Dark Tea

Sìchuān Biān Chá四川边茶

Sìchuān biān chá, Sìchuān biān chá

Origin: China, Sìchuān Province (四川, Sìchuān), main production areas: Ya'an P...
Tea type: Dark Tea
Caffeine Level: Medium
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

Sichuan Bian Cha — an ancient post-fermented tea with a rich woody-spicy taste, the historic 'border tea' from Sichuan.

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: 5-7 grams per 150-200 ml of water (for flash steeps). For steeping in a large teapot - based on desired strength.
Teaware: Yixing clay teapot is ideal, as it retains heat well and allows the tea to fully unfold. You can also use a gaiwan or porcelain teaware.
Water Temperature: 95.000000
Brewing Notes: Since Sichuan Bian Cha is usually pressed, before brewing it is necessary to break off a small piece from it. This should be done carefully, with a special pu-erh knife or awl, ...
Water Temperature Detail: 95-100°C (boiling water).

Origin

Tea Type: Dark
Origin Country: CN
Province: Sichuan
Category: Belongs to the category "Bian Cha" (边茶, Biān Chá) - "Border teas", traditionally produced for consumption by ethnic minorities in southwestern and north...
Coordinates: Sichuan is located in southwestern China, between 26° and 34° North latitude and 97° and 108° East longitude.
Origin: China, Sìchuān Province (四川, Sìchuān), main production areas: Ya'an Prefecture (雅安, Yǎ'ān), Gānzī Prefecture (甘孜, Gānzī), Ābā Prefecture (阿坝, Ābā), as well as ...

Taste

Dry Leaf Appearance: Depends on the form of release (pressed or loose). Pressed tea: dense bricks or tiles, dark brown color, sometimes with inclusions of lighter leaves. Loose tea: large, mature le...
Dry Leaf Aroma: Rich, with notes of wood, earth, dried fruits, spices, sometimes with smoky or "cellar" nuances. With age, the aroma becomes more complex and deep.
Liquor Aroma: Bright, woody-spicy, with shades of dried fruits, nuts, sometimes with light smokiness.
Liquor Color: From dark amber to reddish-brown, clear, rich.
Spent Leaves: Large, whole or broken leaves, dark brown color.
Taste: Full, rich, dense, with light astringency and sweet aftertaste. The bouquet is dominated by woody, nutty, spicy notes, with nuances of dried fruits, prunes, earth. The taste cha...

Details

Oxidation: 0.000000 - 0.000000
Leaf Shape: Brick
Oxidation Maximum: 0.000000
Oxidation Maximum Detail: 0
Cultivar: For the production of Sichuan Bian Cha, mainly local Sichuan tea bush cultivars are used, as well as cultivars brought from Yunnan. Often coarse, mature leaves and stems are use...
Picking: Picking occurs, as a rule, in summer and autumn, when the leaves reach maturity.

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