Studio pack
Yúnnán Dàlǐ Chá Yìn Zhèn
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Yúnnán Dàlǐ Chá Yìn Zhèn云南大理茶银针
Yúnnán Dàlǐ chá yínzhēn
- Origin
- Yúnnán Province (云南, Yúnnán), China
- Tea type
- White Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
SKU · YUNNAN-DALI-CHA-YINZHEN-CN
Tea dossier
Provenance and specifications
- Origin
- Yúnnán Province (云南, Yúnnán), China
- Tea type
- Gaiwan
- SKU
- YUNNAN-DALI-CHA-YINZHEN-CN
Brewing recipes
- Gongfu: 75°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 65°C, 2 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 3–5 g per 150–200 ml water.
- Water temperature
- 80 °C
- Gongfu water temperature
- 75 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- White
- Climate
- High air humidity, abundant precipitation (1500–2000 mm/year), frequent fogs, average annual temperature +15–18°C. Mild winters without frost at working altitudes.
- Soil
- Well-drained forest soils, rich in organic matter, with acidic reaction. Formed under the canopy of southern subtropical humid evergreen broad-leaved forest.
Taste
- Dry Leaf Appearance
- Large, straight, fleshy buds 2–3 cm long, densely covered with silvery-white down. Color varies from silvery-white to light green with silvery sheen. Shape needle-like, correspo...
- Dry Leaf Aroma
- Delicate, gentle, sweetish, with delicate floral notes (orchid, magnolia), soft fruity undertones and light forest tone — a distinctive "breath of wild forest" that di...
- Liquor Aroma
- Elegant, clean, transparent, with dominating notes of spring flowers, meadow grasses and delicate honey sweetness. As the liquor cools, nutty and slightly waxy undertones unfold.
- Liquor Color
- Very light, transparent, from pale yellow to golden-straw. With repeated infusions acquires a slightly more saturated champagne shade.
- Spent Leaves
- Buds remain whole, acquire light green or olive shade, become soft, elastic and velvety to touch.
- Sensory Source Descriptor Be Intensity
- 3
Details
- Alkaloids
- Caffeine content is noticeably lower than in *C. sinensis* — about 1.5–2.5% of dry mass. Theobromine and theophylline are present in trace amounts.
- Amino Acids
- High content of free amino acids, especially L-theanine, responsible for sweet taste (umami) and relaxing effect. The ratio of amino acids to polyphenols is shifted toward amino...
- Minerals
- Potassium, magnesium, manganese, zinc, fluorides.
- Vitamins
- Vitamin C, B-group vitamins.
- Early harvest months
- 3, 4
- Late harvest months
- 3, 4, 5
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