茶饼包装
紫鹃红茶
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
- ~21°55′ 北纬，100°26′ 东经（勐海）
- 茶类
- 盖碗泡
- SKU
- ZIJUAN-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
- 4–5 g / 100–120 ml (gongfu); 2–3 g / 200–250 ml (steeping).
- 茶具
- Porcelain gaiwan (white porcelain reveals color nuances of liquor). Glass teaware — for visual enjoyment of the hue.
- 水温
- 85 °C
产地
- 茶类
- Red
- Alt Names
- Zǐjuān hóngchá (紫鵑紅茶); Ziyun hóng (紫雲紅, "Purple Cloud Red" — commercial name of some producers); Zǐjuān diānhóng (紫鵑滇紅).
风味
- 干茶外形
- Relatively large, tightly twisted tea particles, dark chestnut to almost black, with characteristic purple sheen. Light down. Overall appearance darker than standard dianhong.
- 干茶香气
- Medium intensity, with notes of honey, forest berries (blueberry, blackberry), light "medicinal" note (中藥香) characteristic of Zijuan.
- 茶汤香气
- Honey-like, with pronounced floral component and subtle "berry" nuancing. Less "loud" than classic dianhong — more introverted and deep.
- 叶底
- Dark red leaves with characteristic purple undertone, soft, slightly tough (typical Zijuan feature noted in professional tastings).
- 源感官描述符 Be 强度
- 3
- 源感官描述符 Ch 强度
- 1
详细信息
- 茶树品种
- Zǐjuān (紫鵑, Zǐjuān) — *Camellia sinensis* var. *assamica*, mutant line developed through vegetative cloning from a spontaneous mutant of Yunnan large-leaf variety.
- 采摘方式
- Spring (March–April) — most valuable harvest: maximum anthocyanin concentration, tenderness. Summer and autumn — standard batches.
- 采摘标准
- One bud with one-two leaves for premium batches; one bud with two-three leaves — for standard ones.
- 原料
- Whole purple shoots without damage. Intensity of purple coloration — direct indicator of anthocyanin content.
- Amino Acids
- 2–3%. L-theanine provides softness and sweetness.
- 茶多酚
- 20–30% of dry weight. Catechins partially transformed into theaflavins and thearubigins. Catechin content decreases with increasing oxidation degree (in red tea — minimum compar...
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