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Jingshan Cha
Jingshan Cha
Jingshan Cha
Jingshan Cha
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Jingshan Cha

径山茶Jìngshān Chá

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Tea passport

Origine
China, Zhèjiāng Province, Hángzhōu City, Yúháng District
Saison de récolte
mars, avril — avril, mai · récolte principale: avril
Type de thé
Zhejiang Green Teas

SKU · JING-SHANCHA-CN

SKU · JING-SHANCHA-CN
Comparer les thés
Comment infuser

01 / Sensations

Profil gustatif

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.

Intensité

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

3
  • Floral
  • Chestnut
  • Orchid
Explorez les notes de saveur. Lorsque le filtre est disponible, sélectionnez une note pour afficher les thés correspondants.Dossier
02 / Practice

Brewing

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

Infusion

Infusion gong fu

Température de l’eau
75 °C
Quantité de thé
5 g
Volume d’eau
100 ml
Première infusion
10 s
Temps ajouté par infusion
5 s
Infusions
3
Rinçage
Non

Infusion

Infusion occidentale

Température de l’eau
70 °C
Quantité de thé
3 g
Volume d’eau
200 ml
Première infusion
3 min
Infusions
2
Rinçage
Non

Saveur

Profil gustatif

Dry Leaf Appearance
Fine, tightly twisted shoots with characteristic curled form (细紧卷曲). Color is bright emerald-green (绿翠) with abundant silvery down (显毫). In supreme grades — uniform, elegant, graceful tea leaves.
Dry Leaf Aroma
Delicate aroma of young buds (嫩香, nèn xiāng), chestnut note (板栗香, bǎnlì xiāng), orchid overtone (兰花香, lánhuā xiāng). Aroma is clean, without grassiness.
Liquor Aroma
Persistent, high, with chestnut-orchid profile. Unfolds gradually from steeping to steeping.
Liquor Color
Tender green, clean, bright and clear (嫩绿莹亮).
Spent Leaves
Tender, whole shoots gathered in "buds" (细嫩成朵). Color is even, light green. Leaves are elastic, lively.

03 / Origin passport

Origin and production

Type de thé
Green
Soil
Acidic red or yellow soils (红壤 / 黄壤) with pH 4.5–6.0, deep profile, high organic matter content. Leaf litter from bamboo and coniferous trees enriches the soil, creating a powerful humus horizon.
Регион
China, Zhèjiāng Province (浙江, Zhèjiāng), Hángzhōu City (杭州, Hángzhōu), Yúháng District (余杭区, Yúháng Qū)

Caractéristiques du thé

Caractéristiques du thé

Cultivar
For Jingshan Cha production, both specialized local cultivars and adapted introduced varieties of *Camellia sinensis* var. *sinensis* are used:
Pluck Standard
Six categories: special class of three levels (特级一、二、三等) and three standard grades (一级、二级、三级). Raw material must be fresh, tender, without diseased leaves or damage.
Raw Material
Tender, uniform shoots. For niancha (碾茶), raw material from tea bushes that have undergone shading (覆下栽培, fù xià zāipéi) is used — following Japanese "kabuse" technology, which increases amino acid and chlorophyll content.

04 / Tea care

Keep it fresh

Условия хранения
Не указаны для этой партии.

Détails

Détails

Cultural Significance
Jingshan Cha is a tea with unique civilizational significance extending far beyond gastronomy. It is:
Alcaloïdes
Caffeine — moderate content. Theobromine, theophylline.
Amino Acids
Elevated content — key factor for freshness, sweetness, and umami note. For tea from shaded raw material (niancha/matcha), amino acid content is even higher.
Minéraux
Potassium, magnesium, zinc, manganese — profile determined by acidic mountain soils enriched with bamboo litter.
Polyphénols
Moderate content — result of abundant diffused light. Provides light structural depth of taste without harsh astringency.
Vitamines
Vitamin C, B-group vitamins, carotenoids.

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