茶餅包裝
烏牛早
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28
- 茶類
- 浙江
- SKU
- WUNIU-ZAO-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
- 3–4 g / 150–200 ml water (glass brewing); 5 g / 100–120 ml (gaiwan, flash steeps method).
- Teaware
- Glass tumbler (玻璃杯) — ideal for observing shoot opening and liquor color; porcelain gaiwan (盖碗) — for more controlled and multiple brewing; porcelain teapot — for everyday tea d...
- 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
- Predominantly red-yellow lateritic (红壤/黄壤), acidic and weakly acidic (pH 4.5–5.5), with high organic matter content, well-drained. Mountain slopes with forest litter provide nat...
風味
- Dry Leaf Aroma
- Clean, fresh, with distinct chestnut notes (栗香, lìxiāng). When rubbed in palms, light grassy and sweetish overtones unfold.
- Liquor Aroma
- High, bright, persistent (高鲜持久). Dominated by notes of roasted chestnut and beans (豆花香), with delicate floral background. Aroma remains in empty cup, gradually transitioning to ...
- Liquor Color
- Tender green, transparent and bright (嫩绿明亮), with crystalline luster (清澈). As it cools may slightly yellow.
- Spent Leaves
- Bright emerald-green, fleshy, uniform. Leaves unfold whole, forming neat «buds» (匀齐成朵). Buds and leaves dense, elastic to touch, indicating high nutrient content.
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 1
詳細資訊
- Raw Material
- Freshly picked, whole, without mechanical damage and overheating. Delivery from plantation to factory — maximally prompt, to avoid onset of spontaneous oxidation.
- 生物鹼
- Caffeine (咖啡碱) — typical for green tea 2–4% dry mass. Theobromine and theophylline — in trace amounts. Caffeine/theanine 比例 favorable for mild toning without pronounced stimulat...
- 礦物質
- Potassium, magnesium, phosphorus, zinc, manganese, fluorine, selenium.
- 茶多酚
- According to national standard GB/T 20360-2006, polyphenol content in finished tea — 20.1–29.5%. For extra early harvest, lower values are characteristic (closer to 20%), which ...
- 維生素
- Ascorbic acid (vitamin C) — increased content, characteristic of extra early harvests; B vitamins (B₁, B₂), vitamin E, β-carotene.
- 早期採摘月份
- 3, 4
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