茶餅包裝
武當道茶
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
- 約北緯32
- 茶類
- 蓋碗泡
- SKU
- WUDANG-DAO-CHA-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 (gaiwan) or 5–7 g / 200–250 ml (glass cup).
- 水溫
- 75 °C
- 工夫泡水溫
- 75 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- Green
風味
- Dry Leaf Appearance
- Small, tender, uniform leaves with dense structure. Color — emerald green (翠绿, cuìlǜ), surface glossy, with light silvery down on buds of highest grades.
- Dry Leaf Aroma
- Clean, fresh, with distinct chestnut (栗香) notes — the signature marker of Wudang Dao Cha. Light floral undertones in the background.
- Liquor Aroma
- High, persistent, bright. Chestnut-nutty theme dominates, complemented by grassy-meadow freshness and barely perceptible floral nuancing. Aroma persists through several infusions.
- Liquor Color
- Tender green (嫩绿) or yellow-green, bright, transparent, with good light "liveliness."
- Spent Leaves
- Tender green, uniform, with well-opened whole leaves and buds. Leaf texture is resilient, juicy.
- Sensory Source Descriptor Cz Intensity
- 2
詳細資訊
- Picking
- Predominantly in spring (March–April); premium batches — early spring harvest before Qīngmíng (清明). For mass batches, summer and autumn harvests are permitted.
- Pluck Standard
- For highest grades — single bud or bud with one upper leaf (一芽一叶); for standard grades — bud with two upper leaves (一芽二叶).
- Raw Material
- Whole, freshly picked, without mechanical damage. Raw material is delivered to the factory in the shortest possible time to prevent spontaneous oxidation.
- 生物鹼
- Caffeine (~2–3% dry mass), theobromine and theophylline in trace amounts.
- Amino Acids
- Elevated content compared to average indicators for regional green teas, due to high-mountain terroir and frequent mists. L-theanine — key component responsible for mild sweetne...
- Essential Oils
- Complex composition of over 300 volatile compounds forms the chestnut-floral aromatic profile. Key components — linalool, geraniol, cis-jasmone, and pyrazines.
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