Malo ogulitsira pu-erh

Dàfú Lóng Jǐng

Name: Dàfú Lóng Jǐng
SKU: DAFU-LONG-JING-CN

大佛龙井Dàfú lóng jǐng

Palibe mlingo panobe

Palibe ndemanga panobe · Lembani ndemanga

Tea passport

Komwe amachokera: China, Zhèjiāng Province, Shàoxīng City, Xīnchāng County

Nyengo yokolola: Malichi — Epulo, Meyi · nthawi yayikulu yokolola: Epulo

Mtundu wa tiyi: Zhejiang Green Teas

SKU · DAFU-LONG-JING-CN

Fanizitsani tiyi

Momwe mungapangire tiyi

01 / Sensations

Zofotokoza za kukoma

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.

Mphamvu ya kukoma

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

2

2Tiyi waku China

Chestnut
Orchid

02 / Practice

Brewing

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

Kupanga tiyi

Kupanga tiyi mwa gongfu

Kutentha kwa madzi: 80 °C
Kuchuluka kwa tiyi: 5 g
Kuchuluka kwa madzi: 100 ml
Kuthira koyamba: 10 sekondiekondi
Nthawi yowonjezera pa kutsanulira kulikonse: 5 sekondiekondi
Kutsanulira: 3
Kutsuka masamba: Ayi

Kupanga tiyi

Kupanga tiyi mwa njira ya Kumadzulo

Kutentha kwa madzi: 75 °C
Kuchuluka kwa tiyi: 3 g
Kuchuluka kwa madzi: 200 ml
Kuthira koyamba: 3 mphindi
Kutsanulira: 2
Kutsuka masamba: Ayi

Kukoma

Zofotokoza za kukoma

Dry Leaf Appearance: Flat, even tea leaves of Longjing formation. Dàfú shoots are more substantial and robust (肥壮, féizhuàng), with more pronounced pointed tips (尖削挺直, jiānxiāo tǐngzhí) than the more "elegant" Xi Hu Long Jing.
Dry Leaf Aroma: Delicate aroma of young buds (嫩香, nèn xiāng), orchid note (兰花香), chestnut roasting (栗香).
Liquor Color: Yellow-green, bright and clear.
Spent Leaves: Tender, uniform shoots, unfolded from flat tea leaves.
Taste: Fresh and brisk (鲜爽, xiānshuǎng), mellow-sweet (甘醇, gānchún). Aftertaste — returning sweetness.

03 / Origin passport

Origin and production

Mtundu wa tiyi: Green
Climate: Subtropical monsoon. Average annual temperature — 15–16°C, annual precipitation — 1400–1800 mm. Many foggy days, abundance of diffused light (漫射光). Conditions favoring accumulation of amino acids and aromatic compounds.
Soil: Yellow clay-sandy soils (黄泥沙土) and "ash" soils (香灰土, xiānghuī tǔ) — loose, fertile, acidic, rich in minerals. Similar soil type occurs in the core zone of Xi Hu Long Jing, ensuring similar conditions for flavor formation.
Topography: Eastern Zhejiang hilly-mountainous zone (浙东丘陵山区). Tea gardens are located on hillsides and mountain slopes.
Регион: China, Zhèjiāng Province (浙江, Zhèjiāng), Shàoxīng City (绍兴市, Shàoxīng Shì), Xīnchāng County (新昌县, Xīnchāng Xiàn)

Makhalidwe a tiyi

Pluck Standard: "Three labels" system (三大标签, 2025):
Raw Material: Tender, uniform shoots without damage. Processing — on the day of harvest.

04 / Tea care

Keep it fresh

Условия хранения: Не указаны для этой партии.

Tsatanetsatane

Ma alkaloidi: Caffeine — moderate content. Theobromine, theophylline.
Amino Acids: Elevated content — result of high-mountain origin and abundant diffused light. Determines freshness and sweetness.
Mchere: Potassium, magnesium, zinc, manganese — profile determined by yellow clay-sandy soils.
Ma polyphenol: Significant content — provides antioxidant potential and taste structure.
Mavitamini: Vitamin C, B-group vitamins.

Palibe ndemanga panobe. Tiuzeni maganizo anu pa tiyi uyu.

Lembani ndemanga

Patsani mlingo tiyi uyu ndikugawana malingaliro anu. Timayang'ana ndemanga iliyonse tisanaiyike.

Dàfú Lóng Jǐng

Numeric scores have not been added yet

Numeric scores have not been added yet

Brewing

Kupanga tiyi mwa gongfu

Kupanga tiyi mwa njira ya Kumadzulo

Zofotokoza za kukoma

Lembani ndemanga

Mungakondenso

Hibiscus

Tiyi Yoyera ya Yunnan

Masamba a Lotus

Magawo a Licorice