茶餅包裝
武夷烏龍
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
- 臺灣南投縣 (南投縣) 名間鄉 (名間鄉)
- 茶類
- 臺灣烏龍
- SKU
- WUYI-WULONG-CN
沖泡建議
- 工夫泡： 92°C, 6 g / 100 ml, 10s, 8 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
- 工夫泡水溫
- 92 °C
- 投茶量
- 6 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
- 工夫泡遞增時間
- 5 秒
- 工夫泡最大泡數
- 8
產地
- 茶類
- Oolong
- Climate
- Subtropical monsoon, ~21°C average annual, ~2000 mm precipitation. Morning fogs. Diurnal temperature variations 8–12°C.
- Soil
- Red soils (紅土) of lateritic type with high Fe₂O₃ content, pH 5.0–5.5. Elevated manganese content (~150 mg/100 g) — geological feature of Mingjian.
風味
- Spent Leaves
- Dark green whole leaves with reddish-brown edges.
- Taste
- Dense, viscous, balanced. Honey, pastry, roasted nuts, minerality. Aftertaste long, sweetish, with light bitterness. Softer and rounder than Oolong Wu.
- Sensory Source Descriptor Ch Intensity
- 3
- Sensory Source Descriptor L Intensity
- 1
- Sensory Source Descriptor Mn Intensity
- 3
- Sensory Source Descriptor O Intensity
- 2
詳細資訊
- Amino Acids
- L-theanine ~1.84% (Oolong Wu); ~3% free amino acids (Shui Xian). Sweetness, umami, relaxation.
- Essential Oils
- Linalool, nerol, geraniol, benzyl acetate, methyl salicylate. Unique marker of Wu cultivar — terpene lactone wuyenolide C. Pyrazines and furfural (Maillard reaction products dur...
- 礦物質
- Potassium, manganese (elevated due to red soils — ~150 mg/100 g), magnesium, iron, fluorine.
- 茶多酚
- ~22–23% of dry mass. EGCG, theaflavins (products of enzymatic oxidation).
- 早期採摘月份
- 4, 5
- 晚期採摘月份
- 5, 6
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