茶餅包裝
定軍茗眉
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
- 中國陝西省 (陕西省, Shǎnxī Shěng) 漢中市 (汉中市, Hànzhōng Shì) 勉縣 (勉县, Miǎnxiàn)
- 茶類
- 功夫泡
- SKU
- DINGJUN-MING-MEI-CN
沖泡建議
- 工夫泡： 75°C, 5 g / 100 ml, 10s, 3 次沖泡
- 西式泡法： 70°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
- Bottom infusion method (下投法). First infusion — 10–15 seconds. Withstands up to 7 infusions — increase time by 5–10 seconds each time.
- Teaware
- High-transparency glass tumbler — for observing "eyebrow-shaped" leaves standing vertically like pine needles (形似松针耸立). Liquor — yellow-green, with "living" ...
- 工夫泡水溫
- 75 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- Green
- Soil
- Yellow-brown soils and sandy loam (黄棕壤与沙壤土) with pH 4.5–6.0. Organic matter content — >2.5% (notably higher than Hanzhong Xianhao average — >1.5%). Selenium: 0.653–3.853 p...
風味
- Liquor Color
- Yellow-green, bright and clear (黄绿明亮) — distinctive feature distinguishing Dingjun Ming Mei among the "翠色" (emerald) teas of standard Hanzhong Xianhao.
- Spent Leaves
- Tender green, uniform, shoots unfold in complete "bouquets" (嫩绿匀整成朵).
- Taste
- Fresh (鲜醇), brisk (醇爽), with powerful returning sweetness (huí gān) building in waves — "like a spring gushing from stone" (回甘生津如泉涌). Capable of maintaining flavo...
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 2
- Sensory Source Descriptor L Intensity
- 3
詳細資訊
- Cultivar
- Several varieties of *Camellia sinensis* var. *sinensis*:
- Pluck Standard
- Highest grade — one bud with barely opened leaf (一芽一叶初展), proportion ≥95%. Shoots are strictly selected by size and integrity.
- Amino Acids
- 3.56%. Ensure freshness and "briskness."
- 茶多酚
- ≥30.5% — high indicator, providing dense body and "muscularity" to the liquor.
- 維生素
- C, B-group. Minerals: Se, Zn, K, Mg.
- 早期採摘月份
- 3, 4
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覆蓋區域: 中國陝西省 (陕西省, Shǎnxī Shěng) 漢中市 (汉中市, Hànzhōng Shì) 勉縣 (勉县, Miǎnxiàn)
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