茶饼包装
宁红工夫
茶汤色泽
冲泡参数
产地信息
茶叶产地
茶品档案
来源与规格
- 产地
- 约北纬29
- 茶类
- 盖碗泡
- SKU
- NINGHONG-GONG-FU-CN
冲泡建议
- 工夫泡： 93°C, 5 g / 100 ml, 10s, 4 次冲泡
- 西式泡法： 88°C, 3 g / 200 ml, 180s, 2 次冲泡
茶品档案
冲泡、产地与风味记录
冲泡
- 投茶量
- 4–5 g / 100–120 ml (gongfu method); 3–4 g / 200 ml (European method in porcelain teapot).
- 茶具
- White porcelain gàiwǎn (盖碗) — allows evaluation of liquor brightness and aroma; porcelain teapot; Yíxīng teapot (宜兴紫砂壶) for more "enveloping" profile.
- 水温
- 90 °C
产地
- 茶类
- Red
风味
- 干茶外形
- Tight, dense "thread-like" twist (紧结, jǐnjié); slender, elongated "needles" (苗锋修长, miáofēng xiūcháng); color — dark brown to black with oily l...
- 干茶香气
- Sweet and high (甜香高长, tiánxiāng gāocháng); notes of honey, dried fruits, light tones of fresh baking and roasted nuts.
- 茶汤香气
- Multi-layered: in the foreground — ripe honey and caramel; in development — tones of dried apricot, prunes, bread crust; in the aftertaste — delicate florality and woody warmth.
- 茶汤颜色
- Red-amber, bright and clear (红亮, hóngliàng); in best batches — with golden "ring" at cup edges.
- 叶底
- Tender red, evenly colored (浅红, qiǎnhóng); leaves soft, elastic, unfold completely.
- 滋味
- Sweet and mellow (甜醇, tiánchún); dense but not heavy "body"; velvety astringency quickly transitions to prolonged sweet aftertaste (回甘). The characteristic &...
详细信息
- 采摘方式
- Spring–summer. Best batches — from spring first picking (清明前后, Qīngmíng qiánhòu — around Qingming festival, early April). Summer and autumn pickings provide raw m...
- 采摘标准
- "One bud and one leaf" (一芽一叶) for highest grades; "one bud and two leaves" (一芽二叶) for standard; pure buds (单芽) for premium batches like "Taizi Cha."
- 原料
- Whole, undamaged leaf with minimal stem content; freshness is critical — from picking to withering no more than 4–6 hours.
- Amino Acids
- 5–7% — high indicator, explaining pronounced natural sweetness.
- 矿物质
- Potassium, magnesium, manganese, iron, zinc, fluorine — conditioned by red and yellow soils of Xiushui.
- 茶多酚
- 16.5–25% — relatively moderate indicator, ensuring mild, non-aggressive astringency.
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