Green Tea

Ānjí Huángjīn Yá安吉黄金芽

Ānjí huángjīn yá

Origin: The Huángjīn Yá cultivar (黄金芽, Huángjīn Yá) was discovered in the lat...
Tea type: Green Tea
Caffeine Level: Medium
Water Temperature: 75.000000

Tea notes

Brewing, origin and taste.

Golden leaves and a creamy-nutty taste without bitterness — the rarest green tea in China, the 'Tea Panda' Anji Huang Jin Ya.

Tea cabinet

Brewing

Brewing Temperature: 75.000000 - 85.000000
Tea Amount: 3–5 g per 150–200 ml of water.
Teaware: Transparent glass cup (玻璃杯, bōli bēi) — ideal option for contemplating golden shoots in water. Glass teapot, porcelain gaiwan (盖碗, gàiwǎn) or glass flask are also suitable.
Water Temperature: 75.000000
Brewing Notes: 3 g tea per 250–300 ml water at 80°C temperature, steep for 2–3 minutes. Re-steeping up to 2–3 times is permitted.When brewing in glass cup using "top pouring method&q...
Water Temperature Detail: 75–85°C. Boiling water will destroy delicate amino acids and carotenoid pigments, depriving the tea of its main virtues.

Origin

Tea Type: Green
Origin Country: CN
Province: Zhejiang
Category: Rare elite green tea; light-sensitive yellow variant of white (albino) mutant tea varieties.
Coordinates: Anji, main production area: approximately 30°38′ N, 119°41′ E. Original discovery location (Yuyao, Sanqishi): approximately 29°57′ N, 121°17′ E.
Origin: The Huángjīn Yá cultivar (黄金芽, Huángjīn Yá) was discovered in the late 1990s at the "Deshi Jia" tea farm (德氏家茶场) in Sānqīshì township (三七市镇, S...

Taste

Dry Leaf Appearance: Thin, elegant leaves, rolled into needle shapes or flat "bird tongues" (雀舌, què shé). Color — bright, uniform golden-yellow, sometimes with light greenish ti...
Dry Leaf Aroma: Delicate, sweetish, with notes of ripe persimmon, roasted chestnuts, pumpkin seeds, light oiliness (clarified butter) and fresh asparagus. In highest grades a delicate floral no...
Liquor Aroma: Fresh, mild, floral-herbaceous, with tones of meadow grasses, violet powder, light citrus acidity and barely perceptible creamy tone. As it cools, nutty and honey notes unfold.
Liquor Color: Transparent, bright, clear golden-yellow, sometimes described as "chrysanthemum color" or "Japanese persimmon color." When cooling, the color becomes even mo...
Spent Leaves: Leaves fully unfold, demonstrating tenderness and uniform golden-yellow-green coloration with characteristic "three-color gradient": shoot tip — golden, middle — yello...
Taste: Exceptionally mild, smooth, rounded, velvety — completely lacking bitterness and pronounced astringency. Creamy-nutty notes dominate with natural sweetness; pronounced umami cha...

Details

Oxidation: 0.000000 - 0.000000
Leaf Shape: Needle
Roast Level: None
Oxidation Maximum: 0.000000
Oxidation Maximum Detail: 0
Cultivar: Huángjīn Yá (黄金芽, Huángjīn Yá) — an asexual (vegetatively propagated) plant belonging to the species *Camellia sinensis* (L.) Kuntze. Morphologically classif...

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