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Sōngxī Bái Chá
White Tea
Sōngxī Bái Chá松溪白茶
Sōngxī báichá
- Origin
- China, Fújiàn Province (福建, Fújiàn), Nánpíng Prefecture (南平, Nánpíng)...
- Tea type
- White Tea
- Caffeine Level
- Medium
- Water Temperature
- 75.000000
Tea notes
Brewing, origin and taste.
Songxi Bai Cha – a dense and sweet white tea from northern Fujian with a honey-floral aroma and excellent aging potential.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 75.000000 - 90.000000
- Teaware
- porcelain/glass. Glass is convenient if you want to observe leaf opening.
- Water Temperature
- 75.000000
- Brewing Notes
- 4–6 g per 150–200 ml for gaiwan (盖碗)/teapot; for glass can be 2–3 g per 200–250 ml.start with 10–20 sec, then gradually increase time. Quality white tea withstands 5–8 infusions...
- Water Temperature Detail
- 75–90 °C (the more buds and "delicacy" — the lower the temperature).
- Gongfu Water Temperature
- 75.000000
Origin
- Tea Type
- White
- Origin Country
- CN
- Province
- Fujian
- Classification and Origin Notes
- for raw material and category, the national white tea standard GB/T 22291 serves as an important reference; for local raw material there exists an industry/public standard T/CST...
- Category
- Regional white teas of northern Fujian; a style valued for liquor density and aging potential.
- Coordinates
- approximately 28.8° North latitude, 118.8° East longitude.
Taste
- Dry Leaf Appearance
- noticeable proportion of large leaf (in leaf categories), neat structure, possible pronounced down on buds.
- Liquor Color
- from light golden to amber (in aged/pressed formats).
- Taste
- denser and more "juicy" than the most delicate bud whites; astringency moderate.
- Organoleptic Profile Notes
- field flowers, dry herbs, honey; with aging — dried fruits and mild spice.sweet, long, often with light mineral note.
- Sensory Pc Intensity
- 2.000000
- Sensory Li Intensity
- 4.000000
Details
- Oxidation
- 5.000000 - 10.000000
- Roast Level
- None
- Oxidation Maximum
- 10.000000
- Oxidation Maximum Detail
- 10
- Picking
- in spring; for high grades — bud (芽) or bud + 1–2 leaves. For more "rustic" and aged formats, more mature leaf is acceptable.
- Phase
- Early
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