茶餅包裝
廣東單叢紅茶
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
- 中國廣東省 (广东省, Guǎngdōng Shěng)
- 茶類
- 蓋碗泡
- SKU
- GUANGDONG-DANCONG-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
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice, allowing aroma evaluation and extraction control. Also suitable are Yixing clay teapots designated for red teas, or thi...
- 水溫
- 90 °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
- Climate
- Southern subtropical, transitional to mid-subtropical. Average annual temperature around +20°C. Precipitation — around 2000 mm / year. Warm and humid, without pronounced fr...
- Soil
- Red and yellow-red lateritic soils, acidic (pH 4.5–5.5), deep and fertile.
風味
- Dry Leaf Appearance
- Large, long, longitudinally twisted leaves of dark brown or black color with reddish tinge. Depending on cultivar and processing, golden or copper buds may be present. Leaf is w...
- Dry Leaf Aroma
- Intense, complex, sweet. Notes of honey, flowers (orchid, rose), ripe fruits (lychee, peach, longan), baked goods. Subtle "oolong nuances" may remain — light spiciness...
- Liquor Aroma
- Bright, enveloping, sweet, with pronounced floral-fruity and honey dominants. Unfolds richer than dry leaf aroma — with each steeping new notes appear.
- Liquor Color
- Bright, clear, transparent. Varies from golden-orange to deep red-ruby or cognac — depending on degree of oxidation and cultivar.
- Spent Leaves
- Whole, large, elastic leaves of uniform reddish-brown color with well-defined vein structure. Leaves do not tear with light stretching.
- Sensory Source Descriptor Be Intensity
- 2
詳細資訊
- Cultivar
- *Camellia sinensis* var. *sinensis* (for traditional Dancong) and hybrids with var. *assamica* (for Ying Hong No. 9).
- Name Breakdown
- — «የምስራቅ ሰፊነት»፣ በደቡባዊ ቻይና የምትገኝ ግዛት ስም።
- 生物鹼
- Caffeine (2–4%), theobromine, theophylline. Caffeine content is somewhat higher than in green teas, due to large-leaf raw material.
- Amino Acids
- L-theanine and other free amino acids (1.7–2.4% in fresh Ying Hong No. 9 leaf), responsible for taste softness and effect of calm concentration.
- 礦物質
- Potassium, manganese, fluorine, zinc. Water extract (水浸出物) of Ying Hong No. 9 reaches 40–42% — indicator testifying to exceptional taste richness.
- 維生素
- B group (B₁, B₂, B₃), C, PP (rutin).
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