茶餅包裝
文山紅茶
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24°56'，東經121°43'（坪林區中心部分）
- 茶類
- 蓋碗泡
- SKU
- WENSHAN-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 g / 150 ml water (flash steeping method, gongfu tea) or 3–4 g / 250 ml (European method).
- Teaware
- Small Yíxīng clay teapot (宜興紫砂壺, Yíxīng Zǐshā Hú) — to emphasize depth and body. Porcelain Gàiwǎn (蓋碗, Gàiwǎn) — to evaluate aroma purity. Porcelain cup...
- 水溫
- 88 °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
風味
- Dry Leaf Appearance
- Tightly rolled hemispherical granules of dark, almost anthracite color, with silvery or golden flashes of tips. The ball shape is characteristic of Taiwanese oolong tradition an...
- Dry Leaf Aroma
- Complex, multi-layered bouquet: notes of roasted chestnut and sweet spices dominate, complemented by delicate floral shades reminiscent of orchid and osmanthus.
- Liquor Aroma
- Intense, sweet. Clearly expressed notes of blooming osmanthus (桂花, Guìhuā), wild honey, and ripe fruits. The floral component — heritage of oolong withering with stirring t...
- Liquor Color
- Bright, clear, saturated red-coral or amber-orange shade. High clarity indicates quality oxidation and raw material purity.
- Spent Leaves
- Hemispherical granules fully unfold into whole leaves of uniform reddish-brown color, soft and elastic. Buds and leaves are well distinguishable.
- Sensory Source Descriptor H Intensity
- 1
詳細資訊
- Amino Acids
- Elevated L-theanine content compared to typical red teas — result of mountain shaded cultivation. L-theanine provides characteristic mildness and sweetness of taste.
- 礦物質
- Potassium, phosphorus, magnesium, iron, manganese, zinc. Elevated iron and manganese content — reflection of regional ferruginous red soils.
- 維生素
- C (in moderate amount — partially destroyed during full oxidation), B₁, B₂, PP.
- 早期採摘月份
- 4, 11
- 晚期採摘月份
- 5, 12
- 盛採月份
- 4, 11
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