茶餅包裝
顧渚紅
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
- 約北緯31°01′，東經119°52′（顧渚山，水口鄉，長興縣）
- 茶類
- 浙江
- SKU
- GUZHUHONG-CN
沖泡建議
- 工夫泡： 93°C, 5 g / 100 ml, 10s, 4 次沖泡
- 西式泡法： 88°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
- 投茶量
- 4–6 g / 100–120 ml (gongfu); 2–3 g / 200–250 ml (steeping).
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- Red
- Soil
- Weakly acidic (pH 4.5–6.0) yellow-brown mountain soils (山地黄棕壤) with high organic content and good air permeability. Rocky substrate provides excellent drainage and imparts fine ...
風味
- Dry Leaf Appearance
- Tightly twisted, neat threads of medium length; color — dark chestnut to black with natural luster; in higher grades, pronounced silvery or golden tips are noticeable (显毫, xiǎnh...
- Dry Leaf Aroma
- Warm, sweetish — honey, dried fruits (date, apricot), light bread tone. Clean, without foreign notes.
- Liquor Aroma
- Multi-layered — from initial honey and dried fruit notes to bread-caramel tones; in cooling liquor, delicate woody note emerges. Aroma is persistent, "enveloping."
- Liquor Color
- From amber to red-chestnut, transparent and clean, with lively luster.
- Spent Leaves
- Leaf unfolds uniformly and elastically; color from copper-brown to reddish-chestnut, texture soft, without coarse veins.
- Sensory Source Descriptor Be Intensity
- 1
詳細資訊
- Picking
- Main season — spring (March–April). The best batches are harvested before Qīngmíng festival (清明) or in the first days after it. Summer harvest is also possible, yielding co...
- Pluck Standard
- One bud and one-two leaves (一芽一叶 — 一芽二叶) for standard batches; for premium — bud with one tender leaf or purely tippy harvest (单芽).
- Raw Material
- Fresh, whole leaf without mechanical damage and coarse stems; minimal interval between harvest and beginning of withering; uniformity of shoots by degree of maturity.
- 生物鹼
- Caffeine 2–3.5% dry mass (approximately 35–55 mg / 200 ml cup); theobromine and theophylline in trace amounts.
- Amino Acids
- 2–4%, including L-theanine — key component of taste softness and sweet aftertaste. Raw material from Mount Guzhu is historically famous for elevated amino acid content thanks to...
- 礦物質
- Potassium, magnesium, manganese, zinc, fluorine; trace element composition determined by mineralization of Guzhu mountain soils.
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