Loja de pu-erh

Dàfú Lóng Jǐng

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

大佛龙井Dàfú lóng jǐng

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Tea passport

Origem: China, Zhèjiāng Province, Shàoxīng City, Xīnchāng County

Época de colheita: março — Abril, Maio · pico da colheita: Abril

Tipo de chá: Zhejiang Green Teas

SKU · DAFU-LONG-JING-CN

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Como preparar

01 / Sensations

Perfil de sabor

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.

Intensidade

0 — 5

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

Taste balance

5 axes

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Numeric scores have not been added yet

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

Note wheel

2

2Chá chinês

Chestnut
Orchid

02 / Practice

Brewing

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

Preparo

Preparo gongfu

Temperatura da água: 80 °C
Quantidade de chá: 5 g
Volume de água: 100 ml
Primeira infusão: 10 s
Tempo adicionado por infusão: 5 s
Infusões: 3
Enxágue: Não

Preparo

Preparo ocidental

Temperatura da água: 75 °C
Quantidade de chá: 3 g
Volume de água: 200 ml
Primeira infusão: 3 min
Infusões: 2
Enxágue: Não

Sabor

Perfil de sabor

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

Tipo de chá: 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)

Características do chá

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.

Detalhes

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

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Dàfú Lóng Jǐng

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Brewing

Preparo gongfu

Preparo ocidental

Perfil de sabor

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