茶饼包装
蜜香金芽红茶
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
- 依具体生产者而定
- 茶类
- 盖碗泡
- SKU
- MI-XIANG-JIN-YA-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
- 投茶量
- 5–6 g / 150 ml water (gongfu method); 3–4 g / 200 ml (European method).
- 水温
- 85 °C
产地
- 茶类
- Red
- 气候
- Warm and humid subtropical, with average annual temperature 20–25°C, abundant precipitation (1500–2500 mm / year) and prolonged growing season.
- 土壤
- Well-drained, slightly acidic alluvial and lateritic soils with high organic matter content.
风味
- 茶汤颜色
- Bright amber-red or orange-red, clear, transparent, with pronounced brilliance. More saturated than most Taiwanese oolongs, but somewhat lighter than classic Yunnan Dian Hongs.
- 源感官描述符 Be 强度
- 1
- 源感官描述符 Ch 强度
- 1
- 源感官描述符 H 强度
- 1
- 源感官描述符 L 强度
- 3
- 源感官描述符 Rb 强度
- 2
详细信息
- 茶树品种
- Several Taiwanese cultivars are used for Mi Xiang Jin Ya Hong Cha, each contributing its own nuances:
- 采摘方式
- Summer harvest (June–August) is considered most valuable, when leafhopper population reaches peak activity. Also produced from spring and autumn material, but honey aroma is les...
- 采摘标准
- Bud with one to two upper leaves (一心一葉至一心二葉). For the "Jin Ya" version, emphasis is on maximum content of buds (tips) in the total volume of raw material.
- Name Breakdown
- — “የማር መዓዛ” — ይህንን ሙሉ የታይዋን “የማር” ሻዮች ምድብ የሚለይ ቁልፍ ባሕርይ ነው። መዓዛው የሚመነጨው በፌንጣዋ ምራቅ ውስጥ በሚገኙ ኢንዛይሞች ሲሆን፣ እነዚህም በሻይ ቅጠሉ ውስጥ ልዩ የሆኑ የኦክሲዴሽን ሂደቶችን ይጀምራሉ።
- 生物碱
- Caffeine (2.5–3.5% of dry matter), theobromine — in smaller quantities.
- Amino Acids
- L-theanine — leading amino acid, contributing to sweetness and "umami" character of taste. Total amino acid content in Taiwanese red teas usually comprises 2–3% of dry...
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