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Jìngshān Chá
Jìngshān Chá
Jìngshān Chá
Jìngshān Chá
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Jìngshān Chá

径山茶Jìngshān Chá

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Tea passport

Opprinnelse
China, Zhèjiāng Province, Hángzhōu City, Yúháng District
Innhøstingssesong
mars, april — april, mai · hovedinnhøsting: april
Tetype
Zhejiang Green Teas

SKU · JING-SHANCHA-CN

SKU · JING-SHANCHA-CN
Sammenlign teer
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01 / Sensations

Smaksprofil

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.

Intensitet

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
Utforsk smaksnotene. Der filtrering er tilgjengelig, velg en note for å se teer som passer.Dossier
02 / Practice

Brewing

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

Trekking

Gongfu-trekking

Vanntemperatur
75 °C
Temengde
5 g
Vannmengde
100 ml
Første trekking
10 s
Tid lagt til per infusjon
5 s
Infusjoner
3
Skylling
Nei

Trekking

Vestlig trekking

Vanntemperatur
70 °C
Temengde
3 g
Vannmengde
200 ml
Første trekking
3 min
Infusjoner
2
Skylling
Nei

Smak

Smaksprofil

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

Tetype
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)

Teegenskaper

Teegenskaper

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.

Detaljer

Detaljer

Cultural Significance
Jingshan Cha is a tea with unique civilizational significance extending far beyond gastronomy. It is:
Alkaloider
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.
Mineraler
Potassium, magnesium, zinc, manganese — profile determined by acidic mountain soils enriched with bamboo litter.
Polyfenoler
Moderate content — result of abundant diffused light. Provides light structural depth of taste without harsh astringency.
Vitaminer
Vitamin C, B-group vitamins, carotenoids.

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