Studio pack
Yóuxī Lú Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Yóuxī Lú Chá尤溪绿茶
Yóuxī lǜchá
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Sānmíng Prefecture (三明市, ...
- Tea type
- Green Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · YOUXI-LUCHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Sānmíng Prefecture (三明市, Sānmíng Shì), Yóuxī County (尤溪县, Yóuxī Xiàn)
- Tea type
- Gaiwan
- SKU
- YOUXI-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
- Process
- ዝቅተኛ ማዕድን ያለው ለስላሳ ውሃ ይመከራል — ልዩ የሆነውን ጣፋጭነት እና የሽታውን ቀጭንነት በተሻለ ሁኔታ ያሳያል።
- Tea amount
- 3 g per 150 ml (1:50 ratio). When brewing in gaiwan — 5 g per 100–120 ml.
- Teaware
- Glass tumbler (玻璃杯, bōli bēi) — ideal for observing the "green tea dance" (绿茶舞): opening of buds and leaves in water. White porcelain gàiwǎn (白瓷盖碗, bái c...
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
Origin
- Tea type
- Green
- Soil
- Acidic red and yellow soils predominate (酸性红壤、黄壤) with fertile horizon depth over 1 m and rich organic matter content. pH level — 4.5–6.0, which is optimal for tea bushes.
Taste
- Dry Leaf Aroma
- Clean, fresh, with distinct grassy-floral note. Flat teas display chestnut (栗香, lì xiāng) and bean tones. Rolled teas from Jìn Guānyīn cultivar are distinguished by pr...
- Liquor Aroma
- High and persistent. Main tone — fresh greenness (清香, qīngxiāng); in highest grades — delicate floral nuances. With aging, honey notes may appear (蜜香, mì xiāng).
- Liquor Color
- Bright green (碧绿, bìlǜ), clean and transparent, with lively luster. For flat fired teas — yellow-green, light and clean.
- Spent Leaves
- Tender green, uniform, with lively luster (嫩绿匀亮, nèn lǜ yún liàng). Leaves and buds look fresh, "alive," as if still on the branch. Leaf form when opene...
- Taste
- Fresh and clean (鲜爽, xiānshuǎng), full-bodied (醇厚, chúnhòu), with prolonged returning sweetness (回甘, huígān). Amino acid richness imparts pronounced umami-like no...
- Sensory Source Descriptor Cz Intensity
- 2
Details
- Picking
- การเก็บเกี่ยวหลักคือช่วงฤดูใบไม้ผลิ (春茶, chūnchá) ตั้งแต่กลางเดือนกุมภาพันธ์ (ในปีที่สภาพอากาศเอื้ออำนวย ถึงช่วงเทศกาลโคมไฟ) จนถึงเดือนเมษายน สำหรับเกรดสูงสุด จะเก็บก่อนเทศ...
- Pluck Standard
- กำหนดโดยมาตรฐาน T/CSTEA 00043-2022 เกรดพิเศษ (特级, tèjí): ยอดเดี่ยว (单芽, dān yá) หรือยอดกับใบอ่อนที่เพิ่งคลี่หนึ่งใบ (一芽一叶初展) ยาวไม่เกิน 3 ซม. เกรดหนึ่ง (一级, yī j&...
- Alkaloids
- Caffeine (咖啡碱, kāfēi jiǎn) — typical for green tea content of about 2–4% of dry mass. Theobromine (可可碱) and theophylline (茶碱) are also present in trace amounts.
- Essential Oils
- Aromatic compounds are represented by several hundred components — alcohols, aldehydes, esters. For varieties based on Jin Guanyin, linalool and geraniol are characteristic, det...
- Minerals
- Fluorine (氟, fú) — significant content, providing protective action on tooth enamel. Potassium, magnesium, zinc, manganese, selenium are also present.
- Vitamins
- Vitamin C (ascorbic acid) — content substantially higher than in red teas, thanks to minimal oxidation. B-group vitamins (B₁, B₂), vitamin E (tocopherols), vitamin K are present.
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Region coverage: China, Fújiàn Province (福建省, Fújiàn Shěng), Sānmíng Prefecture (三明市, Sānmíng Shì), Yóuxī County (尤溪县, Yóuxī Xiàn)
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