茶饼包装
广东单丛红茶
茶汤色泽
冲泡参数
产地信息
茶叶产地
盖碗泡
广东单丛红茶广东单丛红茶
Guǎngdōng dāncóng hóngchá
- 产地
- 中国广东省 (广东省, Guǎngdōng Shěng)
- 茶类
- 广东乌龙
- 工夫泡水温
- 93 °C
- 西式泡法水温
- 88 °C
SKU · GUANGDONG-DANCONG-HONGCHA-CN
茶品档案
来源与规格
- 产地
- 中国广东省 (广东省, Guǎngdōng Shěng)
- 茶类
- 盖碗泡
- SKU
- GUANGDONG-DANCONG-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
- 茶具
- Porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice, allowing aroma evaluation and extraction control. Also suitable are Yixing clay teapots designated for red teas, or thi...
- 水温
- 90 °C
- 水温
- 15 °C
产地
- 茶类
- Red
- 气候
- Southern subtropical, transitional to mid-subtropical. Average annual temperature around +20°C. Precipitation — around 2000 mm / year. Warm and humid, without pronounced fr...
- 土壤
- Red and yellow-red lateritic soils, acidic (pH 4.5–5.5), deep and fertile.
风味
- 干茶外形
- Large, long, longitudinally twisted leaves of dark brown or black color with reddish tinge. Depending on cultivar and processing, golden or copper buds may be present. Leaf is w...
- 干茶香气
- Intense, complex, sweet. Notes of honey, flowers (orchid, rose), ripe fruits (lychee, peach, longan), baked goods. Subtle "oolong nuances" may remain — light spiciness...
- 茶汤香气
- Bright, enveloping, sweet, with pronounced floral-fruity and honey dominants. Unfolds richer than dry leaf aroma — with each steeping new notes appear.
- 茶汤颜色
- Bright, clear, transparent. Varies from golden-orange to deep red-ruby or cognac — depending on degree of oxidation and cultivar.
- 叶底
- Whole, large, elastic leaves of uniform reddish-brown color with well-defined vein structure. Leaves do not tear with light stretching.
- 源感官描述符 Be 强度
- 2
详细信息
- 茶树品种
- *Camellia sinensis* var. *sinensis* (for traditional Dancong) and hybrids with var. *assamica* (for Ying Hong No. 9).
- Name Breakdown
- — «የምስራቅ ሰፊነት»፣ በደቡባዊ ቻይና የምትገኝ ግዛት ስም።
- 生物碱
- Caffeine (2–4%), theobromine, theophylline. Caffeine content is somewhat higher than in green teas, due to large-leaf raw material.
- Amino Acids
- L-theanine and other free amino acids (1.7–2.4% in fresh Ying Hong No. 9 leaf), responsible for taste softness and effect of calm concentration.
- 矿物质
- Potassium, manganese, fluorine, zinc. Water extract (水浸出物) of Ying Hong No. 9 reaches 40–42% — indicator testifying to exceptional taste richness.
- 维生素
- B group (B₁, B₂, B₃), C, PP (rutin).
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