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滇紅松針
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滇紅松針
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滇紅松針
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滇紅松針
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滇紅松針
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滇紅松針
圖片預覽
滇紅松針
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滇紅松針
茶品檔案
來源與規格
- 產地
- 中國雲南省 (云南省, Yúnnán Shěng)
- 茶類
- 蓋碗泡
- SKU
- DIANHONG-SONGZHEN-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
- 4–5 g / 150 ml (gongfu method); 3 g / 200 ml (European method).
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn) — universal option. Yíxīng teapot (紫砂壶, zǐshā hú) adds softness. Glass teapot allows observing long "needles" opening...
- 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
- Soil
- Lateritic red soils and yellow soils with acidic reaction (pH 4.5–5.5), high porosity and deep fertile layer. Rich in organic matter, iron, manganese, selenium.
風味
- Dry Leaf Aroma
- Rich, sweet, with dominating notes of malt, honey, dried fruits (prunes, dried apricots), chocolate. Light floral nuances and gingerbread tones are present. In some batches — ba...
- Liquor Aroma
- Bright, warm, enveloping. Honey-malty range dominates with undertones of caramel, dried fruits, flowers and light spices. When cooling, notes of baking and nuts appear.
- Liquor Color
- From amber-orange to rich red-amber, transparent and clear. With proper brewing — pronounced golden ring (金圈, jīnquān) around cup edge.
- Spent Leaves
- Whole, resilient shoots — buds and young leaves, expanded after brewing. Color even, copper-red. Buds distinctly stand out with golden tone. Leaf soft, elastic.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
詳細資訊
- Picking
- Spring harvest (March–April) provides the highest quality raw material. Summer and autumn harvests are also used and cost noticeably less.
- Pluck Standard
- Main standard — one bud and one young leaf (一芽一叶, yī yá yī yè). For more accessible grades, bud with two leaves (一芽二叶, yī yá èr yè) is permitted. Extra ...
- Raw Material
- Shoots must be fresh, resilient, undamaged, with well-developed down on the bud. Shoot length 2.5–4 cm.
- Name Breakdown
- – ከተዋጊ መንግሥታት ዘመን ከነበረው ዲያን መንግሥት የመጣ የዩናን ጥንታዊ ስም።
- 生物鹼
- Caffeine — 3–4% (approximately 40–60 mg / 150 ml serving), theobromine, theophylline. Leaf content somewhat increases overall caffeine extraction compared to purely bud teas.
- Amino Acids
- 2–3% of dry mass. Main component — L-theanine, providing sweetness and relaxing effect.
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