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Rǔchéng Bái Máo Chá
Green Tea
Rǔchéng Bái Máo Chá汝城白毛茶
Rǔchéng báimáochá
- Origin
- China, Húnán Province (湖南, Húnán), Chēnzhōu Prefecture (郴州, Chēnzhōu)...
- Tea type
- Green Tea
- Caffeine Level
- High
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Rare Hunan green tea with silvery down, floral-almond aroma and a spectacular vertical dance of the buds in the cup.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 75.000000 - 80.000000
- Tea Amount
- 4–5 g per 100 ml.
- Teaware
- Gàiwǎn (盖碗, gàiwǎn) of porcelain or glass cup (for observing "water ballet").
- Water Temperature
- 90.000000
- Brewing Notes
- 15–20 seconds.5–7 infusions.
- Water Temperature Detail
- 90–95°C.
Origin
- Tea Type
- Green
- Origin Country
- CN
- Province
- Hunan
- Category
- Regional tea of Húnán Province (湖南, Húnán); tea from rare local resource (珍稀地方茶树种质资源, zhēnxī dìfāng cháshù zhǒngzhì zīyuán). One of ...
- Coordinates
- 25°18′38″–25°53′19″ N, 113°36′07″–113°59′56″ E.
- Origin
- China, Húnán Province (湖南, Húnán), Chēnzhōu Prefecture (郴州, Chēnzhōu), Rǔchéng County (汝城县, Rǔchéng xiàn). Historical center of origin — primi...
Taste
- Dry Leaf Aroma
- Fresh, clean; notes of white flowers, green almond, young grass. In white style — watery peach (水蜜桃香, shuǐmìtáo xiāng) and orchid-zhilan (芝兰香, zhīlán xiāng). In r...
- Liquor Aroma
- Floral-fruity, persistent; in white tea — delicate and "weightless"; in red — rich, with honey depth.
- Organoleptic Profile Notes
- When brewing green Rucheng Bai Mao Cha, buds stand vertically in water — bud up, stem down — and perform oscillating up-down movements, resembling spring bamboo shoots. This spe...
- Sensory Li Intensity
- 3.000000
- Sensory L Intensity
- 2.000000
- Sensory Mw Intensity
- 2.000000
Details
- Oxidation
- 5.000000 - 10.000000
- Roast Level
- None
- Oxidation Maximum
- 10.000000
- Oxidation Maximum Detail
- 10
- Cultivar
- Rucheng Bai Mao Cha — local wild (subsequently domesticated) population of *Camellia sinensis* var. *pubilimba* Chang (according to some classifications — *C. sinensis* var. *as...
- Picking
- Spring harvest — primary for quality releases; buds begin awakening in mid-March (春茶萌发期在3月中旬). Summer-autumn batches possible, but simpler in aroma and usually used for mass red...
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