H-CN-068

Gynostemma (Jiaogulan)

绞股蓝

Sweet herbal, from Guizhou, China.

Herbal tisanes

Gynostemma (Jiaogulan) is strongest on sweetness, smoothness and finish length. Typical tasting words: spinach, sweet pea, sugar cane, cut hay. Originally a folk herb in southern China, first formally documented in agricultural texts during the Ming Dynasty. Nicknamed southern ginseng due to its saponin profile; consumed daily as a restorative herbal infusion.

Also known as Jiaogulan, Southern Ginseng and Amachazuru.

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The profile

Taste, 0 to 5

sweetness4bitterness2astringency1umami1brightness2body2smoothness4aroma intensity3finish length4

Flavour families, 0 to 5

floral1fruity0vegetal4marine0nutty0toasty0malty0honey3spicy0woody0earthy1smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Guizhou, China
Plant: Gynostemma pentaphyllum leaves
Harvest: late spring to summer
Elevation: mid
Oxidation: to %
Roast: unroasted
Leaf: curled
Price band: mid-range
Availability: fairly common
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: none

Made by: harvesting, then washing, then rolling, then drying.

Caffeine

Gynostemma (Jiaogulan) is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	2.5 g	85 to 95 °C	3 min, 4 min
Gongfu, 100 ml	3 g	85 to 90 °C	20 s, 25 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	2.5 g	Fridge	4 to 8 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
evening
relaxing
study_focus
after_meal

Pairs with salads and poultry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.

Tasting words explained

spinach