茶餅包裝
南海紅茶
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
- ≈ 19
- 茶類
- 蓋碗泡
- SKU
- NANHAI-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
- 90-95°C።
- 投茶量
- 5–6 g / 100–120 ml.
- Teaware
- Gàiwǎn (盖碗), porcelain teapot, Yixing teapot.
- 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
- Tight, dense twist; large, fleshy leaf with golden tips (金毫). Color — dark chestnut to black.
- Dry Leaf Aroma
- Honey-like, with notes of tropical dried fruits, longan, and light caramel. For tippy batches — pronounced "fresh briskness" (鲜爽, xiān shuǎng).
- Liquor Aroma
- Warm, enveloping, with multi-layered transition from honey and ripe tropical fruits to bread-caramel tones and subtle spice in the base.
- Liquor Color
- Red-amber, bright, clear, with pronounced golden rim.
- Spent Leaves
- Large, elastic leaves, uniformly colored copper-red to chestnut; buds — golden-orange.
- Taste
- Dense, rounded, with characteristic "oiliness" of Hainan large-leaf raw material. Sweetness is clean, astringency moderate and soft. Aftertaste (回甘) is long-lasting, w...
詳細資訊
- Cultivar
- Historically, two main cultivars were used on the plantations of Nanhai State Farm:
- Raw Material
- For CTC — voluminous, fresh leaf without coarse stems, suitable for mechanical processing. For gongfu hong cha — tender shoots with pronounced buds, without mechanical damage; f...
- History
- The history of Nanhai Hong Cha is, essentially, a brief history of Hainan's industrial tea cultivation.
- 生物鹼
- Caffeine — up to 6% in fresh leaf (one of the highest indicators among Chinese teas), due to the large-leaf Assam type. Theobromine and theophylline — in trace amounts.
- Amino Acids
- L-theanine, glutamic acid; total content — about 2–3% of dry weight. Provide softness and sweet character.
- Essential Oils
- Linalool, geraniol; Maillard reaction products — maltol, furanone, forming honey-caramel profile.
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