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Zǐyáng Hēi Chá
Shaanxi
Zǐyáng Hēi Chá紫阳黑茶
Zǐyáng hēichá
- Origin
- China, Shaanxi Province (陕西, Shǎnxī), Ānkāng Prefecture (安康, Ānkāng),...
- Tea type
- Dark Tea
- Caffeine Level
- Medium
- Water Temperature
- 95.000000
Tea notes
Brewing, origin and taste.
Ziyang Hei Cha — a selenium-rich dark tea from Shaanxi with 'golden flowers', deep flavor, and a nutty aftertaste.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 95.000000 - 100.000000
- Tea Amount
- 5 g per 200 ml water (1:40 ratio). For brick tea — pre-break portion with tea knife.
- Water Temperature
- 95.000000
- Water Temperature Detail
- 95–100°C (boiling water).
- Gongfu Water Temperature
- 100.000000
- Gongfu Tea Grams
- 6.000000
Origin
- Tea Type
- Dark
- Origin Country
- CN
- Province
- Shaanxi
- Category
- Regional dark tea of Shaanxi Province. Product with geographical indication protection (地理标志保护产品, since 2016). In 2024, it was included in the list of mutual recognition of geog...
- Coordinates
- Approximately 32°08′–32°49′ North latitude, 108°33′–110°12′ East longitude.
- Origin
- China, Shaanxi Province (陕西, Shǎnxī), Ānkāng Prefecture (安康, Ānkāng), Zǐyáng County (紫阳县, Zǐyáng Xiàn). The county is located on the northern slopes of the Dà...
Taste
- Liquor Aroma
- Warm, enveloping, with mushroom foundation, notes of prunes, walnuts and light smoky spice from charcoal drying.
- Liquor Color
- From orange-yellow (橙黄) in young tea to deep reddish-brown (红褐) in aged. High transparency, bright and clear liquor.
- Spent Leaves
- Brown, uniform, soft to touch. Small golden dots are noticeable on leaves — traces of "golden flowers."
- Taste
- Three defining qualities: 醇厚 (chún hòu) — depth and body fullness; 甘滑 (gān huá) — sweetness and smoothness; 厚重 (hòuzhòng) — dense, almost viscous textur...
- Organoleptic Profile Notes
- Characteristic mushroom aroma of "golden flowers" (菌花香, jūn huā xiāng), complemented by gentle sweetness of new tea (甜香, tián xiāng). In aged specimens — calm, de...
- Sensory Dt Intensity
- 3.000000
Details
- Oxidation
- 0.000000 - 0.000000
- Oxidation Maximum
- 0.000000
- Oxidation Maximum Detail
- 0
- Cultivar
- The foundation consists of two local cultivars:
- Picking
- For dark tea, predominantly summer and autumn harvest material is used (May–October), when leaves reach maturity and accumulate maximum polysaccharides and mineral substances.
- Phase
- Early
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