Green Tea

Jietan Lü Chá碣滩绿茶

Jiétān lǜchá

Origin: China, Húnán Province (湖南, Húnán), Yuánlíng County (沅陵县, Yuánlíng Xià...
Tea type: Green Tea
Caffeine Level: High
Water Temperature: 80.000000

Tea notes

Brewing, origin and taste.

Jietan Lü Cha: An ancient imperial tea with a chestnut aroma and the 'dance of silver fish' in the cup.

Tea cabinet

Brewing

Brewing Temperature: 80.000000 - 85.000000
Tea Amount: 3 g per 150 ml (glass cup) or 5 g per 120 ml gaiwan.
Teaware: Transparent glass cup—ideal for observing the "dance of silver fish"; white porcelain gaiwan—for controlling extraction and evaluating lid aroma.
Water Temperature: 80.000000
Brewing Notes: Optimal tasting temperature—45–55 °C. Not recommended on empty stomach (tannins may irritate mucosa). Overnight tea should not be consumed.
Water Temperature Detail: 80–85 °C (boil and let cool for 2 minutes).

Origin

Tea Type: Green
Origin Country: CN
Province: Hunan
Category: Historical tribute product (唐代贡茶); national geographical indication product (2011); representative of Chinese high-quality twisted green teas.
Coordinates: Approximately 28°25′–29°00′ N, 110°00′–111°10′ E.
Origin: China, Húnán Province (湖南, Húnán), Yuánlíng County (沅陵县, Yuánlíng Xiàn), Jiétān mountain region (碣滩山区). Yuanling is located in ...

Taste

Dry Leaf Appearance: Thin, tightly twisted leaves of curved form (卷曲形); sharp tips, elegant (锋苗秀丽); color—green with oily luster (绿润); abundant silvery down covers the leaf, occasionally revealing t...
Dry Leaf Aroma: Dominant—chestnut aroma (栗香, lì xiāng); delicate, persistent green freshness (嫩香持久). The cooled cup retains aroma for more than 30 minutes (冷杯留香超30分钟)—a rare characteristic...
Liquor Aroma: Chestnut tone intensifies, gaining depth; sweet nuances of fresh baking emerge; "cold aroma" becomes even more expressive as it cools.
Liquor Color: Yellow-green, clear and transparent (黄绿清透); possible light "milky" cloudiness from down (毫浑, háo hún).
Spent Leaves: Tender green color, uniform, elastic; for special grade—whole vertically standing shoots.
Taste: Pronounced freshness (鲜爽)—amino acid content ≥ 4.33%; dense, oily body (醇厚) from polyphenols 26.6–29.7%; intense and rapid returning sweetness (huí gān) (回甘显著). Characteris...

Details

Oxidation: 0.000000 - 0.000000
Roast Level: None
Oxidation Maximum: 0.000000
Oxidation Maximum Detail: 0
Cultivar: Primary—local group population (本地群体种, běndì qúntǐ zhǒng), represented by ancient tea trees over 150 years old. These trees belong to the southwestern branch of *Camel...
Picking: Spring harvest—from Spring Equinox (春分, Chūnfēn, mid-March) to Grain Rain (谷雨, Gǔyǔ, mid-April) for special and first grades. For special grade, the rule "harvested in the ...

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