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滇紅金絲
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滇紅金絲
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滇紅金絲
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滇紅金絲
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滇紅金絲
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滇紅金絲
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滇紅金絲
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滇紅金絲
茶品檔案
來源與規格
- 產地
- 中國 (中国, Zhōngguó) 雲南省 (云南省, Yúnnán Shěng)
- 茶類
- 蓋碗泡
- SKU
- DIANHONG-JIN-SI-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
- 3–5 g / 150–200 ml water. Due to small size and high density of bud raw material, it is recommended to use slightly less tea than for leaf red teas (black teas).
- 水溫
- 85 °C
- 工夫泡水溫
- 93 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- Red
- Soil
- Predominantly acidic red soils (红壤, hóng rǎng) and yellow soils (黄壤, huáng rǎng), rich in organic matter, iron, aluminum, and microelements. Soil pH typically ranges f...
風味
- Liquor Aroma
- Bright, enveloping, rich. Honey and malt notes dominate, complemented by shades of caramel, dried fruits, flowers, and light spices. Aroma unfolds gradually and becomes more com...
- Liquor Color
- From bright amber to deep red-amber. Liquor is transparent, clear, with pronounced golden "ring" (金圈, jīn quān) around the edge of the cup — a sign of high theaflavin ...
- Spent Leaves
- Predominantly whole, resilient buds that have retained their thread-like form. Color — reddish-copper to reddish-brown. Buds are covered with golden down, soft to the touch, wit...
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 2
- Sensory Source Descriptor H Intensity
- 3
詳細資訊
- Picking
- Main harvest season — spring (March–April), when raw material reaches maximum quality. Summer and autumn harvests are also practiced, however they are inferior to spring in amin...
- Pluck Standard
- Exclusively high — for premium Jin Si, only single buds (单芽, dān yá) or buds with one young leaf (一芽一叶, yī yá yī yè) are used. Harvest is conducted only by hand i...
- Raw Material
- Buds must be whole, undamaged, juicy, densely covered with golden down. Withered, yellowed, and mechanically damaged shoots are rejected.
- Name Breakdown
- — የዩናን ግዛት ጥንታዊ ስም ሲሆን፣ በተዋጊ መንግሥታት ዘመን (475–221 ዓ.ዓ.) ከነበረው ከድያን መንግሥት (滇国, Diān Guó) የመነጨ ነው።
- 生物鹼
- Caffeine — 2.5–4.0% of dry matter (approximately 30–50 mg / 200 ml cup). Theobromine and theophylline are present in smaller quantities. Synergy of caffeine and L-theanine provi...
- Amino Acids
- Total content — 2–4% of dry matter. L-theanine — leading amino acid, giving tea characteristic sweetness and taste "volume," as well as providing relaxing effect witho...
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