Anhui Green Tea | Superior Grade • Spring Harvest
A molecular structure preserved by thermal fixing: a high content of non-oxidized polyphenols and chlorophyll.
Location and Growing Variables
Biotope
Grown in the mountainous areas of Anhui province, on silty-sandy soils with strong mineral retention. The high altitude and exposure to persistent mists create a natural filtering of sunlight, limiting the development of bitter tannins in favor of amino acids.
Harvest
A selective picking carried out in early spring (Pre-Qingming). Only the young buds and first leaves are taken, ensuring a maximum concentration of secondary metabolites and a structural suppleness of the plant fiber.
Technical Data and Processing
Immediate thermal fixing at high temperature (dry heat in a pan, or steam) to deactivate the enzymes responsible for oxidation. This process stabilizes the chemical structure and preserves the original emerald color of the leaves.
A light hand rolling to break the cells without altering the integrity of the leaf, allowing an even extraction of the solutes during infusion.
A high concentration of catechins (EGCG) and vitamin C, preserved by the absence of oxidation. Molecular stability is ensured by a controlled final drying, reducing residual moisture to below 5%.
Organoleptic Characteristics
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MouthfeelA fluid texture with a lively attack followed by a creamy softness, linked to the release of natural sugars and theanine.
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Aromatic SpectrumA profile dominated by herbaceous notes of fresh green vegetables (asparagus, cut grass) and light floral nuances evoking orchid.
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Character in the CupA direct contribution of bioavailable antioxidants and the stimulating effect of caffeine, modulated by the presence of L-theanine for cognitive concentration without metabolic overstimulation.
Brewing Parameters
Extraction: Water temperature strictly controlled between 75 °C and 80 °C. Excessive heat would cause an abrupt release of tannins, masking the aromatic complexity with unwanted bitterness.
Protocol: Use 3 g of tea for 200 ml of lightly mineralized water. Infusion time: 2 to 3 minutes.
Result: A liquor of luminous pale green, marked by total clarity and an absence of turbidity.
