茶餅包裝
太湖翠竹
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
- 茶類
- 蓋碗泡
- SKU
- TAIHU-CUI-ZHU-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 g / 150–200 ml.
- 水溫
- 75 °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
- Clean, fresh, with chestnut notes (栗香) and light floral undertones. Aroma persistent, without "raw" grassiness.
- Liquor Aroma
- High, clean and lasting (清香持久 / 清高持久). Chestnut tones are complemented by fresh vegetal and delicate floral notes. Aroma is delicate — this is "quiet" beauty, characte...
- Liquor Color
- Transparent, clear, bright (清澈明亮), tender green or greenish-yellow shade.
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 4
詳細資訊
- Picking
- Spring, predominantly during the "Qingming" period (清明, early April) and several days after. Premium batches (明前茶) are harvested before Qingming — in late March.
- Pluck Standard
- One bud and one leaf at initial opening stage (一芽一叶初展, yì yá yì yè chūzhǎn). Production of 500 g of finished tea requires more than 30,000 tender shoots.
- Raw Material
- Shoots tender, whole, uniform in size, without mechanical damage and pest traces. Freshly harvested raw material is immediately delivered for processing.
- 生物鹼
- Caffeine — moderate content (approximately 3–4%), providing gentle stimulation.
- Amino Acids
- Elevated content due to use of Fu'an Da Bai and Fuding Da Hao cultivars, as well as favorable growing conditions (diffused light, humidity). L-theanine — dominant amino acid...
- Essential Oils
- Complex of volatile compounds, including furan derivatives and pyrazines (formed during finishing pan-firing), responsible for chestnut-nutty tone.
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