茶餅包裝
英德紅茶
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
- 英德約位於北緯24°10′，東經113°24′
- 茶類
- 蓋碗泡
- SKU
- YINGDE-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 (gongfu method); 3 g / 200 ml (European teapot or cup).
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- Red
- Soil
- Red soils (红壤) and lateritic yellow soils (黄壤) with deep fertile layer, acidic reaction (pH 4.5–5.5), rich in organic matter, potassium and phosphorus. Karst soils are additiona...
風味
- Liquor Aroma
- Intense, high, persistent. Sweet floral-fruity dominance: honey, rose, lychee, sweet potato. As the liquor cools, notes of baked bread, nutmeg and light spice unfold.
- Spent Leaves
- Buds and young leaves, even, elastic, red-copper color with good brightness (红亮, hóng liàng). Buds clearly distinguishable, large.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 1
詳細資訊
- Cultivar
- Several cultivars are used for producing Yingde Hongcha, but the absolute dominant is:
- Picking
- From March to November (long vegetation period — advantage of subtropical Guangdong). Spring harvest (March–April) — most valuable. Summer and autumn — less expensive, but const...
- Pluck Standard
- For highest grades — one bud and one-two young leaves (一芽一叶 / 一芽二叶). For standard grades — up to one bud and three-four leaves.
- Raw Material
- Shoots must be elastic, fresh, with abundant down on buds. Yinghong No. 9 is distinguished by large, thick buds with characteristic golden down.
- Name Breakdown
- — በሰሜን ጓንግዶንግ የሚገኝ ከተማ-ደረጃ አውራጃ፣ ትልቅ አስተዳደራዊ ማዕከል ስም። የቦታ ስሙ የመጣው ከሶንግ ዘመን ነው።
- 生物鹼
- Caffeine — 4.35% of fresh leaf dry mass (above average for red teas), determining pronounced tonic effect and strength. Theobromine and theophylline present in smaller quantities.
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