茶饼包装
宜红工夫
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
- ≈ 北纬30
- 茶类
- 盖碗泡
- SKU
- YIHONG-GONG-FU-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
- 4–5 g / 100–120 ml (gongfu method); 3–4 g / 200–250 ml (European method).
- 水温
- 90 °C
产地
- 茶类
- Red
- 土壤
- Predominantly weakly acidic yellow-red soils (微酸性黄红壤) with pH 4.5–6.5, rich in organic matter. These soils create the characteristic minerality and "body" of Yihong...
- Water
- The region is crossed by the Yangtze River system and its tributaries, creating a favorable water-air balance — the mountains are constantly shrouded in clouds and fog.
风味
- 干茶外形
- Thin, tightly rolled tea strips (条索紧细, tiáosuǒ jǐnxì), even and uniform. Color — deep black-brown with oily luster (乌润, wūrùn). Golden bud tips (金毫, jīnháo) ...
- 干茶香气
- Warm, sweetish — honey, rye bread, light caramel notes. Highest grades additionally display subtle floral-fruity overtones.
- 茶汤香气
- Rich, multi-layered — in first infusions honey and fruity notes dominate (dried apricot, date); as brewing continues, bread-caramel and light spicy notes unfold. The aroma is pe...
- 茶汤颜色
- Orange-red, bright and clear (橘红明亮, júhóng míngliàng). When hot — with a golden rim at the cup walls (金圈).
- 叶底
- Leaves unfold evenly, elastic and soft. Color — red-copper, uniform, without dark spots (叶底红亮, yèdǐ hóng liàng).
- 源感官描述符 Be 强度
- 3
详细信息
- 原料
- Fresh, whole leaf without mechanical damage; uniformity and tenderness of shoots; absence of coarse veins and foreign inclusions.
- Amino Acids
- L-theanine (L-茶氨酸) — key amino acid supporting mild sweetness and promoting calm concentration. Amino acid content in spring material is higher due to active shoot growth.
- 矿物质
- Potassium, magnesium, manganese, zinc, fluorine, selenium. The mineral profile is determined by the yellow-red mountain soils of the region.
- 维生素
- B-group vitamins (B₁, B₂, B₆), trace amounts of vitamin C (significantly reduced during full fermentation), vitamin P (rutin).
- 工夫泡水温
- 93 °C
- 投茶量
- 5 g
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