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碧螺红茶
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碧螺红茶
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碧螺红茶
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碧螺红茶
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碧螺红茶
图片预览
碧螺红茶
图片预览
碧螺红茶
图片预览
碧螺红茶
茶品档案
来源与规格
- 产地
- ≈ 31
- 茶类
- 盖碗泡
- SKU
- BILUO-HONGCHA-CN
冲泡建议
- 工夫泡： 93°C, 5 g / 100 ml, 10s, 4 次冲泡
- 西式泡法： 88°C, 3 g / 200 ml, 180s, 2 次冲泡
茶品档案
冲泡、产地与风味记录
冲泡
- 投茶量
- 4–5 g / 100–120 ml (gongfu method); 3–4 g / 200 ml (brewing in cup/bowl).
- 茶具
- Porcelain gàiwǎn (盖碗, gàiwǎn) — universal choice; porcelain teapot; Yíxīng teapot (宜兴紫砂壶) — if you prefer a rounder, more "velvety" profile.
- 水温
- 90 °C
产地
- 茶类
- Red
- 土壤
- Yellow-brown forest soils and red-yellow lateritic soils (红黄壤, hónghuáng rǎng), acidity pH 4.5–6.0; rich in organic matter and phosphorus due to centuries of fruit lea...
风味
- 干茶外形
- Thin, tightly twisted "spirals" 1–2 cm long; color from dark chestnut to black with a scattering of golden tips (金毫, jīnháo). Highest grades show abundant down an...
- 干茶香气
- Bright, sweet, with distinct notes of honey, dried apricot, and warm caramel; in the background — light floral trail inherited from proximity to fruit trees.
- 茶汤香气
- Multi-layered: in first steeps — honey, lychee, ripe apricot; as it develops, notes of roasted chestnut, bread crust, and light cocoa appear. Characteristic "fruity florali...
- 茶汤颜色
- Red-amber, clear and bright, with pronounced "golden ring" (金圈, jīnquān) around the cup edge — a sign of high theaflavin content.
- 叶底
- Leaves unfold elastically and evenly; shades from copper-red to chestnut; in good batches the leaf is whole, with visible veins, without signs of burning.
- 源感官描述符 Be 强度
- 3
详细信息
- 生物碱
- Caffeine (~2.5–4.0% dry weight), theobromine, theophylline. The synergy of caffeine and L-theanine provides gentle, focused alertness without "spikes" and subsequent c...
- Amino Acids
- L-theanine is the key amino acid providing softness, sweetness, and relaxing effect. Thanks to the small-leaf variety and foggy microclimate of Taihu, amino acid content in Dong...
- 矿物质
- Potassium, magnesium, manganese, zinc, fluorine, phosphorus — due to the richness of Dongting soils.
- 维生素
- Trace amounts of B vitamins (B₁, B₂, B₆), vitamin E; vitamin C is partially destroyed during oxidation (unlike green tea, where its preservation is maximal).
- 工夫泡水温
- 93 °C
- 投茶量
- 5 g
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