茶餅包裝
宜紅工夫
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30
- 茶類
- 蓋碗泡
- SKU
- YIHONG-GONG-FU-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
- 4–5 g / 100–120 ml (gongfu method); 3–4 g / 200–250 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
- Soil
- Predominantly weakly acidic yellow-red soils (微酸性黄红壤) with pH 4.5–6.5, rich in organic matter. These soils create the characteristic minerality and "body" of Yihong...
- Water
- The region is crossed by the Yangtze River system and its tributaries, creating a favorable water-air balance — the mountains are constantly shrouded in clouds and fog.
風味
- Dry Leaf Appearance
- Thin, tightly rolled tea strips (条索紧细, tiáosuǒ jǐnxì), even and uniform. Color — deep black-brown with oily luster (乌润, wūrùn). Golden bud tips (金毫, jīnháo) ...
- Dry Leaf Aroma
- Warm, sweetish — honey, rye bread, light caramel notes. Highest grades additionally display subtle floral-fruity overtones.
- Liquor Aroma
- Rich, multi-layered — in first infusions honey and fruity notes dominate (dried apricot, date); as brewing continues, bread-caramel and light spicy notes unfold. The aroma is pe...
- Liquor Color
- Orange-red, bright and clear (橘红明亮, júhóng míngliàng). When hot — with a golden rim at the cup walls (金圈).
- Spent Leaves
- Leaves unfold evenly, elastic and soft. Color — red-copper, uniform, without dark spots (叶底红亮, yèdǐ hóng liàng).
- Sensory Source Descriptor Be Intensity
- 3
詳細資訊
- Raw Material
- Fresh, whole leaf without mechanical damage; uniformity and tenderness of shoots; absence of coarse veins and foreign inclusions.
- Amino Acids
- L-theanine (L-茶氨酸) — key amino acid supporting mild sweetness and promoting calm concentration. Amino acid content in spring material is higher due to active shoot growth.
- 礦物質
- Potassium, magnesium, manganese, zinc, fluorine, selenium. The mineral profile is determined by the yellow-red mountain soils of the region.
- 維生素
- B-group vitamins (B₁, B₂, B₆), trace amounts of vitamin C (significantly reduced during full fermentation), vitamin P (rutin).
- 早期採摘月份
- 3, 4
- 晚期採摘月份
- 5, 6
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