茶餅包裝
梅占紅茶
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
- 約北緯25°03′，東經117°57′（安溪，品種發源地）
- 茶類
- 蓋碗泡
- SKU
- MEI-ZHAN-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
- Process
- Warming → adding tea → rinsing (optional) → first steeping 10-15 sec → 5-8 steepings, increasing by 5-10 sec.
- 投茶量
- 4-5 g / 100-120 ml (gongfu); 3 g / 200-250 ml (Western method).
- Teaware
- Porcelain gaiwan—perfectly reveals orchid aroma.
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
- 投茶量
- 5 g
產地
- 茶類
- Red
風味
- Dry Leaf Appearance
- Dense, long, tightly twisted strips (条索紧结细长). Color—black, oily-lustrous (乌黑油润), with golden tips in higher grades. Tea strips are even, whole.
- Dry Leaf Aroma
- Signature feature—high, "piercing" aroma (香气高锐): orchid (兰花香), meihua plum (梅花香), honey, dried fruits. In Wuyishan versions—additional mineral "rocky" note. ...
- Liquor Aroma
- Multi-layered—orchid, plum, honey, caramel, light spicy notes. With steepings—intensification of sweet honey-fruity tones.
- Liquor Color
- Orange-amber to ruby, bright, clear, with "golden ring" (金圈) in higher grades.
- Spent Leaves
- Large, whole, elastic leaves of red-copper color. Leaf edges with red border (红边显).
- Sensory Source Descriptor Be Intensity
- 2
詳細資訊
- Picking
- Spring (most valuable), summer, autumn. Mid-April—peak of spring harvest. Hand-picked.
- Pluck Standard
- One bud with one to two leaves for premium grades (including "Jin Mei"—pure bud); one bud with two to three leaves for standard grades.
- Raw Material
- Tender, early harvest is essential—Méi Zhǎn shoots coarsen quickly (持嫩性较差), requiring prompt action.
- Amino Acids
- 3.6%—provide sweetness and smoothness.
- 茶多酚
- 27.5% in raw material (above average), during oxidation—active formation of theaflavins and thearubigins, forming rich color and "body."
- 早期採摘月份
- 3, 4
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