茶餅包裝
天府龍芽
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28°46′–29°05′，東經104°30′–104°50′（以宜賓地區/天宮山為參考）
- 茶類
- 蓋碗泡
- SKU
- TIANFU-LONG-YA-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
- 3 g / 150 ml (glass method); 5–7 g / 120–150 ml (gaiwan).
- Teaware
- Glass cup (玻璃杯) — allows admiring the graceful unfolding of buds; porcelain gaiwan (盖碗) — for more precise extraction control; Yixing teapot not recommended as it may overheat t...
- 水溫
- 75 °C
- 工夫泡水溫
- 75 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
產地
- 茶類
- Green
- Soil
- Yellow and yellow-brown soils predominate, acidic (pH 4.5–6.0), with high organic content. In the mountainous areas of Yibin — deep weathered soils on volcanic rocks.
風味
- Dry Leaf Appearance
- Even, slender buds or shoots of flat/needle form, covered with white down (白毫显露). Color — bright tender green with a light silvery sheen from the fuzz.
- Dry Leaf Aroma
- Fresh, clean, with a chestnut base (栗香) and light floral top notes. Ultra-early batches are characterized by a delicate "spring" aroma — greenery, young grass, light s...
- Liquor Aroma
- High and bright (高香), unfolding with chestnut-nutty tones with transitions to sweet floral trail. The aroma is persistent — maintained through several infusions.
- Liquor Color
- Bright, clear, light green or greenish-yellow (嫩绿明亮).
- Spent Leaves
- Tender, intact buds/shoots of light green color, even and uniform.
- Sensory Source Descriptor Cz Intensity
- 2
詳細資訊
- Picking
- Ultra-early spring harvest: the finest batches are collected already in late January–February, when tea bushes in other provinces are still dormant. This is due to the mild wint...
- Pluck Standard
- For premium green Tianfu Long Ya — single bud (独芽) or one bud with one beginning-to-unfold leaf (一芽一叶初展). The raw material must be tender, thick, juicy, with abundant down.
- Raw Material
- Not all Sichuan teas can use the "Tianfu Long Ya" brand — only products meeting approved production standards and included in the quality traceability system.
- 生物鹼
- Caffeine — within 25–35 mg/g; in synergy with theanine provides mild, prolonged stimulation.
- Amino Acids
- Elevated content — early spring buds accumulate maximum L-theanine over winter. The high proportion of amino acids provides pronounced freshness (鲜味, xiānwèi) and sweetness.
- Essential Oils
- Chestnut profile forms during firing (pyrazines, furanones); floral notes — linalool and geraniol from original raw material.
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覆蓋區域: 約北緯28°46′–29°05′，東經104°30′–104°50′（以宜賓地區/天宮山為參考）
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