Green Tea

Bā Shān Què Shé巴山雀舌

Bā shān què shé

Origin: China, Sìchuān Province (四川省, Sìchuān Shěng), Wànyuán City (万源市, Wàny...
Tea type: Green Tea
Caffeine Level: Medium
Water Temperature: 80.000000

Tea notes

Brewing, origin and taste.

Sichuan green tea with chestnut aroma and natural selenium — a precious 'sparrow’s tongue' from the Bashan Mountains.

Tea cabinet

Brewing

Brewing Temperature: 80.000000 - 85.000000
Tea Amount: 3 g per 150 ml (glass cup, 1:50 ratio) or 4–5 g per 100–120 ml (gaiwan, flash steeping method).
Teaware: Glass cup (玻璃杯)—best choice: allows admiring how flat "sparrow tongues" stand vertically in water, opening like miniature fans. White porcelain gàiwǎn (白瓷盖碗) is a...
Water Temperature: 80.000000
Water Temperature Detail: 80–85°C. For premium grade (特级), reduction to 75°C is acceptable—the more tender the raw material, the lower the temperature.
Gongfu Water Temperature: 75.000000

Origin

Tea Type: Green
Origin Country: CN
Province: Sichuan
Category: One of the "Ten Famous Teas of Sichuan Province" (四川十大名茶). Geographical indication product (国家地理标志保护产品). Holder of "Famous Trademark of China" status (中国驰名商标...
Coordinates: 107°28′–108°31′ East longitude, 30°39′–32°20′ North latitude.
Origin: China, Sìchuān Province (四川省, Sìchuān Shěng), Wànyuán City (万源市, Wànyuán Shì), part of Dázhōu Prefecture (达州市, Dázhōu Shì). Wan...

Taste

Dry Leaf Appearance: Flat, even, straight tea leaves (扁平匀直, biǎnpíng yúnzhí), bright green color (翠绿, cuìlǜ) with noticeable white pubescence (显毫, xiǎn háo). Miniature form—...
Dry Leaf Aroma: Delicate chestnut aroma (嫩栗香, nèn lìxiāng)—characteristic quality marker of Ba Shan Que She. Complemented by pure green note (清香, qīngxiāng).
Liquor Aroma: Chestnut aroma as dominant, persistent and lasting. In higher grades—additional subtle floral nuancing.
Liquor Color: Apricot-green (杏绿), bright, clear (明亮, míngliàng).
Spent Leaves: Tender green, lively (嫩绿鲜活, nèn lǜ xiānhuó), uniform. Shoots open in whole "bouquets" (匀整成朵).
Taste: Pronounced freshness (鲜爽, xiānshuǎng)—result of high amino acid content (≥3.0%). Distinct sweetness (甘, gān). Long, persistent returning sweetness with increasing salivation (回甘...

Details

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