茶餅包裝
白毛猴
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
- 中國，福建省 (福建省)，政和縣 (政和县, Zhènghé Xiàn)，福建北部
- 茶類
- 蓋碗泡
- SKU
- BAI-MAO-HOU-CN
沖泡建議
- 工夫泡： 75°C, 5 g / 100 ml, 10s, 3 次沖泡
- 西式泡法： 70°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
- Process
- རིང་པོའི་རློན་པ (16–18 ཆུ་ཚོད) ཡོད་པས་པེ་མའོ་ཧོའུ་ནི་སྤྱིར་བཏང་གི་ལྗང་ཇ་ལས་ཀྱང་དྲོད་ཚད་ལ་«བཟོད་བསྲན» ཆེ་བ་སྟེ། དྲོད་ཚད་ 85 °C ཡོད་ཀྱང་རྔ་ཚ་མི་འབྱུང་བར་«སྦྲང་...
- 投茶量
- 3–5 g / 150–200 ml.
- Teaware
- Glass cup or porcelain gaiwan — for observing the unfolding of "little monkeys" and silvery down in water.
- 水溫
- 75 °C
- 工夫泡水溫
- 75 °C
- 投茶量
- 5 g
產地
- 茶類
- Green
風味
- Liquor Color
- "清绿泛黄" (qīnglǜ fànhuáng, "pure green with yellowish tinge"). In some sources — "橙黄" (chénghuáng, "amber-yellow") — th...
- Spent Leaves
- Tender, whole, elastic, bright green (嫩绿、完整、匀净、无杂). Shoots retain their form — indicator of "保毫" and careful processing.
- Taste
- Mild, "醇和微甘" (chúnhé wēigān, "harmoniously mild, slightly sweet"). Minimal astringency. Pronounced "回甘" (returning sweetness). Body — med...
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 4
詳細資訊
- Raw Material
- It is categorically forbidden to damage the down — "保毫" (bǎo háo, "preserving down") — the main principle. Shoots are placed in loose layers in bamboo b...
- 礦物質
- Fluorine, potassium, magnesium, zinc.
- 茶多酚
- Moderate — prolonged withering (16–18 h) partially oxidizes catechins, reducing astringency. In polyphenol level Bai Mao Hou is closer to white teas (15–20%) than to standard gr...
- 維生素
- C, B group.
- 早期採摘月份
- 3, 4
- 晚期採摘月份
- 4, 5
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