茶餅包裝
屯綠
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
- ≈ 29°43′ 北緯，118°19′ 東經（屯溪地區，該區域的貿易中心）
- 茶類
- 蓋碗泡
- SKU
- TUNLU-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 water (European method); 5–6 g / 100–120 ml (gongfu brewing method in gaiwan).
- Teaware
- Porcelain or glass gàiwǎn (盖碗, gàiwǎn), glass cup, porcelain teapot. Glass teaware allows observation of leaf unfolding and liquor color.
- 水溫
- 80 °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
- Acidic and slightly acidic mountain yellow and red-yellow soils predominate (pH 4.5–5.5) with high organic content and good drainage — optimal conditions for tea bushes.
風味
- Dry Leaf Aroma
- Pronounced, clean, with distinct chestnut notes (栗香, lìxiāng) — the signature aromatic profile of Tunlü. Light floral and sweet undertones may be present.
- Liquor Aroma
- High, clean, persistent. Chestnut-nutty profile dominates, complemented by soft grassy-floral tones. Aroma persists through several infusions.
- Liquor Color
- Green or yellow-green, clear, transparent, with bright luster.
- Spent Leaves
- Leaves unfold evenly, soft, elastic, greenish-yellow color with well-preserved structure.
- Taste
- Rich, full-bodied, with good density (醇厚, chúnhòu). Sweet, fresh, without pronounced bitterness or astringency in properly brewed tea. Aftertaste is long, clean, with ...
- Sensory Source Descriptor Cz Intensity
- 4
詳細資訊
- Picking
- Main season — spring (March — April); for highest grades (特珍, te zhen) early spring raw material is used. Summer and autumn harvest goes to production of mass grades.
- Pluck Standard
- One bud and one-two leaves (一芽一叶至一芽二叶, yī yá yī yè zhì yī yá èr yè) for highest categories; one bud and two-three leaves for mass grades. Selection...
- 礦物質
- Potassium, magnesium, manganese, zinc, fluorine, phosphorus. Individual production zones (Ziyang, adjacent areas) are distinguished by increased selenium content in soils, which...
- 茶多酚
- Tea polyphenol content in Tunlü is about 18–24% of dry mass. Main catechins — EGCG, EGC, ECG — provide antioxidant activity and form the basis of the taste profile.
- 維生素
- Vitamin C (30–60 mg/100 g dry tea), B vitamins (B1, B2, B6), vitamin E, vitamin K.
- 早期採摘月份
- 3, 4
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