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白牡丹新茶
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白牡丹新茶
圖片預覽
白牡丹新茶
圖片預覽
白牡丹新茶
圖片預覽
白牡丹新茶
圖片預覽
白牡丹新茶
圖片預覽
白牡丹新茶
圖片預覽
白牡丹新茶
茶品檔案
來源與規格
- 產地
- 約 **北緯27°，東經119–120°**（福建標準產區）
- 茶類
- 蓋碗泡
- SKU
- BAI-MUDAN-XIN-CHA-CN
沖泡建議
- 工夫泡： 80°C, 5 g / 100 ml, 10s, 4 次沖泡
- 西式泡法： 72°C, 2 g / 200 ml, 180s, 2 次沖泡
茶品檔案
沖泡、產地與風味記錄
沖泡
- Teaware
- gaiwan (盖碗) or small teapot made of porcelain/ceramic.
- 水溫
- 80 °C
- 工夫泡水溫
- 80 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- White
風味
- Taste
- soft, sweet, with noticeable "body"; moderate astringency.
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 5
- Sensory Source Descriptor L Intensity
- 1
- Sensory Source Descriptor Li Intensity
- 3
- Sensory Source Descriptor Pc Intensity
- 1
詳細資訊
- Cultivar
- Come / gli altri bianchi del Fujian, le basi sono Fuding Da Bai / Da Hao e Zhenghe Da Bai, oltre a popolazioni locali di arbusti.
- Picking
- spring, by hand. Too coarse leaves make the tea heavy and grassy; too many buds bring the style closer to Yin Zhen.
- Cultural Significance
- in many tea schools, Bái Mǔdān (白牡丹) is recommended as the first "serious white tea" — it forgives brewing errors and shows the character of the region.
- History
- Bái Mǔdān (白牡丹) developed as a category of white tea (白茶) that makes the white style more accessible: it is simpler to produce and gives stable results in the cup.
- Name Breakdown
- — «ነጭ ፒዮኒ»። ስሙ ከተመረተ ቅጠል ምስል ጋር የተያያዘ ነው፡ የሚበቅሉ ቡቃያዎችና ቅጠሎች እንደ አበባ ቅጠል ይመስላሉ።
- Amino Acids
- responsible for sweetness, softness and "umami" sensation.
常見問題
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