茶餅包裝
白沙紅茶
茶湯色澤
沖泡參數
產地資訊
茶葉產地
茶品檔案
來源與規格
- 產地
- ≈ 北緯19
- 茶類
- 蓋碗泡
- SKU
- BAISHA-HONGCHA-CN
沖泡建議
- 工夫泡： 93°C, 5 g / 100 ml, 10s, 4 次沖泡
- 西式泡法： 88°C, 3 g / 200 ml, 180s, 2 次沖泡
茶品檔案
沖泡、產地與風味記錄
沖泡
- 投茶量
- 5-6 g / 100-120 ml.
- Teaware
- Gàiwǎn (盖碗, gàiwǎn) — optimal choice for revealing aromatic profile; porcelain or glass teapot; Yixing teapot from red clay for more rounded, "bodied" liquor...
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
產地
- 茶類
- Red
風味
- Dry Leaf Appearance
- Tight, dense, wiry twist. Leaf large, with abundant golden tips (金毫, jīn háo). Color — from dark chestnut to black with golden inclusions.
- Dry Leaf Aroma
- Pronounced honey tone with notes of tropical dried fruits (longan, lychee), light shade of cocoa beans. In batches from ancient tree material — additional "forest" dep...
- Liquor Aroma
- Warm, enveloping. In top notes — honey and ripe tropical fruits; in middle notes — caramel, baked sweet potato; in base — subtle smokiness and spice. Aroma is persistent, remain...
- Liquor Color
- Red-amber, bright and clear, with pronounced golden rim (金圈, jīn quān) around the cup edge. As brewing progresses — from dark amber to copper-red.
- Spent Leaves
- Large leaves open completely and evenly; color from copper-red to chestnut; leaf elastic, fleshy, maintains integrity.
- Sensory Source Descriptor Be Intensity
- 3
詳細資訊
- Cultivar
- The raw material base consists of two large-leaf cultivars:
- Pluck Standard
- Single bud (单芽, dān yá) for highest grades; one bud and one leaf (一芽一叶, yī yá yī yè) or one bud and two leaves (一芽二叶, yī yá èr yè) for standard bat...
- Raw Material
- Fresh, undamaged leaf with pronounced golden tips (金毫, jīn háo); without mechanical damage and traces of pests.
- 生物鹼
- Caffeine — about 4-6% of dry weight (above average due to large-leaf Assam-type variety); theobromine and theophylline in trace amounts.
- Amino Acids
- L-theanine, glutamic acid, aspartic acid. Total amino acid content — about 2-3% of dry weight. L-theanine is responsible for softness and sweet character of aftertaste.
- 礦物質
- Potassium, calcium, magnesium, manganese, zinc, selenium. Unique mineralization of meteorite soils potentially enriches tea with rare earth trace elements.
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