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Éméi Máo Fēng
Éméi Máo Fēng
Éméi Máo Fēng
Éméi Máo Fēng
Produktbilder
100%

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Éméi Máo Fēng

峨眉毛峰Éméi máo fēng

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Tea passport

Herkunft
China, Sìchuān Province, Ya'an City, Yǔchéng District, Fèngmíng Township, Guìhuā Village
Erntesaison
März, April — April, Mai · Haupternte: April
Teeart
Green Tea

SKU · EMEI-MAO-FENG-CN

SKU · EMEI-MAO-FENG-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
—

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
  • Umami
  • Chestnut
  • Vegetal
Entdecken Sie die Geschmacksnoten. Wo eine Filterung verfügbar ist, wählen Sie eine Note, um passende Tees zu sehen.Dossier
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 Aroma
Clean, fresh (清香, qīngxiāng) with pronounced undertone of tender chestnut (嫩栗香, nèn lìxiāng)—characteristic note of spring harvest. Delicate floral overtones in the finish.
Liquor Aroma
Fresh, clean, with stable chestnut base. Aroma stably manifests throughout several infusions. When cooling—soft grassy-floral notes.
Liquor Color
Slightly greenish-yellow (微黄而碧绿, wēi huáng ér bìlǜ), transparent and bright. Delicate opalescence, characteristic of teas with high amino acid content.
Spent Leaves
Tender green, uniform (嫩绿匀整, nèn lǜ yún zhěng). Whole buds are distinctly visible—bright, glossy (全芽明亮, quán yá míngliàng). Leaf is elastic, retaining shape.

03 / Origin passport

Origin and production

Teeart
Green
Soil
Brown earth (棕壤, zōng rǎng) with deep, loose fertile horizon. pH 4.5–6.5—optimal acidity. Organic matter content—>1.0%. Territory is free from industrial pollution.
Регион
China, Sìchuān Province (四川省, Sìchuān shěng), Ya'an City (雅安市, Yǎ'ān shì), Yǔchéng District (雨城区, Yǔchéng qū), Fèngmíng Township (凤鸣乡, Fèngmíng xiāng), Guìhuā Village (桂花村, Guìhuā cūn)

Eigenschaften des Tees

Eigenschaften des Tees

Picking
Early spring (早春, zǎochūn). Main period—end of March to early April, before the Qīngmíng festival (清明, Qīngmíng) and in the first days after it.
Pluck Standard
For premium grade (特级, tèjí)—single buds ≥90%, length ≤2 cm. For first grade (一级)—one bud with one beginning-to-unfurl leaf ≥80%. For second grade (二级)—one bud with two leaves.

04 / Tea care

Keep it fresh

Behältnis
Foil vacuum bags, tin cans with tight lid. After opening—store airtight in refrigerator and consume within one month.
Enemies
Light, moisture, heat, foreign odors. Do not store near spices, fruits, strongly scented products.
Haltbarkeit
Best qualities—in first 6–12 months after production. With proper refrigerated storage, freshness is preserved up to one year.
Wassertemperatur
Optimally—in refrigerator (0–5°C), in airtight packaging. Green teas are sensitive to heat and light.

Details

Details

Alkaloide
Caffeine content (咖啡碱)—30% higher than average green tea (according to producer data). This provides pronounced tonic effect. Theobromine and theophylline are present.
Amino Acids
Content in spring harvest—≥3.0%. L-theanine—dominant amino acid, forming fresh, umami-like taste and providing calming balance with caffeine.
Mineralstoffe
Fluorine (content provides caries-preventive effect—effectiveness of suppressing cariogenic bacteria is 1.3 times higher than ordinary green tea, according to producer data). Potassium, zinc, manganese, iron, magnesium.
Polyphenole
Content for first grade—≥28% of dry weight. Main catechins: EGCG, ECG, EC, EGC. Polyphenols are responsible for moderate astringency, antioxidant action and stimulation of fat metabolism.
Vitamine
Vitamin C (high content, characteristic of early harvest green teas), B-group vitamins (B₁, B₂), carotenoids.

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