茶饼包装
梵净山红茶
茶汤色泽
冲泡参数
产地信息
茶叶产地
茶品档案
来源与规格
- 产地
- 中国贵州省 (贵州省, Guìzhōu Shěng) 铜仁市 (铜仁市, Tóngrén Shì)
- 茶类
- 盖碗泡
- SKU
- FANJINGSHAN-HONGCHA-CN
冲泡建议
- 工夫泡： 93°C, 5 g / 100 ml, 10s, 4 次冲泡
- 西式泡法： 88°C, 3 g / 200 ml, 180s, 2 次冲泡
茶品档案
冲泡、产地与风味记录
冲泡
- Process
- ከፍተኛ የውኃ መሟሟት ይዘት (≥36%) ፋንጂንሻን ሑንግ ቻን በተደጋጋሚ ሲፈላ በጣም ጠንካራ ያደርገዋል — የተቀቀለው ውኃ በመጨረሻዎቹ ፈሳሾችም እንኳ ጥግብሩን ይጠብቃል።
- 投茶量
- 4–5 g / 100–120 ml (gongfu method); 2–3 g / 200–250 ml (European method).
- 茶具
- porcelain gaiwan (盖碗) 100–120 ml—optimal choice; glass teapot for visual enjoyment of liquor color; clay teapot for dense batches.
- 水温
- 90 °C
产地
- 茶类
- Red
- 土壤
- yellow, yellow-brown, and red soils (黄壤、黄棕壤、红壤), acidic (pH 4.5–6.5), with high organic matter content. Acidic zone soils comprise 74.2% of Tongren's territory.
风味
- 干茶外形
- thin, tightly twisted strands (条索细紧, tiáosuǒ xìjǐn); dark color with oily luster (乌润, wūrùn) and pronounced golden tips (显金豪, xiǎn jīnháo).
- 干茶香气
- sweet (甜香, tiánxiāng) with distinct floral undertone (稍带花香, shāo dài huāxiāng); in highest grades—notes of honey and dried fruits.
- 茶汤香气
- clean, persistent, sweet-floral; when cooling, tones of ripe fruits and light caramel emerge.
- 茶汤颜色
- bright red and clear (红亮, hóngliàng); in highest grades—with distinct golden ring.
- 叶底
- tender, whole, with distinguishable buds; red-copper and evenly colored (细嫩显芽, xìnèn xiǎn yá).
- 源感官描述符 Be 强度
- 3
详细信息
- 采摘方式
- spring harvest (March–April) yields the highest quality raw material; summer and autumn harvests are also practiced. The high-altitude climate delays the beginning of vegetation...
- 采摘标准
- 1 bud + 1–2 leaves for highest grades; 1 bud + 2–3 leaves is acceptable for standard batches.
- 原料
- fresh, whole leaf without mechanical damage and coarse stems; immediate processing after harvest to prevent uncontrolled oxidation.
- 生物碱
- caffeine ~2–4% of dry mass.
- Amino Acids
- 3.5–4.5%—unusually high indicator, due to combination of altitude, cloudiness, and low insolation. L-theanine dominates among free amino acids.
- 茶多酚
- 20–30% (by brand standard); during fermentation, significant portion transforms into theaflavins and thearubigins.
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覆盖区域: 中国贵州省 (贵州省, Guìzhōu Shěng) 铜仁市 (铜仁市, Tóngrén Shì)
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