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Dàfú Lóng Jǐng

Name: Dàfú Lóng Jǐng
SKU: DAFU-LONG-JING-CN

大佛龙井Dàfú lóng jǐng

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Tea passport

Herkunft: China, Zhèjiāng Province, Shàoxīng City, Xīnchāng County

Erntesaison: März — April, Mai · Haupternte: April

Teeart: Zhejiang Green Teas

SKU · DAFU-LONG-JING-CN

Tees vergleichen

Zubereitung

01 / Sensations

Geschmacksprofil

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.

Intensität

0 — 5

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Numeric scores have not been added yet

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

Taste balance

5 axes

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Numeric scores have not been added yet

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

Note wheel

2

2Chinesischer Tee

Chestnut
Orchid

02 / Practice

Brewing

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

Zubereitung

Gongfu-Zubereitung

Wassertemperatur: 80 °C
Teemenge: 5 g
Wassermenge: 100 ml
Erster Aufguss: 10 Sek.
Zeitzugabe pro Aufguss: 5 Sek.
Anzahl der Aufgüsse: 3
Spülen: Nein

Zubereitung

Westliche Zubereitung

Wassertemperatur: 75 °C
Teemenge: 3 g
Wassermenge: 200 ml
Erster Aufguss: 3 Min.
Anzahl der Aufgüsse: 2
Spülen: Nein

Geschmack

Geschmacksprofil

Dry Leaf Appearance: Flat, even tea leaves of Longjing formation. Dàfú shoots are more substantial and robust (肥壮, féizhuàng), with more pronounced pointed tips (尖削挺直, jiānxiāo tǐngzhí) than the more "elegant" Xi Hu Long Jing.
Dry Leaf Aroma: Delicate aroma of young buds (嫩香, nèn xiāng), orchid note (兰花香), chestnut roasting (栗香).
Liquor Color: Yellow-green, bright and clear.
Spent Leaves: Tender, uniform shoots, unfolded from flat tea leaves.
Taste: Fresh and brisk (鲜爽, xiānshuǎng), mellow-sweet (甘醇, gānchún). Aftertaste — returning sweetness.

03 / Origin passport

Origin and production

Teeart: Green
Climate: Subtropical monsoon. Average annual temperature — 15–16°C, annual precipitation — 1400–1800 mm. Many foggy days, abundance of diffused light (漫射光). Conditions favoring accumulation of amino acids and aromatic compounds.
Soil: Yellow clay-sandy soils (黄泥沙土) and "ash" soils (香灰土, xiānghuī tǔ) — loose, fertile, acidic, rich in minerals. Similar soil type occurs in the core zone of Xi Hu Long Jing, ensuring similar conditions for flavor formation.
Topography: Eastern Zhejiang hilly-mountainous zone (浙东丘陵山区). Tea gardens are located on hillsides and mountain slopes.
Регион: China, Zhèjiāng Province (浙江, Zhèjiāng), Shàoxīng City (绍兴市, Shàoxīng Shì), Xīnchāng County (新昌县, Xīnchāng Xiàn)

Eigenschaften des Tees

Pluck Standard: "Three labels" system (三大标签, 2025):
Raw Material: Tender, uniform shoots without damage. Processing — on the day of harvest.

04 / Tea care

Keep it fresh

Условия хранения: Не указаны для этой партии.

Details

Alkaloide: Caffeine — moderate content. Theobromine, theophylline.
Amino Acids: Elevated content — result of high-mountain origin and abundant diffused light. Determines freshness and sweetness.
Mineralstoffe: Potassium, magnesium, zinc, manganese — profile determined by yellow clay-sandy soils.
Polyphenole: Significant content — provides antioxidant potential and taste structure.
Vitamine: Vitamin C, B-group vitamins.

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Dàfú Lóng Jǐng

Numeric scores have not been added yet

Numeric scores have not been added yet

Brewing

Gongfu-Zubereitung

Westliche Zubereitung

Geschmacksprofil

Bewertung schreiben

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