茶饼包装
兴宁单丛
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
- 约北纬24°09′，东经115°44′（兴宁县中心）；茶山分布在城南和东南方向海拔300–800公尺的山地带
- 茶类
- 盖碗泡
- SKU
- XINGNING-DAN-CONG-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
- 投茶量
- 8 g / 110 ml (classic gongfu proportion — 1:20 by weight).
- 水温
- 95 °C
产地
- 茶类
- 乌龙茶
风味
- 干茶外形
- Tight, firmly twisted strips (条索紧结壮实, tiáosuǒ jǐnjié zhuàngshí), dark chestnut with oily luster (乌褐油润). Leaf is uniform, well-calibrated; granulated form (CT...
- 干茶香气
- Intense honey-orchid note (蜜兰香, mìlán xiāng) — the tea's calling card. When warming the gaiwan, layers unfold: first pure floral sweetness, then peach and apricot ...
- 茶汤颜色
- Golden-amber with crystal clarity (金黄莹亮, jīnhuáng yíngliang) for spring tea; autumn — slightly warmer, orange-yellow.
- 源感官描述符 H 强度
- 3
- 源感官描述符 L 强度
- 1
- 源感官描述符 Li 强度
- 1
详细信息
- 采摘标准
- Spring tea of highest grade — whole bud or bud with one leaf; for first grade — bud with two leaves; for mass production — bud with three leaves. Harvest is conducted after morn...
- 原料
- Uniform shoot maturity, absence of mechanical damage and foreign odors. Leaf integrity is critically important for forming characteristic aroma during subsequent shakings.
- 生物碱
- Caffeine — about 3.8% (above average for oolongs), providing pronounced tonic effect. Theobromine and theophylline are present in trace amounts, complementing mild stimulating a...
- Amino Acids
- Total content in spring raw material — ≥ 2.8%. L-theanine constitutes the main portion and is responsible for sweetness, "umami-like" softness and relaxing effect.
- 矿物质
- Potassium, magnesium, manganese, zinc, phosphorus. Mountain acidic soils provide intensive mineral profile, which manifests in aftertaste structure.
- 维生素
- Vitamin C (ascorbic acid), B-group vitamins (B₁, B₂), vitamin E (tocopherols), vitamin P (rutin). Vitamin C content in oolongs is lower than in green teas due to partial destruc...
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覆盖区域: 约北纬24°09′，东经115°44′（兴宁县中心）；茶山分布在城南和东南方向海拔300–800公尺的山地带
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