Packaging Brewed tea Origin

Product packaging Yīshān shímò chá

Brewed tea color Brewing guide

Origin notes Tea origin

Tea Encyclopedia

Yīshān shímò chá

Name: Yīshān shímò chá
SKU: YISHAN-SHIMO-CHA-CN

黟山石墨茶

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Tea passport

Tea type: Green Tea

SKU · YISHAN-SHIMO-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

Brewing: BrewingClass practice for green tea: 80–85 °C, 3 g per 150 ml, a white gaiwan or a glass tumbler. Warm the teaware, first infusion — about a minute, then two or three infusions with increasing steeping time.

Taste

Taste profile

Dry Leaf Appearance: Granules round, tight and heavy, even, ink-green with down; the registration — “ink-green with an emerald glint” (墨绿透翠).
Dry Leaf Aroma: Not described separately from the liquor in the documents.
Liquor Aroma: Rich chestnut (栗香馥郁); the registration — tender chestnut with a floral note.
Liquor Color: Yellow-green, bright (黄绿明亮) — in both documents.
Spent Leaves: Tender, yellow-green, even and glossy; the registration — soft, green, glossy.
Taste: Mellow and brisk, with a sweet aftertaste; the registration — full and mellow.

03 / Origin passport

Origin and production

Tea type: Green
Geographical Indication Status: Yes
Climate: The northern edge of the central subtropical zone, humid monsoon; mean annual temperature 15.8 °C, 1686 mm of precipitation, humidity about 80%, frost-free period about 220 days. Forest cover is 84.7%.
Soil: According to the protection requirements — mountain yellow and yellow-red soils, a layer of more than 60 cm, organic matter no less than 4.0%, pH 4.0–6.5. The registration, with the same layer and organic matter, gives pH 5.0–6.5.

Tea characteristics

Cultivar: According to the protection requirements — the local population of the county and varieties suited to local conditions; the registration specifies: the Huangshan population (黄山群体种) or clones selected from it. The names of the clones are not given in the sources.

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; best drunk within a year. According to the protection requirements, the tea is packed immediately after it cools.

Details

Health: Health PropertiesThere are no verified data on the effects of this particular tea.