Green Tea

Zīxī Bái Chá资溪白茶

Zīxī báichá

Origin: China, Jiāngxī Province (江西省, Jiāngxī Shěng), Fǔzhōu Prefecture (抚州市,...
Tea type: Green Tea
Caffeine Level: Medium
Water Temperature: 85.000000

Tea notes

Brewing, origin and taste.

Zixi Bai Cha – a green tea from albino leaves with a record amino acid content, yielding an ultra-sweet taste and a jade infusion.

Tea cabinet

Brewing

Brewing Temperature: 85.000000 - 90.000000
Tea Amount: 3 g per 150 ml water (1:50 ratio).
Teaware: Glass tumbler — ideal option for observing the unfolding of snow-white shoots and jade liquor color. Porcelain gaiwan — universal alternative.
Water Temperature: 85.000000
Water Temperature Detail: 85–90°C. Too hot water destroys delicate amino acid structure and leads to loss of sweetness.
Gongfu Water Temperature: 75.000000

Origin

Tea Type: Green
Origin Country: CN
Province: Jiangxi
Category: Modern regional green teas of China. Product with triple geographical indication protection: state geographical indication protection (2012, State Administration for Quality Sup...
Coordinates: approximately 27°42′ N, 117°01′ E (center of Zixi County). Core zone — Matoushan Town (马头山镇), Yongsheng Village (永胜村), as well as Gaofu Forest Farm (高阜林场) at an altitu...
Origin: China, Jiāngxī Province (江西省, Jiāngxī Shěng), Fǔzhōu Prefecture (抚州市, Fǔzhōu Shì), Zīxī County (资溪县, Zīxī Xiàn). The county is located on the western slope of the Wǔy&...

Taste

Dry Leaf Appearance: Elegant, vertically elongated or slightly flattened tea leaves. Dry leaf color — pale green with jade-white tint, as if covered with light frost (色如玉霜). White down densely cover...
Dry Leaf Aroma: Clean, fresh aroma (清香, qīngxiāng) — main note; delicate "downy" aroma with corn kernel undertone (毫香, háoxiāng); in the best "pre-Qingming" samples — t...
Liquor Aroma: Fresh, clean, with light floral note and characteristic "downy" overtone. Aroma is gentle, not aggressive, unfolds gradually.
Liquor Color: Tender goose-yellow (鹅黄, éhuáng), clean, transparent, with pronounced luster — one of the lightest infusions among green teas.
Spent Leaves: Whitish leaves with bright green veins (叶白脉翠) — characteristic "signature" feature; tender, uniform, gathered in "bouquets."
Taste: Exceptional freshness (鲜爽, xiānshuǎng) — consequence of abnormally high amino acid content (6–12%); soft, enveloping richness (醇厚, chúnhòu) without the slightest bitte...

Details

Oxidation: 0.000000 - 0.000000
Leaf Shape: Flat
Roast Level: None
Oxidation Maximum: 0.000000
Oxidation Maximum Detail: 0
Cultivar: Main cultivar — white-leaf variety introduced from Anji (Zhejiang), as well as local group varieties. Key biological feature — staged albinism (阶段性白化, jiēduàn xìng b&#...

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