茶餅包裝
仙芝竹尖
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
- 中國四川省 (四川, Sìchuān) 峨眉山市 (峨眉山市, Éméishān shì)
- 茶類
- 蓋碗泡
- SKU
- XIANZHI-ZHU-JIAN-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
- 4g / 200ml (1:50 比例).
- Teaware
- Transparent glass cup — for observing leaf "dance" and evaluating liquor color. White porcelain gàiwǎn (盖碗) — for gongfu style, allowing maximum revelation of che...
- 水溫
- 85 °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
- Mountain red-yellow soils (红黄壤, hóng huáng rǎng) with thick humus horizon (≥80 cm), acidic reaction (pH 4.5–6.5), high organic matter content (≥3%). Well-drained, rich...
風味
- Dry Leaf Aroma
- Persistent chestnut aroma (栗香, lì xiāng) — main note, the tea's signature. In background — clean floral freshness and delicate "young" note (嫩香, nèn xiān...
- Liquor Aroma
- Chestnut, rich and lasting, with emerging fresh green note. Aroma persists through many infusions.
- Liquor Color
- Tender green, bright and clear (嫩绿明亮, nèn lǜ míng liàng). Pre-Qingming teas — especially light and "sparkling."
- Spent Leaves
- Uniform, tender green, juicy. Buds and leaves unfold in "bouquets" (成朵, chéng duǒ), maintaining fresh green color and lively texture.
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 1
詳細資訊
- Picking
- Spring harvest — before Qīngmíng (清明) for highest grades (明前茶, míng qián chá). Free amino acid content in spring flush reaches ≥4.6%.
- Pluck Standard
- For highest grade "Xuanjian" — exclusively single buds (单芽). For grades "He" and "Ya" — bud with one leaf (一芽一叶, yī yá yī yè). About 35,0...
- Raw Material
- Buds and shoots must be uniform, fresh, without mechanical damage or pest traces. Harvesting is done by hand.
- 生物鹼
- Caffeine — moderate content, typical for high-mountain spring teas (approximately 25–35 mg/g). Theobromine and theophylline present.
- Amino Acids
- High content — ≥4.6% in spring shoots (significantly above average for green teas). L-theanine predominates, providing freshness, sweetness, and relaxing effect.
- Essential Oils
- Responsible for persistent chestnut aroma (栗香). Formed during final low-temperature firing.
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覆蓋區域: 中國四川省 (四川, Sìchuān) 峨眉山市 (峨眉山市, Éméishān shì)
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