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Cāngshān xuě lǜ
Cāngshān xuě lǜ
Cāngshān xuě lǜ
Cāngshān xuě lǜ
Imatges del producte
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Tea passport

Origen
China, Yúnnán Province, Dàlǐ Bái Autonomous Prefecture, Cangshan mountain range and coastal zone of Erhai Lake
Temporada de collita
març, abril — abril, maig · collita principal: abril
Tipus de te
Green Tea

SKU · CANGSHAN-XUE-LU-CN

SKU · CANGSHAN-XUE-LU-CN
Compara tes
Com preparar

01 / Sensations

Perfil de tast

From the first impression to the smallest tasting note.

Intensity, balance and flavor notes

Example profile Tea data

TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.

Intensitat

0 — 5
—

Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Taste balance

5 axes
—

Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Note wheel

4
  • Floral
  • Creamy
  • Chestnut
  • Sweet corn
Explora les notes de sabor. Quan el filtre estigui disponible, selecciona una nota per veure els tes que hi coincideixen.Dossier
02 / Practice

Brewing

Choose a method and start with the parameters published for this tea.

Preparació

Preparació gongfu

Temperatura de l'aigua
75 °C
Quantitat de te
5 g
Volum d'aigua
100 ml
Primera infusió
10 s
Temps afegit per infusió
5 s
Infusions
3
Esbandida
No

Preparació

Preparació occidental

Temperatura de l'aigua
70 °C
Quantitat de te
3 g
Volum d'aigua
200 ml
Primera infusió
3 min
Infusions
2
Esbandida
No

Sabor

Perfil de tast

Dry Leaf Appearance
Twisted-curved form (卷曲形); dense, finely twisted leaves of dark green color with oily luster (墨绿油润); tender green shoots show through in places; abundant white down covers the surface like snow coating.
Dry Leaf Aroma
High, clean and noble (清香高雅), with young corn tones from abundant down (毫香, háo xiāng); a "wild" mountain note is felt — trace of high-altitude ecological terroir (原野香, yuányě xiāng).
Liquor Aroma
Develops toward creamy sweetness and deeper chestnut register; cooled cup long retains subtle "cold" aroma — result of triple drying.
Liquor Color
Tender yellow, clear and bright (嫩黄透亮) for special grade; yellow-green and clean for first grade.
Spent Leaves
Yellow-green color, uniform; shoots elastic and intact.
Taste
Pronounced freshness (鲜爽, xiān shuǎng) thanks to high amino acid content; dense "body" with oily sensation (醇厚, chúnhòu) from high polyphenol level; quick and intense returning sweetness (huí gān) (回甘) — sweet aftertaste unfolding from tongue root.

03 / Origin passport

Origin and production

Tipus de te
Green
Soil
Slightly acidic yellow-brown soils and sandy loams with pH 4.5–6.0, rich in organic matter and minerals — potassium (K) and selenium (Se).
Регион
China, Yúnnán Province (云南, Yúnnán), Dàlǐ Bái Autonomous Prefecture (大理白族自治州, Dàlǐ Báizú Zìzhìzhōu), Cangshan mountain range and coastal zone of Erhai Lake

Característiques del te

Característiques del te

Pluck Standard
Special grade (明前特级, míngqián tèjí) — bud with one leaf in initial opening stage; first grade (雨前一级, yǔqián yījí) — bud with two leaves; summer-autumn picking — opened leaves for everyday tea.

04 / Tea care

Keep it fresh

Условия хранения
Не указаны для этой партии.

Detalls

Detalls

Amino Acids
≥ 3.5% — one of the highest indicators among Yunnan green teas; due to large-leaf Mengku cultivar and high-altitude terroir with slow shoot growth.
Essential Oils
Responsible for multi-layered aroma — pyrazines (chestnut notes from drying), linalool and geraniol (floral-fruity overtones from Mengku cultivar).
Minerals
Potassium, selenium, manganese, fluorine.
Polifenols
> 20% — ensure taste density and concentration; large-leaf Yunnan tea is characterized by simultaneously high content of both polyphenols and amino acids, giving rare combination of "strength and freshness."
Vitamines
Vitamin C (up to 200 mg/100 g in fresh raw material), vitamins B₁, B₂, K.
Price Factors
Tree age (ancient tree raw material significantly more expensive), picking season, grade, producer brand.

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