G-CN-014

Tianmu Qinding

天目青顶

Pan-fired green, from Zhejiang, China.

Green tea

Tianmu Qinding is strongest on smoothness, aroma intensity and vegetal. Typical tasting words: orchid, sweet pea, chestnut, fresh grass. Produced on Mount Tianmu in Zhejiang since the Tang Dynasty, deeply intertwined with Chan (Zen) Buddhist monastic culture. Revered by Chinese scholars for its crystalline liquor, high aroma, and clean, lingering mountain mineral finish.

Also known as Tian Mu Qing Ding, Tianmu Green Top and Qing Ding.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency1umami3brightness3body3smoothness4aroma intensity4finish length3

Flavour families, 0 to 5

floral3fruity1vegetal4marine1nutty2toasty1malty0honey1spicy0woody0earthy1smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Zhejiang, China
Plant: Camellia sinensis var. sinensis
Harvest: spring (pre-guyi)
Elevation: high
Oxidation: 0 to 2%
Roast: very light
Leaf: bud and leaf
Price band: mid-range
Availability: specialist
Ageing: not for ageing
Forgiving to brew: 3 of 5
L-theanine: moderate

Made by: withering, then pan-firing, then rolling, then pan-shaping, then baking.

Caffeine

A cup of Tianmu Qinding carries a typical estimate of 35 mg of caffeine, within a range of 25 to 48 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	75 to 80 °C	2 min, 2.5 min, 3 min
Gongfu, 100 ml	4.5 g	80 to 85 °C	15 s, 20 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	2.5 g	Fridge	6 to 8 hours

Up to 5 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
meditation
relaxing

Pairs with seafood, pastry and salads. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.