茶餅包裝
覃塘毛尖
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23°05′，東經109°20′（以覃塘區中心為參考點）
- 茶類
- 蓋碗泡
- SKU
- TANTANG-MAOJIAN-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 g / 150–200 ml water.
- Teaware
- Transparent glass cup with straight walls (ideal for observing the "dance" of thin tea leaves) or thin-walled porcelain gaiwan.
- 水溫
- 80 °C
- 工夫泡水溫
- 75 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
產地
- 茶類
- Green
- Soil
- Deep, fertile, loose — weathered purple shales predominate (紫页岩风化土). Acidity (pH) — 4.5–6.0. High organic content.
- Topography
- Mountains are densely covered with forest, dissected by streams and gorges. Plantations are located on slopes and plateaus, protected from strong winds.
風味
- Dry Leaf Appearance
- Thin, slender, almost straight tea leaves (条索纤细圆直), rich emerald-green color (色泽翠绿). White down is abundant and clearly visible (毫锋显露).
- Dry Leaf Aroma
- High, pure, with distinct tone of roasted chestnuts (板栗香, bǎnlì xiāng). Freshness without grassy "rawness."
- Liquor Aroma
- Persistent, high and complex. Chestnut overtone dominates, complemented by light floral sweetness. Aroma holds throughout several infusions.
- Liquor Color
- Yellow-green, bright and clear (汤色黄绿明亮).
- Spent Leaves
- Tender green, uniform, bright (嫩绿明亮匀整). Buds and leaves are well preserved.
- Taste
- Fresh (鲜爽), mellow (醇厚), sweet (甘润). Body — medium, pleasant "fullness" without roughness. Aftertaste — long, with growing sweetness (回甘).
詳細資訊
- Picking
- Spring, from early March (Chunfen period, 春分) to late April. The best raw material — March and early April harvests.
- Pluck Standard
- One bud and one leaf (一芽一叶, yī yá yī yè) or one bud and two leaves in the initial stage of opening (一芽二叶初展). Shoots must be of equal length, healthy, without purple le...
- Raw Material
- Freshness and integrity of shoots — absolute priority. After harvest, raw material is immediately delivered to the factory for processing.
- 生物鹼
- Caffeine (咖啡碱) — ~2.5–4% of dry mass. Trace amounts of theobromine and theophylline are also present.
- Amino Acids
- Increased content, including L-theanine (L-茶氨酸), responsible for sweetness and "umami" flavor note, as well as the relaxing effect of tea.
- 礦物質
- Potassium, phosphorus, magnesium, manganese, zinc, fluorine.
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