茶餅包裝
遵義紅茶
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
- 約北緯27°46′，東經107°29′ (湄潭縣中心)
- 茶類
- 蓋碗泡
- SKU
- ZUNYI-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
- 4–5 g / 100–120 ml (gongfu method); 2–3 g / 200–250 ml (European steeping).
- 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
風味
- Dry Leaf Aroma
- Sweet, with pronounced fruity note and caramel undertones. Typical "warm" profile of gongfu red tea.
- Liquor Aroma
- Clean, lasting, with distinct fruity dominance — ripe apricots, baked apples, light honey notes. As it cools, floral overtones appear (osmanthus, wild rose). Aroma is stable thr...
- Liquor Color
- Bright red, clear and transparent, with golden ring (金圈, jīnquān) around the edge of the cup — sign of high theaflavin content. In supreme grades, the liquor may be orange-red w...
- Spent Leaves
- Even, tender, reddish-copper color with yellow tint. In supreme grades — leaves are whole, elastic, with uniform texture and characteristic luster.
- Sensory Source Descriptor Be Intensity
- 2
- Sensory Source Descriptor Ch Intensity
- 1
詳細資訊
- Picking
- Predominantly spring, before and around Qīngmíng (清明, early April); summer and autumn leaf is also used for mass batches. Early spring harvest gives the greatest proportion...
- Pluck Standard
- Supreme grade (特级, tèjí) — single bud (单芽, dānyá) or one bud with one leaf (一芽一叶, yī yá yī yè). Standard grades — one bud with two leaves (一芽二叶, yī y...
- Raw Material
- Leaf must be whole, clean, without coarse stems and damage. Minimal delay between harvest and start of processing to preserve freshness and enzymatic potential.
- 生物鹼
- Caffeine (咖啡碱, kāfēijiǎn) — main tonic alkaloid, content characteristic of gongfu red tea (about 25–40 mg/g in dry leaf). Theobromine and theophylline are also present in trace ...
- Amino Acids
- L-theanine (L-茶氨酸) — main amino acid, giving softness and "umami" nuance. High-altitude location of plantations and diffused light of Guizhou contribute to increased a...
- Essential Oils
- Linalool, geraniol, cis-3-hexenol and other terpenoids form the characteristic floral-fruity aroma.
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