Ruka hadi kwenye maudhui
Ensaiklopidia ya chai

Jinshan Shiyu

金山时雨

Bado hakuna maoni · Andika maoni

Tea passport

Aina ya chai
Green Tea

SKU · JINSHAN-SHIYU-CN

SKU · JINSHAN-SHIYU-CN
Linganisha chai
Jinsi ya kutengeneza chai

01 / Sensations

Wasifu wa ladha

From the first impression to the smallest tasting note.

Intensity, balance and flavor notes

TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.

Flavor descriptors

Tasting notes

Maelezo ya ladha bado hayapo kwa chai hii.

Numeric scores have not been added yet

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

Chunguza maelezo ya ladha. Pale ambapo kuchuja kunapatikana, chagua ladha ili uone chai zinazolingana.Jalada
02 / Practice

Brewing

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

Utengenezaji

Utengenezaji wa kimagharibi

Joto la maji
85 - 90 °C
Kiasi cha chai
1 g kwa 50 ml, that is, 3 g kwa 150 ml.
Teaware
A glass tumbler.

Ladha

Wasifu wa ladha

Dry Leaf Aroma
No separate description was found in the sources consulted.
Liquor Aroma
For both forms — floral, high and long-lasting (花香高长持久).
Liquor Color
Clean, clear and bright (汤色清澈明亮). Reference descriptions — yellow-green.
Spent Leaves
Not described in the 2025 requirements. Reference descriptions: unfolded, with a golden tint.
Taste
Mellow and brisk (滋味醇爽) — for both forms. According to reference descriptions — with a sweet aftertaste, fading from the sixth infusion.

03 / Origin passport

Origin and production

Aina ya chai
Green
Geographical Indication Status
Ndiyo
Geographical Indication Standard
CNIPA 地理标志产品认定 №632
Soil
According to the 2025 requirements — rich in organic matter, with a pH mostly of 5.8–6.5. The reference website: dark, sandy, fertile soils with a deep profile.

Sifa za chai

Sifa za chai

Picking
By “lifting the hand” (提手采, *tíshǒucǎi*), usually from mid-March — according to the 2025 requirements. Popular descriptions speak of picking around Guyu (谷雨), that is, around 20 April.
Pluck Standard
The popular version is one bud with two barely opened leaves, “eagle's beak” (鹰嘴甲, *yīngzuǐjiǎ*). A note on the county website (2024) names leaf picked before Guyu as the best.

04 / Tea care

Keep it fresh

Storage
StorageThe practice of the class. In airtight packaging, in a refrigerator at 0–5 °C, away from light, moisture and odors. Best drunk within a year.

Maelezo

Maelezo

Cultural Significance
The tea is associated with Hu Shi, a native of Shangzhuang; the town's tea festival is built around his name.
Name Breakdown
金山 — “Golden Mountain”, Jinshan village; 时雨 — “timely rain”. A reference website explains the name by the shape of the leaf, thin as threads of rain.
Health
Health PropertiesThere are no verified data on the effects of this particular tea.

Jinshan Shiyu

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Bado hakuna maoni. Tuambie unachofikiri kuhusu chai hii.

 Andika maoni

Andika maoni

Kadiria chai hii na ushiriki maoni yako. Tunakagua kila maoni kabla ya kuyachapisha.