Fujian

Zhāngzhōu Yīzhīchūn漳州一枝春

Zhāngzhōu yīzhīchūn

Origin: China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu City (漳州市, Zhān...
Tea type: Oolong Tea
Caffeine Level: High
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

Classic Minnan oolong from Zhangzhou since 1956: Old-time taste with orchid, caramel, and charcoal roasting.

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: Gongfu method — 5 g per 75 ml (ratio 1:15); European method — 3 g per 200–250 ml.
Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn) — universal option allowing evaluation of aroma evolution; Yíxīng clay teapot (紫砂壶, zǐshā hú) — for roasted versions, where cla...
Water Temperature: 95.000000
Brewing Notes: Ratio 1:50 (for example, 5 g per 250 ml). Pour cold filtered water and place in refrigerator for 6 hours. Method emphasizes freshness and florality, neutralizing bitterness and ...
Water Temperature Detail: 95–100°C. To reveal the full taste of roasted tea, temperature close to boiling is recommended.

Origin

Tea Type: Oolong
Origin Country: CN
Province: Fujian
Category: Mǐnnán oolongs (闽南乌龙, Mǐnnán wūlóng). Blended tea (拼配, pīnpèi) — the final product is formed through assemblage of raw materials from different seasons, bush...
Coordinates: Approximately 24°30′ N, 117°38′ E (Zhangzhou City). Main production site — Xiǎokēngtóu (小坑头, Xiǎokēngtóu) in Xiangcheng District; key high-altitude zone — Ji...
Origin: China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu City (漳州市, Zhāngzhōu shì). Production base — Zhangzhou Tea Factory, established in 1953. Tea raw m...

Taste

Dry Leaf Appearance: Tightly rolled, tight strands (条索紧结卷曲, tiáosuǒ jǐnjié juǎnqū), dark brown with yellowish tinge (乌褐带黄, wūhè dài huáng). Leaf is calibrated, uniform in si...
Dry Leaf Aroma: Clean, with dominant floral note — orchid (兰花, lánhuā) in special grade, transitioning to broader floral-sweet spectrum in first grade. Background tones: roasted almond, ca...
Liquor Aroma: Clean floral sweetness (清香, qīngxiāng) with developing fruity nuances — ripe plum, apricot. In roasted versions — nutty-caramel base with honey aftertaste. Aroma is persistent t...
Liquor Color: Golden-yellow (金黄, jīnhuáng), transparent and clear. In more roasted batches — deep amber. High transparency is a marker of proper processing.
Spent Leaves: Opened leaves are dark brown with olive-green areas (乌褐带绿, wūhè dài lǜ), soft and elastic, with even edges. Good leaf uniformity indicates quality blending and sorting.
Taste: Full-bodied (醇厚, chúnhòu), moderately rich, with pronounced balance of sweetness and freshness (鲜爽, xiānshuǎng). Soft, enveloping astringency quickly transitions to lo...

Details

Oxidation: 25.000000 - 40.000000
Oxidation Maximum: 40.000000
Oxidation Maximum Detail: 40
Cultivar: The main cultivar is Fújiàn Shuǐxiān (福建水仙, Fújiàn Shuǐxiān) — *Camellia sinensis* cv. Fujian-shuixian. This is a semi-arboreal (小乔木型, xiǎo qiáomù ...
Picking: Spring (April–May) — main season, providing raw material with highest amino acid content; autumn (September–October) — second most important season with more pronounced aromatic...
Phase: Early

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