Fujian

Zhàoān Bā Xiān诏安八仙

zhàoān bā xiān

Origin: China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu Prefecture (漳州市...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

Ba Xian from Zhao'an — a rare oolong created after 1949, with piercing orchid, honeyed sweetness, and the depth of Fujian's mountains.

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: Gaiwan/gongfu — 5 g per 75 ml (ratio approximately 1:15); everyday style — 3–4 g per 150–200 ml.
Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn) — universal option allowing full varietal aroma development. For charcoal-roasted and aged versions — small Yixing or Chaozhou teapot fro...
Water Temperature: 95.000000
Brewing Notes: Do not pour steep boiling water over 100°C directly on leaf — excessive temperature destroys L-theanine and reduces "fresh" tone expression.
Water Temperature Detail: 95–100°C for standard and charcoal-roasted versions; 90–95°C for light "qingxiang" (清香) variants.

Origin

Tea Type: Oolong
Origin Country: CN
Province: Fujian
Category: Mǐnnán oolongs (闽南乌龙, Mǐnnán wūlóng). Product with national geographical indication (国家农产品地理标志, 2021).
Coordinates: approximately 23°35′–24°10′ N, 116°55′–117°22′ E (tea plantation core — around 24°00′ N, 117°05′ E, at elevation 600–800 m).
Origin: China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu Prefecture (漳州市, Zhāngzhōu shì), Zhàoān County (诏安县, Zhàoān xiàn). The geographical...

Taste

Dry Leaf Appearance: Tightly twisted, heavy strands (条索紧结重实, tiáosuǒ jǐnjié zhòngshí) — longitudinal twist characteristic of Minnan oolongs; color dark olive with oily luster and...
Dry Leaf Aroma: High, penetrating and persistent (高锐持久, gāo ruì chíjiǔ). Bright varietal aroma (品种香) dominates, complemented by orchid notes (兰花香, lánhuā xiāng) in highest grades...
Liquor Aroma: Unfolds with powerful wave of varietal aroma, transitioning to orchid-floral register; in subsequent infusions honey sweetness builds. In charcoal-roasted versions — nutty and c...
Liquor Color: Orange-yellow, clear and bright (橙黄明亮, chénghuáng míngliàng). With deeper oxidation or roasting — closer to amber. Red tea (black tea) from same raw material...
Spent Leaves: Soft, elastic, with distinct red edges (柔软明亮红边显, róuruǎn míngliàng hóngbiān xiǎn). Tint — from green-olive in center to copper-red at edges. Leaves whole, op...
Organoleptic Profile Notes: Dense and rich (浓厚, nónghòu), with characteristic "thickness" (粘稠感, niánchóugǎn). Fresh, brisk tone (鲜爽, xiānshuǎng) provided by high amino acid co...

Details

Oxidation: 20.000000 - 40.000000
Oxidation Maximum: 40.000000
Oxidation Maximum Detail: 40
Cultivar: Bǎ Xiān Chá (八仙茶, Bāxiān chá) — clonal variety of *Camellia sinensis* var. *sinensis*, type "small tree, large-leaf" (小乔木大叶类, xiǎo qiáomù dày&...
Picking: Main seasons — spring (April–May) and autumn (September–October). Summer (June–July) and late autumn/"winter picking" (冬片, dōngpiàn) harvests are also practiced; ...
Phase: Early

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