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中国茶档案 · 茶品档案、评分与冲泡研究
台湾乌龙

文山包种茶文山包种茶

Wénshān bāozhǒng chá

产地
约北纬24°56′,东经121°42′(坪林区中心)
茶类
台湾乌龙
工夫泡水温
92 °C
西式泡法水温
88 °C
SKU · WENSHAN-BAOZHONG-CHA-CN
茶品档案

来源与规格

产地
约北纬24°56′,东经121°42′(坪林区中心)
茶类
台湾乌龙
SKU
WENSHAN-BAOZHONG-CHA-CN

冲泡建议

  • 工夫泡: 92°C, 6 g / 100 ml, 10s, 8 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
༩༠–༩༥°C། གསར་པ་དང་། མཉེན་པོ། pH ཁ་མོ་ཡོད་པའི་ཆུ་བཟང་།
投茶量
5–6 g / 150 ml.
茶具
Porcelain gaiwan or porcelain teapot. Yixing clay is also suitable — especially hongni (紅泥, hóng ní) and zhuni (朱泥, zhū ní) varieties. Traditional Taiwanese set i...
水温
90 °C
产地
茶类
乌龙茶
Alt Names
Pouchong / Paochung — English transliteration variants; in colloquial speech in Taiwan sometimes "清茶" (Qīngchá, "pure tea").
风味
干茶外形
Long (4–6 cm), tightly twisted strips of dark green color with light steel or olive tint. Compared to unroasted variant, leaves are darker and have more pronounced gloss.
干茶香气
Warm, multi-layered: at the base — floral foundation (orchid, gardenia), over which hang delicate notes of roasted grain, walnut and light caramel. When warming the vessel, hone...
茶汤香气
Warm notes of vanilla and roasted nut; in the cup the floral base returns with accents of honey and ripe peach. Characterized by long, softly fading aftertaste.
茶汤颜色
Clear, light amber or golden-yellow (蜜黃色, mì huáng sè). With intensive roasting, transition to more saturated amber is possible.
叶底
Leaves unfold evenly, acquiring yellow-green color with brownish edges. Leaf blade is soft, integral.
源感官描述符 H 强度
2
详细信息
生物碱
Caffeine — about 15–25 mg / cup (150 ml) with standard brewing, somewhat lower than green and red teas (black tea). Trace amounts of theobromine and theophylline are present.
矿物质
Potassium, magnesium, manganese, fluorine, zinc, calcium. Mineral composition is determined by mountain soils of northern Taiwan and gives liquor characteristic mineral accents.
维生素
Vitamins C, B₁, B₂, B₆, PP (nicotinic acid); small amount of vitamin E.
工夫泡水温
92 °C
投茶量
6 g
工夫泡水量
100 ml
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