茶餅包裝
桐柏紅茶
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
- 中國河南省 (河南省) 南陽市 (南陽市) 桐柏縣 (桐柏縣)
- 茶類
- 蓋碗泡
- SKU
- TONGBAI-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
- 投茶量
- 4–5 g / 100–120 ml (gongfu); 3 g / 200–250 ml (steeping).
- Teaware
- Porcelain gaiwan or glass cup (to evaluate the golden color of the liquor).
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
產地
- 茶類
- Red
- Soil
- Acidic (pH 4.5–6.0), yellow and brown mountain soils, loose, well-drained, rich in organic matter (especially in wild garden zones).
風味
- Dry Leaf Appearance
- Tightly rolled tea leaves (條索緊結), dark with oily luster (烏潤), with noticeable golden tips (顯金毫).
- Dry Leaf Aroma
- Honey (蜜香), with notes of roasted chestnut and light florality.
- Liquor Aroma
- Persistent honey aroma (蜜香持久) — the calling card of "Tongbai Hong". Some batches show "huaguoxiang" (花果香 — floral-fruity), "shuxiang" (薯香 — "s...
- Spent Leaves
- Red, even, bright (葉底紅勻明亮).
- Taste
- Mellow and rich (醇厚, chún hòu), with pronounced sweetness and long aftertaste. Minimal astringency. Throat resonance (喉韻) perceptible in the best batches.
- Sensory Source Descriptor Be Intensity
- 1
詳細資訊
- Pluck Standard
- One bud with one-two leaves for premium batches; one bud with two-three leaves for standard grades.
- Amino Acids
- 3–4% — increased content due to small-leaf raw material and prolonged winter dormancy. Precisely the high level of amino acids (especially L-theanine) forms the "honey swee...
- 礦物質
- Selenium (Se) — Tongbaishan is part of a selenium-enriched zone (富硒帶), which increases the antioxidant potential of the tea.
- 茶多酚
- 15–22% dry weight. With full oxidation catechins transform into theaflavins and thearubigins.
- 早期採摘月份
- 3, 4
- 晚期採摘月份
- 5, 6
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