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白毫银针
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白毫银针
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白毫银针
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白毫银针
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白毫银针
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白毫银针
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白毫银针
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白毫银针
茶品档案
来源与规格
- 产地
- CN
- 茶类
- 盖碗泡
- SKU
- BAIHAO-YINZHEN-CN
冲泡建议
- 工夫泡： 75°C, 5 g / 100 ml, 10s, 4 次冲泡
- 西式泡法： 65°C, 2 g / 200 ml, 180s, 2 次冲泡
茶品档案
冲泡、产地与风味记录
冲泡
- Process
- Full vessel warming → tea addition → quick rinse (5 sec) → first infusion 15–25 sec → 6–10 infusions. Bud material releases liquor quickly — control timing.
- 茶具
- Porcelain gaiwan, dense ceramics. If tea was stored long in tight packaging — let it "breathe" 10–20 minutes before brewing.
- 水温
- 15 °C
产地
- 茶类
- 白茶
- 气候
- Subtropical monsoon. Average annual temperature in Fuding ~18.5 °C, precipitation ~1660 mm/year. Frequent fogs and diffused light slow bud growth and stimulate amino acid a...
风味
- 干茶香气
- Very delicate — white flowers (peony, lily of the valley), fresh hay, light honey, sometimes melon and white peach, delicate creamy nuances.
- 茶汤香气
- Exquisite, with pure floral notes, hints of honey and fresh greenery.
- 茶汤颜色
- Golden (3–5 years), amber (5–7 years), rich amber to copper (7+ years). Clear.
- 叶底
- Whole elastic buds, light yellow to pale green, with silvery down.
- 滋味
- More rounded, dense and "bodied." Astringency — soft, "velvety." Sweetness is preserved but changes character: instead of floral freshness — honey depth. Aft...
- 源感官描述符 Cz 强度
- 2
详细信息
- 茶树品种
- Exclusively large-bud varieties of *Camellia sinensis* var. *sinensis*, propagated vegetatively:
- History
- Bái Háo Yìn Zhèn has documented history dating back to the early Qīng dynasty (清, Qīng):
- Name Breakdown
- — ཧྥུ་ཏིང་གི་ཇ་བཟོ་མཁན་དག་གིས་དཔལ་འབྱོར་གྱི་ཇ་ཤིང་། (菜茶, càichá, "ཞིང་པའི་ཇ") ནས་ཐོན་པའི་ལྗང་ཤུན་གྱིས་སྔོན་དཔེའི་དངུལ་གྱི་ཁབ་བཟོས།
- Amino Acids
- Exceptionally high content — 3–5% (up to 7% in the best batches). L-theanine (茶氨酸) dominates, responsible for sweetness, umami and relaxing effect. With aging, content decreases...
- 矿物质
- Potassium, fluorine, magnesium, zinc, selenium, manganese.
- 维生素
- C, B₁, B₂, E, PP, folic acid. Minimal heat treatment ensures better preservation of thermolabile vitamins. Over years, vitamin C content decreases.
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