茶餅包裝
大葉青
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
- 中國廣東省 (广东, Guǎngdōng)
- 茶類
- 蓋碗泡
- SKU
- DAYEQING-CN
沖泡建議
- 工夫泡： 78°C, 5 g / 100 ml, 10s, 4 次沖泡
- 西式泡法： 72°C, 2 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
- 5 g / 150 ml water (1:30 比例).
- 水溫
- 95 °C
- 工夫泡水溫
- 78 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- 黃茶
風味
- Dry Leaf Aroma
- Clean, restrained, with characteristic note of "gobasiang" (锅耙香, guō bā xiāng) — warm aroma reminiscent of toasted rice crust. Depending on processing degree, light fl...
- Liquor Color
- Bright, clear, rich orange-yellow color (橙黄明亮, chéng huáng míng liàng). With tea age, liquor may acquire deeper, amber shade.
- Spent Leaves
- Leaves of uniform light yellow color (淡黄匀整), soft, elastic, well-opened. In quality samples, distinct reddish edge around leaf margin (红边, hóng biān) is noticeable, indicat...
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 4
- Sensory Source Descriptor L Intensity
- 4
詳細資訊
- Picking
- The main picking season falls in spring (March — April) and summer (May — June). Spring picking yields more aromatic and refined raw material, summer — stronger and more robust.
- Pluck Standard
- One bud and two-three leaves (一芽二三叶, yī yá èr sān yè). For highest grades, one bud and two leaves is acceptable.
- Raw Material
- Leaves must be fresh, healthy, without mechanical damage. Shoots with noticeable down (显毫, xiǎn háo) are preferred. Picking is conducted in dry weather, predominantly in th...
- 生物鹼
- Caffeine — 3–4% of dry matter (content above average among yellow teas, explained by use of large-leaf variety var. *assamica*). Theobromine and theophylline are present in trac...
- Amino Acids
- Free amino acid content — 2–4%. L-theanine is the leading amino acid, providing umami note and relaxing effect. High-mountain raw material from core zones (especially spring pic...
- 礦物質
- Potassium, magnesium, manganese, zinc, fluorine. Raw material from Danxia area may contain elevated selenium concentrations.
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