茶餅包裝
滇紅工夫
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
- 滇紅 (滇红, Diānhóng)——簡稱；「雲紅」(云红, Yúnhóng)——馮紹裘最初提議的名稱，但1939年被省茶葉公司改為「滇紅」
- 茶類
- 蓋碗泡
- SKU
- DIANHONG-GONGFU-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
- Process
- ድያንሆንግ ከወተት ጋር ውብ ነው — የርሱ ጥቅጥቅነትና ጥንካሬ ባሕሪውን ሳያጣ «መቋቋም» ያስችለዋል። ለ«ማሳላ ቻይ» እና ለ cold brew እጅግ ተስማሚ ነው።
- 投茶量
- 4–6 g / 100–120 ml (gongfu); 3–4 g / 200–250 ml (European method).
- Teaware
- Porcelain gàiwǎn (盖碗) — optimal for tasting. Yixing teapot — good choice for dense, mature grades. Glass teaware allows admiring the intense color of the liquor.
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
- 投茶量
- 5 g
產地
- 茶類
- Red
- Alt Names
- Diānhóng (滇红, Diānhóng) — abbreviated form; "Yunhong" (云红, Yúnhóng) — original name proposed by Feng Shaoqiu, but replaced with "Dianhong"...
- Soil
- Lateritic red and red earth (红壤), acidic (pH 4.5–5.5), rich in organics, iron and aluminum. Deep fertile layer. Ideal for large-leaf varieties.
風味
- Dry Leaf Aroma
- Rich, sweet, with caramel-honey, malty, chocolate notes. Light spicy (cinnamon, black pepper) and fruity (dried fruits, prunes) overtones. More powerful and "denser" t...
- Liquor Aroma
- Deep, warm — caramel, honey, chocolate, malt. In the best batches — floral notes reminiscent of wild rose. Feng Shaoqiu described it with the formula: "has the aroma of qih...
- Liquor Color
- Bright red, deep, rich, with ruby tint. Clear. In the best batches — "golden ring" around the edge of the cup (金圈, jīn quān).
- Spent Leaves
- Large, whole leaves of bright red (orange-red) color, elastic, shiny — "red and brilliant" (红艳发光), according to Feng Shaoqiu's description.
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 2
詳細資訊
- Pluck Standard
- One bud with one-two leaves (一芽一二叶) for highest grades; one bud with two-three leaves — for standard. Buds — large, fleshy, covered with dense golden tips (金毫, jīn háo).
- Raw Material
- Whole, fresh leaf without mechanical damage. Minimal delay between picking and start of processing.
- 生物鹼
- Caffeine — 3–5% dry weight; in cup ~30–70 mg. Theobromine, theophylline.
- Essential Oils
- Linalool, geraniol, phenylacetaldehyde; caramel and malty components of Maillard reaction.
- 礦物質
- Potassium, calcium, magnesium, iron, manganese, fluorine, zinc, copper, selenium.
- 茶多酚
- 15–25% dry weight — higher than most small-leaf hongcha. With full oxidation, high concentration of theaflavins (0.8–2.5%) and thearubigins (8–15%) is formed, providing rich col...
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