茶餅包裝
蜜香金芽紅茶
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
- 依具體生產者而定
- 茶類
- 蓋碗泡
- SKU
- MI-XIANG-JIN-YA-HONGCHA-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
- 5–6 g / 150 ml water (gongfu method); 3–4 g / 200 ml (European method).
- 水溫
- 85 °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
- Climate
- Warm and humid subtropical, with average annual temperature 20–25°C, abundant precipitation (1500–2500 mm / year) and prolonged growing season.
- Soil
- Well-drained, slightly acidic alluvial and lateritic soils with high organic matter content.
風味
- Liquor Color
- Bright amber-red or orange-red, clear, transparent, with pronounced brilliance. More saturated than most Taiwanese oolongs, but somewhat lighter than classic Yunnan Dian Hongs.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 3
- Sensory Source Descriptor Rb Intensity
- 2
詳細資訊
- Cultivar
- Several Taiwanese cultivars are used for Mi Xiang Jin Ya Hong Cha, each contributing its own nuances:
- Picking
- Summer harvest (June–August) is considered most valuable, when leafhopper population reaches peak activity. Also produced from spring and autumn material, but honey aroma is les...
- Pluck Standard
- Bud with one to two upper leaves (一心一葉至一心二葉). For the "Jin Ya" version, emphasis is on maximum content of buds (tips) in the total volume of raw material.
- Name Breakdown
- — “የማር መዓዛ” — ይህንን ሙሉ የታይዋን “የማር” ሻዮች ምድብ የሚለይ ቁልፍ ባሕርይ ነው። መዓዛው የሚመነጨው በፌንጣዋ ምራቅ ውስጥ በሚገኙ ኢንዛይሞች ሲሆን፣ እነዚህም በሻይ ቅጠሉ ውስጥ ልዩ የሆኑ የኦክሲዴሽን ሂደቶችን ይጀምራሉ።
- 生物鹼
- Caffeine (2.5–3.5% of dry matter), theobromine — in smaller quantities.
- Amino Acids
- L-theanine — leading amino acid, contributing to sweetness and "umami" character of taste. Total amino acid content in Taiwanese red teas usually comprises 2–3% of dry...
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