茶餅包裝
漳州流香
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
- 漳州：約北緯24°31′，東經117°39′
- 茶類
- 蓋碗泡
- SKU
- ZHANGZHOU-LIU-XIANG-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
- 5–8 g / 100 ml (gongfu method), or 3–4 g / 200–250 ml (European method).
- 水溫
- 95 °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 Aroma
- Powerful, warm, multi-layered. Dominant — caramelized, nutty, roasted tones; in development reveals fruity-floral overtones. Aroma is persistent and long-lasting, remains on emp...
- Liquor Color
- Orange-yellow (橙黄, chénghuáng) to red-orange (红橙, hóngchéng), clear and bright, with good depth.
- Spent Leaves
- Brown-reddish, fleshy leaves (棕褐肥壮), elastic, with clearly visible red rim (红边显, hóng biān xiǎn), evidencing heavy oxidation. Central vein distinct.
- Sensory Source Descriptor H Intensity
- 2
- Sensory Source Descriptor L Intensity
- 3
- Sensory Source Descriptor Li Intensity
- 1
詳細資訊
- Picking
- Spring harvest (春茶, chūnchá) — primary, providing the highest concentration of amino acids and depth of aroma. Spring raw material is used predominantly for higher grades.
- Pluck Standard
- One bud and two to three leaves (一芽二至三叶, yī yá èr zhì sān yè), mature, without mechanical damage.
- Raw Material
- Tea polyphenol content in fresh leaf — not less than 25%, amino acids — not less than 4.0% (according to factory specifications). Leaf must be whole, evenly matured, without for...
- 生物鹼
- Caffeine — ~4.0% in fresh leaf (data for Shuixian from Fu'an). Content in finished tea after roasting somewhat decreases. Also present are theobromine and theophylline in tr...
- Amino Acids
- ≥ 4.0% in fresh leaf (factory specification). L-theanine — dominant fraction (over 50% of total amino acid content). Precisely it provides freshness note (鲜爽) and mild sweetness...
- 礦物質
- Potassium, magnesium, manganese, fluorine, zinc, selenium in trace amounts. Danxia red soil of Wuyishan enriches leaf with additional microelements.
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