茶餅包裝
岩松小種紅茶
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
- 北緯27°43'，東經117°41'（武夷山山脈）
- 茶類
- 蓋碗泡
- SKU
- YAN-SONG-XIAO-ZHONG-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
- 5–7 g / 150 ml water (gongfu method); 3–4 g / 200 ml (European method).
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- Red
風味
- Liquor Color
- From dark amber to rich red-brown. Liquor is transparent, clear, with deep, warm shade. In good lighting, it shimmers with shades of mahogany and old amber.
- Spent Leaves
- Whole, elastic leaves of dark brown, sometimes reddish-bronze color. Leaf opens evenly. Uniformity and integrity of leaf — indicator of quality processing.
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 1
詳細資訊
- Picking
- Spring — April–May. Harvest time is later than for Jin Jun Mei (buds only), and approximately coincides with the harvest period for Wuyi oolongs.
- Pluck Standard
- One–two or two–three upper leaves (一芽二葉 or 一芽三葉). Use of tips (buds) is less typical than for elite Jin Jun Mei, but may be present in more expensive versions. Hand-picked.
- Raw Material
- High. Only healthy, undamaged leaves from bushes growing in the Wuyi Mountains zone.
- 生物鹼
- Caffeine — about 3–4% of dry mass (40–65 mg / 200 ml cup). Theobromine and theophylline — in trace amounts.
- Amino Acids
- Content — about 2.5–3.5% of dry mass. L-theanine — main amino acid, contributing sweetness and softening astringency.
- 維生素
- B₁, B₂, C (in limited quantity), E, K.
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