茶餅包裝
銅駿眉
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27°45′，東經117°40′（桐木村/桐木關）
- 茶類
- 蓋碗泡
- SKU
- TONGJUNMEI-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
- 3–5 g / 100–120 ml (gongfu); 3–4 g / 200–300 ml (steeping in cup or European style).
- Teaware
- White porcelain gàiwǎn (盖碗) 100–120 ml — allows evaluation of aroma and color; porcelain or glass teapot. For daily tea drinking, an ordinary mug with lid will also work.
- 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 4.5–5.0), 30–90 cm deep, based on weathered quartzites and granites. Rich in organic matter due to decomposition of bamboo foliage and forest litter.
風味
- Dry Leaf Aroma
- Pronounced honey sweetness with floral-fruity notes (花蜜香, huāmì xiāng). Aroma is more "dense" and "warm" than Jin Junmei, with hints of baked sweet pota...
- Liquor Aroma
- Multi-layered: on first steeps — bright floral (orchid, rose), then — fruity (peach, apricot), on final ones — pure honey and sweet pastry. Aroma persistence — high.
- Liquor Color
- Amber-golden, clear, with warm honey shade (汤色澄黄). More saturated in color than the golden-clear liquor of Jin Junmei.
- Spent Leaves
- Copper-red with bronze tint, leaves well-opened; whole shoots "bud + 2–3 leaves" are visible. Texture is elastic, soft.
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 1
詳細資訊
- 生物鹼
- Caffeine (2.5–4% dry mass — somewhat higher than purely bud grades, due to presence of mature leaves), theobromine, theophylline.
- Amino Acids
- L-theanine — in moderate amount (lower than bud-only Jin Junmei, but sufficient to ensure softness and sweetness). High-altitude origin and bamboo shading maintain good theanine...
- 礦物質
- Potassium, manganese, zinc, fluorine, iron — typical set for high-altitude Wuyi raw material on quartzite soils.
- 維生素
- Vitamin C (partially preserved), B-group vitamins, β-carotene.
- 早期採摘月份
- 3, 4
- 晚期採摘月份
- 5, 6
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