Studio pack
Ya'an Hēi Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Ya'an Hēi Chá雅安黑茶
Yǎ'ān hēichá
- Origin
- China, Sìchuān Province (四川省, Sìchuān Shěng), Ya'an Prefecture-level ...
- Tea type
- Dark Tea
- Water temperature
- 95 °C
- Gongfu water temperature
- 100 °C
SKU · YA-AN-HEICHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Sìchuān Province (四川省, Sìchuān Shěng), Ya'an Prefecture-level City (雅安市, Yǎ'ān Shì)
- Tea type
- Gaiwan
- SKU
- YA-AN-HEICHA-CN
Brewing recipes
- Gongfu: 100°C, 6 g / 100 ml, 10s, 10 steeps
- Western: 100°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Process
- བཞག་སྨིན་བྱས་པའི་གཅོང་འཕྲུལ་ཇར་ ཆོག་མཆན་ཡོད་ཅིང་། དེ་ནི་སྲོལ་རྒྱུན་གྱི་ཐབས་ཤིག་ཡིན། ཆུ་རྫིངས་དུ་བཅུག་ལ། ཇ་བླུགས། མེ་ཉུང་དུ་གཏོང་ནས་སྐར་མ་ 3–5 བཙོ། ཡུན་རིང་དྲགས་པར་བཙོས་ན རྩུབ་ཆ་...
- Tea amount
- Gongfu method — 4–6 g per 100–120 ml; teapot steeping — 2–3 g per 250 ml; boiling — 5–7 g per 600 ml.
- Water temperature
- 95 °C
- Gongfu water temperature
- 100 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Dark
- Alt Names
- Ya'an Zàng Chá (雅安藏茶, Yǎ'ān Zàngchá — "Ya'an Tibetan Tea"), Nán Lù Biān Chá (南路边茶, Nánlù Biānchá — "...
Taste
- Dry Leaf Aroma
- Clean, without foreign odors, with a warm base of aged tea. Fresh production — light grassy notes; aged batches — dried fruit sweetness and woody depth.
- Liquor Color
- From amber-red to deep red-brown (褐红明亮, hèhóng míngliàng), clear and dense, in the best samples — with characteristic ruby shine, resembling amber color.
- Spent Leaves
- Brown to dark brown, leaf dense, often with petiole inclusions. Texture soft but resilient — sign of complete fermentation.
- Sensory Source Descriptor Dt Intensity
- 3
- Sensory Source Descriptor L Intensity
- 2
- Sensory Source Descriptor Mn Intensity
- 3
Details
- Alkaloids
- Caffeine (咖啡碱, kāfēijiǎn) — content moderate, lower than in green teas, thanks to partial degradation during prolonged fermentation. Theobromine and theophylline are also present.
- Amino Acids
- Including L-theanine (L-茶氨酸) — an amino acid characteristic of tea leaf, providing mild relaxing effect. Total free amino acid content is moderate, since part of them is consume...
- Vitamins
- B-group vitamins (B₁, B₂, B₆), vitamin C (in small amounts, partially destroyed during fermentation), vitamin PP (nicotinic acid).
- Early harvest months
- 3, 4
- Late harvest months
- 4, 5, 6, 7, 8, 9, 10
- Peak harvest months
- 3, 4, 5
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Region coverage: China, Sìchuān Province (四川省, Sìchuān Shěng), Ya'an Prefecture-level City (雅安市, Yǎ'ān Shì)
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