Green Tea

Shàngráo Bái Méi上饶白眉

Shàngráo bái méi

Origin: China, Jiāngxī Province (江西省, Jiāngxī Shěng), Shàngráo City (上饶市, Shà...
Tea type: Green Tea
Caffeine Level: Medium
Water Temperature: 80.000000

Tea notes

Brewing, origin and taste.

Shangrao Bai Mei – premium green tea from Jiangxi with chestnut aroma, silvery down, returning sweetness, and profound tea history.

Tea cabinet

Brewing

Brewing Temperature: 80.000000 - 85.000000
Tea Amount: 3 g per 150 ml (1:50 ratio). For gaiwan (100–120 ml) — 5 g.
Teaware: Glass tumbler (透明玻璃杯, tòumíng bōli bēi) — optimal for observing the "dance" of buds; white porcelain gaiwan (白瓷盖碗, bái cí gàiwǎn) — for more p...
Water Temperature: 80.000000
Brewing Notes: Soft water with low mineralization is preferable. Mountain spring water is ideal. Alkaline water can worsen liquor color.
Water Temperature Detail: 80–85°C. For Yínháo grade (银毫) — 80°C; for Máojiān (毛尖) and Cuìfēng (翠峰) — 80–85°C. Absolutely cannot use boiling water: temperature above 85&...

Origin

Tea Type: Green
Origin Country: CN
Province: Jiangxi
Category: Special green teas of China. Included among the "Eight Famous Teas of Jiangxi Province" (江西八大名茶, Jiāngxī bā dà míng chá).
Coordinates: East longitude 117°41′–118°14′, North latitude 27°58′–28°50′.
Origin: China, Jiāngxī Province (江西省, Jiāngxī Shěng), Shàngráo City (上饶市, Shàngráo Shì), Guangxin District (广信区, Guǎngxìn Qū, formerly Shangrao County).

Taste

Dry Leaf Appearance: Shape — "eyebrow-like" (眉形, méi xíng): stems straight, strong, uniform. Abundantly covered with silvery-white down (白毫满披, bái háo mǎn pī). Color — ...
Dry Leaf Aroma: Clean, high, with distinct chestnut notes (熟栗香, shú lì xiāng), especially pronounced in Yinhao grade. Background floral tones.
Liquor Aroma: High and persistent (清高持久, qīng gāo chíjiǔ). Main theme — chestnut aroma, accompanied by fresh green notes and light floral overtones. Aroma does not fade over several infu...
Liquor Color: Tender green, bright and clear (嫩绿明亮, nèn lǜ míng liàng). When brewing Yinhao, the liquor has a light emerald shade with characteristic "sparkling" luster.
Spent Leaves: Tender green, uniform, juicy and lively (嫩绿匀整鲜活, nèn lǜ yún zhěng xiān huó). For Yinhao — whole buds resembling sparrow tongues (雀舌, què shé), standing ...
Taste: Fresh and rich (鲜浓, xiān nóng), with pronounced umami due to high amino acid content. Body — medium, with sensation of soft density (醇, chún). Pronounced returning swe...

Details

Oxidation: 5.000000 - 5.000000
Roast Level: None
Oxidation Maximum: 5.000000
Oxidation Maximum Detail: 5
Cultivar: Main cultivar — Dàmiànbái (大面白, Dàmiànbái), local asexual breeding line selected from Shangrao group tea garden. *Camellia sinensis* var. *sinensis...
Picking: Spring harvest (March–April), predominantly before and after the Qīngmíng festival (清明, Qīngmíng). Spring tea has maximum amino acid content.

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