茶饼包装
太湖翠竹
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31
- 茶类
- 盖碗泡
- SKU
- TAIHU-CUI-ZHU-CN
冲泡建议
- 工夫泡： 75°C, 5 g / 100 ml, 10s, 3 次冲泡
- 西式泡法： 70°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
- 3 g / 150–200 ml.
- 水温
- 75 °C
- 水温
- 10 °C
产地
- 茶类
- 绿茶
风味
- 干茶香气
- Clean, fresh, with chestnut notes (栗香) and light floral undertones. Aroma persistent, without "raw" grassiness.
- 茶汤香气
- High, clean and lasting (清香持久 / 清高持久). Chestnut tones are complemented by fresh vegetal and delicate floral notes. Aroma is delicate — this is "quiet" beauty, characte...
- 茶汤颜色
- Transparent, clear, bright (清澈明亮), tender green or greenish-yellow shade.
- 源感官描述符 Cz 强度
- 4
- 源感官描述符 H 强度
- 3
- 源感官描述符 L 强度
- 4
详细信息
- 采摘方式
- Spring, predominantly during the "Qingming" period (清明, early April) and several days after. Premium batches (明前茶) are harvested before Qingming — in late March.
- 采摘标准
- One bud and one leaf at initial opening stage (一芽一叶初展, yì yá yì yè chūzhǎn). Production of 500 g of finished tea requires more than 30,000 tender shoots.
- 原料
- Shoots tender, whole, uniform in size, without mechanical damage and pest traces. Freshly harvested raw material is immediately delivered for processing.
- 生物碱
- Caffeine — moderate content (approximately 3–4%), providing gentle stimulation.
- Amino Acids
- Elevated content due to use of Fu'an Da Bai and Fuding Da Hao cultivars, as well as favorable growing conditions (diffused light, humidity). L-theanine — dominant amino acid...
- Essential Oils
- Complex of volatile compounds, including furan derivatives and pyrazines (formed during finishing pan-firing), responsible for chestnut-nutty tone.
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