茶餅包裝
奶香烏龍
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
- ~23°30'–24°00' 北緯，~120°30'–121°00' 東經（臺灣，主要產區）；~25° 北緯，~118° 東經（安溪，福建——調味版本）
- 茶類
- 蓋碗泡
- SKU
- NAI-XIANG-WULONG-CN
沖泡建議
- 工夫泡： 92°C, 6 g / 100 ml, 10s, 8 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
- 5 ግራም ለ500 ሚሊ ሊትር ቀዝቃዛ ውኃ፣ በማቀዝቀዣ ውስጥ 6–8 ሰዓታት። በተለይ ለተፈጥሯዊ ጂን ሹዋን ጥሩ ነው — ስስ የሆኑትን የወተት ማስታወሻዎች ያሳያል።
- 投茶量
- 5–7 g / 150–200 ml.
- Teaware
- Porcelain gaiwan (preferable — neutral material doesn't absorb flavoring). Yixing teapot not recommended for flavored versions — clay absorbs synthetic aroma.
- 工夫泡水溫
- 92 °C
- 投茶量
- 6 g
- 工夫泡水量
- 100 ml
產地
- 茶類
- Oolong
- Climate
- Subtropical monsoon, warmer and more humid, which ensures high productivity but less intensive accumulation of aromatic substances.
- Soil
- Lateritic red soils, rich in iron oxides. Good drainage.
風味
- Dry Leaf Aroma
- Bright, pronounced, intensely creamy-caramel. Vanilla, condensed milk. Significantly stronger than natural.
- Liquor Aroma
- Rich, sweet, "candy-like". Milk, caramel, vanilla. With repeated brewings the aroma quickly weakens — a sign of flavoring.
- Spent Leaves
- Whole leaves, but often less uniform.
- Taste
- Soft, smooth, sweetish, with minimal astringency. Caramel, vanilla, milky tones. Aftertaste shorter than natural.
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 2
詳細資訊
- Pluck Standard
- Bud and 2–3 upper leaves. Harvesting throughout the year; for flavored versions season is less critical.
- 生物鹼
- Caffeine — moderate content (~20–30 mg/g); theobromine, theophylline in trace amounts.
- Amino Acids
- L-theanine — sweet taste and relaxing effect. Content in Jin Xuan — about 1.2–1.5% of dry mass, above average for Taiwanese oolongs.
- Essential Oils
- In natural Jin Xuan — methyl butyrate, γ-nonalactone (milky-coconut note), linalool, nerol, geraniol (floral notes). In flavored versions — added γ-nonalactone or analogues.
- 礦物質
- Potassium, fluorine, magnesium, manganese.
- 茶多酚
- Antioxidants; content lower than strongly oxidized oolongs due to light oxidation.
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覆蓋區域: ~23°30'–24°00' 北緯，~120°30'–121°00' 東經（臺灣，主要產區）；~25° 北緯，~118° 東經（安溪，福建——調味版本）
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