茶餅包裝
灕江綠螺
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25°17′，東經110°18′（桂林地區）
- 茶類
- 蓋碗泡
- SKU
- LIJIANG-LU-LUO-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
- 投茶量
- 3–5 grams / 150–200 ml water (when brewing gongfu method — up to 5 g / 100–120 ml gaiwan).
- 水溫
- 80 °C
- 工夫泡水溫
- 75 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- Green
風味
- Dry Leaf Aroma
- Fresh, with distinct notes of young greenery and field flowers, light nutty and chestnut nuances characteristic of pan-fired green teas.
- Liquor Color
- Light green with slight yellowish tint, transparent, clean, with pronounced brilliance.
- Spent Leaves
- Whole, elastic leaves and buds, fully unfolded from spirals, bright green color, retaining structural integrity. Leaf edges are even, without darkening.
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 3
詳細資訊
- Picking
- Main harvest is conducted in spring, from late March to mid-April (before and after the Qingming festival, 清明, Qīngmíng), when young shoots are most tender and aromatic.
- Pluck Standard
- One bud and one-two upper young leaves (一芽一叶 or 一芽二叶, yī yá yī yè / yī yá èr yè). Preference is given to raw material with pronounced silvery down on th...
- Raw Material
- Only fresh, undamaged, uniformly sized shoots are used. The raw material must be juicy and elastic, without mechanical damage and traces of pests.
- 生物鹼
- Caffeine (咖啡碱, kāfēi jiǎn) — approximately 2.5–3.5% of dry mass (about 20–30 mg / 150 ml cup with standard brewing). Theobromine and theophylline are also present in trace amounts.
- 礦物質
- Potassium, magnesium, manganese, fluorine, zinc, phosphorus. Considering elevated selenium content in soils of some Guilin plantations, Lü Luo potentially may contain bioav...
- 維生素
- Vitamin C (ascorbic acid) — up to 100–250 mg/100 g dry tea (significantly decreases with prolonged storage and improper brewing); B vitamins (B₁, B₂, B₃), vitamin E, vitamin K.
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