茶餅包裝
茉莉玉蝶
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
- 福州 — 約北緯26°04′，東經119°18′
- 茶類
- 蓋碗泡
- SKU
- MOLI-YU-DIE-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
- 投茶量
- 1 "butterfly" (approximately 5–7 g) / 150–200 ml water. When brewing in a glass teapot, 2–3 "butterflies" can be used for 300–500 ml volume.
- 水溫
- 75 °C
- 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
風味
- Dry Leaf Aroma
- Bright, rich jasmine aroma with notes of fresh greenery and light honey sweetness. The scent should be clean, natural, without signs of artificial fragrances or mustiness.
- Liquor Aroma
- Enveloping, deep jasmine aroma with tones of creamy sweetness and barely perceptible floral freshness characteristic of high-quality linalool. As it cools, subtle green-grassy u...
- Liquor Color
- Light yellow with golden tint, transparent, clean, with bright luster. With repeated infusions the shade becomes lighter, pale straw-colored.
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 4
詳細資訊
- Raw Material
- Exceptionally high. Only undamaged, aromatic jasmine buds and select tea buds with downy fuzz (白毫, báiháo) are selected.
- Name Breakdown
- — ጃስሚን። ሻዩን በትኩስ ጃስሚን አበባዎች የማማሰር ዘዴን ያሳያል።
- 生物鹼
- Caffeine — 2–3% of dry mass (approximately 20–35 mg / 150 ml cup). Theobromine and theophylline in trace amounts.
- Amino Acids
- L-theanine (L-茶氨酸, L-cháānjīsuān) — 1–2% of dry mass, providing sweetish taste and calming effect combined with mild stimulation.
- 礦物質
- Potassium, magnesium, fluorine, manganese, zinc.
- 茶多酚
- Total polyphenol content in the green tea base comprises 15–25% of dry mass. Key catechin — epigallocatechin-3-gallate (EGCG), possessing pronounced antioxidant activity.
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