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盖碗泡

蒲江雀舌蒲江雀舌

Pújiāng què shé

产地
~30°12′ 北纬,103°30′ 东经(蒲江县中心)
茶类
绿茶
工夫泡水温
75 °C
西式泡法水温
70 °C
SKU · PUJIANG-QUE-SHE-CN
对比茶品
茶品档案

来源与规格

产地
~30°12′ 北纬,103°30′ 东经(蒲江县中心)
茶类
盖碗泡
SKU
PUJIANG-QUE-SHE-CN

冲泡建议

  • 工夫泡: 75°C, 5 g / 100 ml, 10s, 3 次冲泡
  • 西式泡法: 70°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
3g / 150ml (1:50 比例).
茶具
Glass tumbler (玻璃杯, bōli bēi) — for observing "bud dance" during opening; white porcelain gaiwan (白瓷盖碗, báicí gàiwǎn) — for aroma concentration.
水温
80 °C
水温
0 °C
产地
茶类
绿茶
风味
干茶香气
Clean, fresh green aroma (清香, qīng xiāng) as base. Premium grade supplemented with delicate "youthful aroma" (嫩香, nèn xiāng); spring batches — chestnut notes (栗香,...
茶汤香气
High and lasting (馥郁高长, fùyù gāo cháng). Fresh green note dominates with delicate floral-chestnut background. As liquor cools, aroma doesn't weaken but acquir...
茶汤颜色
Yellow-green, clear and bright (黄绿明亮, huánglǜ míngliàng). High transparency.
叶底
Tender green, even and uniform (嫩绿匀整). Bud tips retain liveliness, opening as "buds" (芽尖鲜活成朵).
源感官描述符 Cz 强度
4
源感官描述符 H 强度
3
详细信息
采摘方式
Spring harvest from February to April. Thanks to high effective temperature sums in early spring, Pujiang leads tea zones in Zhejiang and Jiangsu by 10–35 days.
生物碱
Caffeine content elevated compared to summer-autumn harvests, providing pronounced tonic effect. Theobromine and theophylline also present.
Amino Acids
≥3.5%, substantially higher than average for green teas (usually 2–3%). L-theanine — main component responsible for characteristic taste freshness, relaxed concentration effect ...
Essential Oils
Complex of volatile compounds forming "clean aroma" (清香) and "chestnut notes" (栗香), fixed by manual aroma enhancement stage (提香).
矿物质
Zinc and magnesium — natural markers of Pujiang soils; potassium, manganese, fluorine.
茶多酚
≥25%. Among catechins, EGCG and EGC predominate — powerful antioxidants. Relatively high level for early green tea, due to abundant cloudy illumination and moderate altitude.
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覆盖区域: ~30°12′ 北纬,103°30′ 东经(蒲江县中心)

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