Yángyán Gōu Qīng羊岩勾青
Yángyán gōu qīng
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng shěng), Tāizhōu Prefecture (台...
- Tea type
- Zhejiang Green Teas
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
Provenance and specifications
- Origin
- China, Zhèjiāng Province (浙江省, Zhèjiāng shěng), Tāizhōu Prefecture (台州市, Tāizhōu shì), Linhai County-level City (临海市, Línhǎi shì), Hétóu Township (河头镇, Hétóu zhèn)
- Tea type
- Zhejiang
- SKU
- YANGYAN-GOU-QING-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 g per 150 ml (glass cup, "top pouring" method); 5–7 g per 100–120 ml gaiwan (gongfu).
- Teaware
- Glass cup — for visual enjoyment and daily tea drinking. Gàiwǎn (盖碗) or porcelain teapot — for gongfu.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Red-yellow soils (红黄壤, hóng huáng rǎng), deep fertile horizon. pH 4.6–6.5 — optimal acidity for tea plants. Organic matter content ≥3%. Forest coverage of the territor...
Taste
- Liquor Aroma
- High, persistent and lasting (香高持久, xiāng gāo chíjiǔ). Chestnut dominance is enriched with fresh floral overtones. Aroma does not fade over 6–8 steepings.
- Liquor Color
- Clear and bright (清澈明亮, qīngchè míngliàng) — for elite grades, tender green (嫩绿); for first grade — yellow-green with pronounced clarity.
- Spent Leaves
- Tender leaves arranged in neat clusters (细嫩成朵, xìnèn chéng duǒ), green, lively, with luster (绿润鲜活, lǜrùn xiānhuó).
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 3
Details
- Picking
- Spring harvest — most valuable. Free amino acid content in spring leaves reaches ≥4.6%, significantly higher than average for green teas.
- Alkaloids
- Caffeine (咖啡碱) in standard concentrations for green tea (~2.5–3.5%). Provides tonic effect, softened by L-theanine presence.
- Amino Acids
- Elevated content — one of the tea's calling cards. In spring harvest — ≥4.6% of dry weight. L-theanine is responsible for pronounced umami character, sweetness, and calming ...
- Minerals
- Potassium, zinc, manganese, iron, magnesium, selenium.
- Vitamins
- Vitamin C, B-group vitamins, carotenoids.
- Early harvest months
- 3, 4
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Region coverage: China, Zhèjiāng Province (浙江省, Zhèjiāng shěng), Tāizhōu Prefecture (台州市, Tāizhōu shì), Linhai County-level City (临海市, Línhǎi shì), Hétóu Township (河头镇, Hétóu zhèn)
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