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Éméi Máo Fēng
Éméi Máo Fēng
Éméi Máo Fēng
Éméi Máo Fēng
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Éméi Máo Fēng

峨眉毛峰Éméi máo fēng

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Tea passport

Origem
China, Sìchuān Province, Ya'an City, Yǔchéng District, Fèngmíng Township, Guìhuā Village
Época de colheita
março, Abril — Abril, Maio · pico da colheita: Abril
Tipo de chá
Green Tea

SKU · EMEI-MAO-FENG-CN

SKU · EMEI-MAO-FENG-CN
Comparar chás
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
—

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

4
  • Floral
  • Umami
  • Chestnut
  • Vegetal
Explore as notas de sabor. Quando o filtro estiver disponível, selecione uma nota para ver os chás correspondentes.Dossiê
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 Aroma
Clean, fresh (清香, qīngxiāng) with pronounced undertone of tender chestnut (嫩栗香, nèn lìxiāng)—characteristic note of spring harvest. Delicate floral overtones in the finish.
Liquor Aroma
Fresh, clean, with stable chestnut base. Aroma stably manifests throughout several infusions. When cooling—soft grassy-floral notes.
Liquor Color
Slightly greenish-yellow (微黄而碧绿, wēi huáng ér bìlǜ), transparent and bright. Delicate opalescence, characteristic of teas with high amino acid content.
Spent Leaves
Tender green, uniform (嫩绿匀整, nèn lǜ yún zhěng). Whole buds are distinctly visible—bright, glossy (全芽明亮, quán yá míngliàng). Leaf is elastic, retaining shape.

03 / Origin passport

Origin and production

Tipo de chá
Green
Soil
Brown earth (棕壤, zōng rǎng) with deep, loose fertile horizon. pH 4.5–6.5—optimal acidity. Organic matter content—>1.0%. Territory is free from industrial pollution.
Регион
China, Sìchuān Province (四川省, Sìchuān shěng), Ya'an City (雅安市, Yǎ'ān shì), Yǔchéng District (雨城区, Yǔchéng qū), Fèngmíng Township (凤鸣乡, Fèngmíng xiāng), Guìhuā Village (桂花村, Guìhuā cūn)

Características do chá

Características do chá

Picking
Early spring (早春, zǎochūn). Main period—end of March to early April, before the Qīngmíng festival (清明, Qīngmíng) and in the first days after it.
Pluck Standard
For premium grade (特级, tèjí)—single buds ≥90%, length ≤2 cm. For first grade (一级)—one bud with one beginning-to-unfurl leaf ≥80%. For second grade (二级)—one bud with two leaves.

04 / Tea care

Keep it fresh

Recipiente
Foil vacuum bags, tin cans with tight lid. After opening—store airtight in refrigerator and consume within one month.
Enemies
Light, moisture, heat, foreign odors. Do not store near spices, fruits, strongly scented products.
Validade
Best qualities—in first 6–12 months after production. With proper refrigerated storage, freshness is preserved up to one year.
Temperatura da água
Optimally—in refrigerator (0–5°C), in airtight packaging. Green teas are sensitive to heat and light.

Detalhes

Detalhes

Alcaloides
Caffeine content (咖啡碱)—30% higher than average green tea (according to producer data). This provides pronounced tonic effect. Theobromine and theophylline are present.
Amino Acids
Content in spring harvest—≥3.0%. L-theanine—dominant amino acid, forming fresh, umami-like taste and providing calming balance with caffeine.
Minerais
Fluorine (content provides caries-preventive effect—effectiveness of suppressing cariogenic bacteria is 1.3 times higher than ordinary green tea, according to producer data). Potassium, zinc, manganese, iron, magnesium.
Polifenóis
Content for first grade—≥28% of dry weight. Main catechins: EGCG, ECG, EC, EGC. Polyphenols are responsible for moderate astringency, antioxidant action and stimulation of fat metabolism.
Vitaminas
Vitamin C (high content, characteristic of early harvest green teas), B-group vitamins (B₁, B₂), carotenoids.

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