàn)
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