Hubei

Wǔdāng Dào Chá武当道茶

Wǔdāng dào chá

Origin: China, Húběi Province (湖北, Húběi), Shíyàn Prefecture (十堰, Shíyàn). Th...
Tea type: Green Tea
Caffeine Level: Medium
Water Temperature: 75.000000

Tea notes

Brewing, origin and taste.

Wudang Dao Cha — a Daoist green tea from the Wudang Mountains with a chestnut aroma and a long sweet aftertaste.

Tea cabinet

Brewing

Brewing Temperature: 75.000000 - 85.000000
Tea Amount: 3 g per 150 ml (gaiwan) or 5–7 g per 200–250 ml (glass cup).
Teaware: Porcelain gàiwǎn (盖碗) — ideally reveals chestnut aroma and allows precise extraction control. Glass cup or glass flask — for visual enjoyment of leaf dance. For daily tea d...
Water Temperature: 75.000000
Water Temperature Detail: 75–85°C. For the most delicate spring grades (single buds) — 75–80°C; for more mature leaves — up to 85°C.
Gongfu Water Temperature: 75.000000

Origin

Tea Type: Green
Origin Country: CN
Province: Hubei
Category: Regional tea with protected origin — a national geographical indication product (全国农产品地理标志, registered by the Ministry of Agriculture of the PRC on November 15, 2010). Since 201...
Coordinates: Approximately 32.40° N, 110.80° E (Wudang Mountain area and adjacent tea estates of Shiyan Prefecture).
Origin: China, Húběi Province (湖北, Húběi), Shíyàn Prefecture (十堰, Shíyàn). The protected origin zone includes Zhúxī County (竹溪, Zhúxī), Zhús...

Taste

Dry Leaf Appearance: Small, tender, uniform leaves with dense structure. Color — emerald green (翠绿, cuìlǜ), surface glossy, with light silvery down on buds of highest grades.
Dry Leaf Aroma: Clean, fresh, with distinct chestnut (栗香) notes — the signature marker of Wudang Dao Cha. Light floral undertones in the background.
Liquor Aroma: High, persistent, bright. Chestnut-nutty theme dominates, complemented by grassy-meadow freshness and barely perceptible floral nuancing. Aroma persists through several infusions.
Liquor Color: Tender green (嫩绿) or yellow-green, bright, transparent, with good light "liveliness."
Spent Leaves: Tender green, uniform, with well-opened whole leaves and buds. Leaf texture is resilient, juicy.
Taste: Fresh, clean, lively. Medium body, smooth texture. In the foreground — pronounced sweetness (鲜甜) and soft "juiciness" (鲜爽, xiānshǎung). Bitterness and astringency are ...

Details

Oxidation: 0.000000 - 0.000000
Roast Level: None
Oxidation Maximum: 0.000000
Oxidation Maximum Detail: 0
Cultivar: *Camellia sinensis* var. *sinensis*.
Picking: Predominantly in spring (March–April); premium batches — early spring harvest before Qīngmíng (清明). For mass batches, summer and autumn harvests are permitted.

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