茶饼包装
滇红工夫
茶汤色泽
冲泡参数
产地信息
茶叶产地
盖碗泡
滇红工夫滇红工夫
Diānhóng gōngfū
- 产地
- 滇红 (滇红, Diānhóng)——简称；「云红」(云红, Yúnhóng)——冯绍裘最初提议的名称，但1939年被省茶叶公司改为「滇红」
- 茶类
- 盖碗泡
- 工夫泡水温
- 93 °C
- 西式泡法水温
- 88 °C
SKU · DIANHONG-GONGFU-CN
茶品档案
来源与规格
- 产地
- 滇红 (滇红, Diānhóng)——简称；「云红」(云红, Yúnhóng)——冯绍裘最初提议的名称，但1939年被省茶叶公司改为「滇红」
- 茶类
- 盖碗泡
- SKU
- DIANHONG-GONGFU-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
- Process
- ድያንሆንግ ከወተት ጋር ውብ ነው — የርሱ ጥቅጥቅነትና ጥንካሬ ባሕሪውን ሳያጣ «መቋቋም» ያስችለዋል። ለ«ማሳላ ቻይ» እና ለ cold brew እጅግ ተስማሚ ነው።
- 投茶量
- 4–6 g / 100–120 ml (gongfu); 3–4 g / 200–250 ml (European method).
- 茶具
- Porcelain gàiwǎn (盖碗) — optimal for tasting. Yixing teapot — good choice for dense, mature grades. Glass teaware allows admiring the intense color of the liquor.
- 水温
- 90 °C
产地
- 茶类
- Red
- Alt Names
- Diānhóng (滇红, Diānhóng) — abbreviated form; "Yunhong" (云红, Yúnhóng) — original name proposed by Feng Shaoqiu, but replaced with "Dianhong"...
- 土壤
- Lateritic red and red earth (红壤), acidic (pH 4.5–5.5), rich in organics, iron and aluminum. Deep fertile layer. Ideal for large-leaf varieties.
风味
- 干茶香气
- Rich, sweet, with caramel-honey, malty, chocolate notes. Light spicy (cinnamon, black pepper) and fruity (dried fruits, prunes) overtones. More powerful and "denser" t...
- 茶汤香气
- Deep, warm — caramel, honey, chocolate, malt. In the best batches — floral notes reminiscent of wild rose. Feng Shaoqiu described it with the formula: "has the aroma of qih...
- 茶汤颜色
- Bright red, deep, rich, with ruby tint. Clear. In the best batches — "golden ring" around the edge of the cup (金圈, jīn quān).
- 叶底
- Large, whole leaves of bright red (orange-red) color, elastic, shiny — "red and brilliant" (红艳发光), according to Feng Shaoqiu's description.
- 源感官描述符 Be 强度
- 3
- 源感官描述符 Ch 强度
- 2
详细信息
- 采摘标准
- One bud with one-two leaves (一芽一二叶) for highest grades; one bud with two-three leaves — for standard. Buds — large, fleshy, covered with dense golden tips (金毫, jīn háo).
- 原料
- Whole, fresh leaf without mechanical damage. Minimal delay between picking and start of processing.
- 生物碱
- Caffeine — 3–5% dry weight; in cup ~30–70 mg. Theobromine, theophylline.
- Essential Oils
- Linalool, geraniol, phenylacetaldehyde; caramel and malty components of Maillard reaction.
- 矿物质
- Potassium, calcium, magnesium, iron, manganese, fluorine, zinc, copper, selenium.
- 茶多酚
- 15–25% dry weight — higher than most small-leaf hongcha. With full oxidation, high concentration of theaflavins (0.8–2.5%) and thearubigins (8–15%) is formed, providing rich col...
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