Packaging Brewed tea Origin

Product packaging Pínglì Nǚwā chá

Brewed tea color Brewing guide

Origin notes Tea origin

Tea Encyclopedia

Pínglì Nǚwā chá

Name: Pínglì Nǚwā chá
SKU: PINGLI-NUWA-CHA-CN

平利女娲茶

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Tea passport

Tea type: Green Tea

SKU · PINGLI-NUWA-CHA-CN

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How to brew

01 / Sensations

Taste profile

From the first impression to the smallest tasting note.

Intensity, balance and flavor notes

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

Flavor descriptors

Tasting notes

No tasting notes are available for this tea yet.

Numeric scores have not been added yet

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

02 / Practice

Brewing

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

Brewing

Western brewing

Water temperature: 80 - 80 °C
Tea amount: 1 g per 50 ml, that is 3 g per 150 ml — as the same publication advises.
Teaware: A glass tumbler; for Maojian a gaiwan also works.

Taste

Taste profile

Dry Leaf Appearance: Even, emerald green (外形匀齐，色泽翠绿).
Dry Leaf Aroma: A separate description is not found in the sources consulted.
Liquor Aroma: High and long-lasting (香气高长).
Liquor Color: Clear and bright (汤色清亮).
Spent Leaves: Even, tender green and bright (叶底匀整嫩绿明亮).
Taste: Rich and mellow (滋味醇厚); the tea withstands many infusions.

03 / Origin passport

Origin and production

Tea type: Green
Geographical Indication Status: Yes
Climate: Descriptions speak of mountains in clouds and mist; there are no numerical data.

04 / Tea care

Keep it fresh

Storage: StorageClass practice. In airtight packaging, in a refrigerator at 0–5 °C, away from light, moisture and odors; before opening, let the pack warm up. Best drunk within a year.

Details

Name Breakdown: 平利 is the name of the county; 女娲 (*Nǚwā*) is the name of the goddess who, according to legend, mended the sky and molded people.
Health: Health PropertiesThere are no verified data on the effects of this particular tea. The selenium content is a characteristic of the composition, not a proven effect.