茶餅包裝
祁門紅茶
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
- 約北緯29°51′，東經117°43′（祁門縣）
- 茶類
- 蓋碗泡
- SKU
- QIMEN-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
- Process
- ጪሆንግ በ‘አውሮፓውያን’ ቅርጸትም ውብ ነው — 3–4 ግራም ለትልቅ ስኒ፣ 3–5 ደቂቃዎች መጠጠን። በእንግሊዝ ውስጥ እንደሚጠጡት — ከወተት ጋር ወይም ያለ ወተት። ለ‘የቂመን መዓዛ’ ንጹሕ ጣዕም ለመቅመስ የጎንግፉ ዘዴ ያለ ወተት ይመከራል።
- 投茶量
- 3–5 g / 100–120 ml (gongfu method); 3–4 g / 200–250 ml (European method).
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
產地
- 茶類
- Red
- Alt Names
- Qíhóng (祁紅, Qíhóng) — commonly accepted abbreviation; Keemun (Keemun) — international trade name; "The Most Fragrant of All" (群芳最); "Prince of...
風味
- Liquor Color
- Bright, ruby-red with orange undertone, transparent, clear. At the cup's edge — characteristic "golden ring" (金圈, jīnquān) — sign of high theaflavin content and qu...
- Spent Leaves
- Whole, soft, elastic leaves of even red-brown color, glossy. Buds — golden. Uniformity of spent leaves — indicator of proper refining.
- Sensory Source Descriptor Ch Intensity
- 4
- Sensory Source Descriptor Dt Intensity
- 3
- Sensory Source Descriptor L Intensity
- 3
- Sensory Source Descriptor Mn Intensity
- 1
詳細資訊
- Picking
- Spring (March–April) — highest grade; summer (June–July) and autumn (September) — standard grades. Early spring harvest before Gǔyǔ (穀雨, ~April 20) is considered best.
- Pluck Standard
- One bud with two-three leaves (一芽二三葉). For premium varieties (Mao Feng, Xiang Luo) — one bud with one-two tender leaves.
- Raw Material
- Whole, undamaged shoots, without coarse petioles. Harvest in dry weather, rapid delivery to workshop. According to DB34/T 1086-2009: "fresh color, without degradation and f...
- 生物鹼
- Caffeine — 3–4% of dry weight. Content is lower than Assam, providing gentler tonic effect.
- Amino Acids
- 1.5–3.5%. L-theanine is responsible for sweetness and smoothness.
- 礦物質
- Potassium, phosphorus, calcium, magnesium, iron, manganese, fluorine, zinc, selenium.
常見問題
問題與解答
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購買渠道
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