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Dàfú Lóng Jǐng
Dàfú Lóng Jǐng
Dàfú Lóng Jǐng
Dàfú Lóng Jǐng
Dàfú Lóng Jǐng
Dàfú Lóng Jǐng
Dàfú Lóng Jǐng
Dàfú Lóng Jǐng
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Dàfú Lóng Jǐng

大佛龙井Dàfú lóng jǐng

Bado hakuna maoni · Andika maoni

Tea passport

Asili
China, Zhèjiāng Province, Shàoxīng City, Xīnchāng County
Msimu wa mavuno
Machi — Aprili, Mei · mavuno ya kilele: Aprili
Aina ya chai
Zhejiang Green Teas

SKU · DAFU-LONG-JING-CN

SKU · DAFU-LONG-JING-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

Example profile Tea data

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

Kiwango

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
  • Chestnut
  • Orchid
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 gongfu

Joto la maji
80 °C
Kiasi cha chai
5 g
Kiasi cha maji
100 ml
Mloweko wa kwanza
10 sekek
Muda unaoongezwa kwa kila mloweko
5 sekek
Miloweko
3
Suuza majani
Hapana

Utengenezaji

Utengenezaji wa kimagharibi

Joto la maji
75 °C
Kiasi cha chai
3 g
Kiasi cha maji
200 ml
Mloweko wa kwanza
3 dak
Miloweko
2
Suuza majani
Hapana

Ladha

Wasifu wa ladha

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

Aina ya chai
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)

Sifa za chai

Sifa za chai

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.

Maelezo

Maelezo

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

Maoni

Bado hakuna maoni. Tuambie unachofikiri kuhusu chai hii.

Andika maoni

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