Studio pack
Yantai Lü Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Yantai Lü Chá烟台绿茶
Yāntái lǜchá
- Origin
- China, Shāndōng Province (山东省, Shāndōng Shěng), Yantai Prefecture-lev...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · YANTAI-LUCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Shāndōng Province (山东省, Shāndōng Shěng), Yantai Prefecture-level City (烟台市, Yāntái Shì)
- Tea type
- Gaiwan
- SKU
- YANTAI-LUCHA-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 (1:50 ratio). Mountain spring water (山泉水) — best choice.
- Teaware
- Glass tumbler (玻璃杯) or white porcelain gaiwan (白瓷盖碗).
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Green
- Soil
- Brown earths (棕壤, zōng rǎng), pH 5.5–7.0, organic matter content over 1.0%. Soils enriched with zinc (锌, xīn), selenium (硒, xī) and other microelements.
Taste
- Dry Leaf Aroma
- Dense, intense. Flat teas — expressive pea note (豌豆香, wāndòu xiāng), signature of Yantai flat tea. Curled — chestnut tone (栗香, lì xiāng). Needle — pure freshness (清香, ...
- Liquor Aroma
- Persistent, rich, with deep "roasted bean" background (焙豆香, bèidòu xiāng), transitioning to chestnut or floral tone. Aroma persists even after 4–5 steeps.
- Liquor Color
- Bright green (碧绿明亮, bìlǜ míngliàng) for curled teas; yellow-green, clear (黄绿清澈) for needle teas. Generally described as "amber" (琥珀, hǔpò) — with g...
- Spent Leaves
- Thick, fleshy (肥厚嫩绿, féihòu nèn lǜ), uniform, leaves lively and fresh. Thickness of opened leaf — first thing distinguishing Yantai tea from southern counterparts.
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 3
Details
- Picking
- Main season runs from late April to late June. Spring tea (春茶, chūnchá) is most valuable. Compared to southern regions, timing is shifted 4–6 weeks later due to late vegeta...
- Raw Material
- Hand-picked. All production passes European organic certification.
- Alkaloids
- Caffeine — standard content for green tea (2–4%). Theobromine, theophylline in trace amounts.
- Amino Acids
- Not less than 3.0% in spring tea. According to certification tests, amino acid content 56% higher, and L-theanine 64% higher than southern counterparts. This is record level amo...
- Essential Oils
- Pyrazines (formed during charcoal roasting, responsible for "roasted bean" note), linalool, geraniol.
- Minerals
- Zinc (锌), selenium (硒), fluorine (氟), potassium, magnesium, manganese. Zinc and selenium enrichment — consequence of Shandong brown earth geochemistry.
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Region coverage: China, Shāndōng Province (山东省, Shāndōng Shěng), Yantai Prefecture-level City (烟台市, Yāntái Shì)
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