茶餅包裝
油切黑烏龍
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
- 安溪 — 約北緯25°03′，東經117°59′；漳平 — 約北緯25°17′，東經117°24′；武夷山 — 約北緯27°43′，東經117°41′
- 茶類
- 蓋碗泡
- SKU
- YOUQIE-HEI-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
- 投茶量
- 5 g / 100–110 ml (gongfu); 3 g / 200–250 ml (European method).
- 水溫
- 90 °C
- 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
產地
- 茶類
- Oolong
風味
- Liquor Color
- Thick amber-chestnut, transitioning to deep reddish-brown (乌褐, wūhè). Clarity is high, liquor is clean. Color intensity significantly exceeds standard oolongs and approache...
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 3
- Sensory Source Descriptor Li Intensity
- 3
- Sensory Source Descriptor O Intensity
- 2
- Sensory Source Descriptor Rb Intensity
- 4
詳細資訊
- Picking
- Spring (April–May) and autumn (September–October) harvests. Spring harvest provides more saturated aroma and increased amino acid content, autumn — more pronounced sweetness and...
- 生物鹼
- Caffeine (咖啡因, kāfēi yīn) — content is moderately high, approximately 2.5–3.5% of dry mass. Double roasting slightly reduces caffeine content compared to unroasted oolong. Theob...
- Amino Acids
- L-theanine (L-茶氨酸, L-chá ānjī suān) — content is reduced compared to green teas and light oolongs due to high degree of heat treatment, however residual amount ensures tast...
- Essential Oils
- During double roasting, primary floral and green notes (linalool, geraniol) transform into more complex pyrolysis compounds: furfural, maltol, pyrazines — these form the charact...
- 維生素
- B-group vitamins (B₁, B₂, B₆) — partially destroyed during high-temperature roasting but preserved in residual amounts. Vitamin C is practically absent due to thermal destruction.
- 早期採摘月份
- 4, 9
常見問題
問題與解答
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購買渠道
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認證供應資訊正在整理
覆蓋區域: 安溪 — 約北緯25°03′，東經117°59′；漳平 — 約北緯25°17′，東經117°24′；武夷山 — 約北緯27°43′，東經117°41′
這款茶目前沒有認證公開供應。可先加入詢價單，或等待賣家網路同步後再查看。
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