茶饼包装
水满茶
茶汤色泽
冲泡参数
产地信息
茶叶产地
盖碗泡
水满茶水满茶
shuǐmǎn chá
- 产地
- 约东经109°30′，北纬18°50′（水满乡，五指山山脚）
- 茶类
- 绿茶
- 工夫泡水温
- 100 °C
- 西式泡法水温
- 100 °C
SKU · SHUIMAN-CHA-CN
茶品档案
来源与规格
- 产地
- 约东经109°30′，北纬18°50′（水满乡，五指山山脚）
- 茶类
- 盖碗泡
- SKU
- SHUIMAN-CHA-CN
冲泡建议
- 工夫泡： 100°C, 7 g / 100 ml, 10s, 12 次冲泡
- 西式泡法： 100°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
- በከፍተኛ የፖሊፊኖሎች ይዘት ምክንያት መረቁ በፍጥነት ይጠነክራል፤ ከመጠን በላይ አያስቀምጡት — ከተጋነነ ማፍላት ጋር ከልክ ያለፈ ማሰሪያ ሊኖር ይችላል።
- 投茶量
- 3 g / 150 ml (1:50 比例).
- 茶具
- Glass cup (玻璃杯) — for observing the "dance" of large leaves; white porcelain gaiwan (盖碗) — for aroma concentration and layered evaluation.
- 水温
- 80 °C
产地
- 茶类
- 绿茶
- Alt Names
- Wǔzhǐshān Chá (五指山茶) — "tea from Five Fingers Mountain"; Wǔzhǐshān Yè Chá (五指山野茶) — "wild tea of Wuzhishan"; Lì Chá (黎茶, Lích&#...
风味
- 干茶外形
- Dense, massive, tightly twisted tea particles (条索肥壮紧结). Color — dark green.
- 干茶香气
- Pure, high, persistent, with chestnut note (spring harvest) and characteristic "wood hearth smoke" (柴火香).
- 茶汤香气
- Persistent, with dominance of pure fresh tone (清香) and chestnut undertone. Cold cup aroma retention (冷杯留香) lasts more than 8 minutes.
- 茶汤颜色
- Bright red with golden rim (红艳透金圈).
- 叶底
- Red-bright, lively.
- 滋味
- Soft, full, with long sweetness.
详细信息
- 采摘标准
- Supreme grade (特级) — pure buds or bud with one leaf (全芽或一芽一叶); First grade (一级) — bud with one leaf (一芽一叶); Second grade (二级) — bud with two leaves (一芽二叶), also used as raw mate...
- 原料
- Shoots must be intact, without mechanical damage. For highest grades — hand picking.
- 生物碱
- Caffeine — about 6% (elevated level, characteristic of large-leaf varieties). Theobromine, theophylline — in standard quantities.
- Amino Acids
- Content in balance with high polyphenol levels; L-theanine provides freshness and "calming" effect.
- Essential Oils
- The smoky-chestnut profile of the green variant is formed by pyrazines and furfural from the triple fixation process over wood fire.
- 茶多酚
- 38–42% — record high level, significantly exceeding indicators of most Chinese green teas (typically 20–30%). Main components — catechins (EGCG, EGC, ECG, EC).
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