茶餅包裝
老茶王
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
- CN
- 茶類
- 蓋碗泡
- SKU
- LAO-CHA-WANG-CN
沖泡建議
- 工夫泡： 92°C, 6 g / 100 ml, 10s, 8 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
- 5–7 g / 150 ml.
- Teaware
- Yixing teapot (紫砂壶, zǐshā hú) — ideal; porous clay enriches and "rounds" mature notes. Gaiwan — also suitable.
- 工夫泡水溫
- 92 °C
- 投茶量
- 6 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- Oolong
風味
- Liquor Aroma
- Warming — dried fruits, caramel, spices dominate. Chocolate, nuts, woody notes. Light smokiness.
- Liquor Color
- Dark amber, reddish-brown, cognac-like. Clear, with oily luster.
- Spent Leaves
- Dense dark brown leaves, whole, resilient despite age.
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 2
- Sensory Source Descriptor Li Intensity
- 1
詳細資訊
- Pluck Standard
- Depends on the original variety. For aging, quality raw material with potential for evolution is selected — typically medium- and heavily oxidized oolongs.
- Name Breakdown
- „Lao“ (老) – alt, gereift; „Cha“ (茶) – Tee; „Wang“ (王) – König. „Alter Teekönig“ unterstreicht die Exklusivität und den höchsten Status unter gereiften Tees.
- 生物鹼
- Caffeine is preserved (~2–3%); theobromine, theophylline.
- Amino Acids
- Part of L-theanine degrades, but new compounds appear, responsible for complex "mature" sweetness.
- Essential Oils
- Composition transforms; fresh floral notes are replaced by spicy, woody, "balsamic" ones.
- 礦物質
- Potassium, fluorine, magnesium, manganese, iron — are preserved.
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