茶饼包装
台湾煎茶
茶汤色泽
冲泡参数
产地信息
茶叶产地
盖碗泡
台湾煎茶台湾煎茶
Táiwān jiānchá
- 产地
- 台湾南投县 (南投县, Nántóu Xiàn) 龙腾 (龙腾, Lóngténg) 地区
- 茶类
- 绿茶
- 工夫泡水温
- 75 °C
- 西式泡法水温
- 70 °C
SKU · TAIWAN-JIANCHA-CN
茶品档案
来源与规格
- 产地
- 台湾南投县 (南投县, Nántóu Xiàn) 龙腾 (龙腾, Lóngténg) 地区
- 茶类
- 盖碗泡
- SKU
- TAIWAN-JIANCHA-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
- Process
- ትኩስ ውሃ ከቅጠሉ ጋር መጀመሪያ ሲገናኝ ብዙ ጥቃቅን አረፋ (泡, pào) መታየት — ትክክለኛ የእንፋሎት ማብሰል ማሳያ ነው። አረፋ አለመኖሩ የቴክኖሎጂ ችግርን ሊያመለክት ይችላል።
- 投茶量
- 4 g / 200 ml water for flash steeping method; 2 g / 200 ml for steeping in cup or teapot.
- 茶具
- Glass or porcelain (gaiwan, glass kyusu-style teapot). Glass is preferable for observing liquor color. Yixing clay is not recommended — it absorbs the delicate aromas of steamed...
- 水温
- 70 °C
产地
- 茶类
- 绿茶
- 土壤
- Quartz sandy soils with clay inclusions, providing excellent drainage. Moderate acidity (pH ~5.0–5.5). The mineral composition of soils influences the formation of characteristi...
风味
- 干茶香气
- Bright, fresh, with dominance of fresh-cut grass (草香, cǎoxiāng), light floral tones (jasmine) and characteristic "marine" note (海苔香, hǎitái xiāng), typical for st...
- 茶汤香气
- Develops a grassy-floral profile, complemented by sweetish notes of young peas and subtle honey tones.
- 茶汤颜色
- Transparent, light green, color of "pale jade" (淡翡翠色). Maintains clarity and brightness through several infusions.
- 叶底
- Evenly opened whole leaves of bright green color. Large purple-green buds with down — distinctive feature of Qingxin Damao cultivar.
- 源感官描述符 Cz 强度
- 3
- 源感官描述符 H 强度
- 1
详细信息
- 采摘方式
- Early spring (春茶). Machine picking is applied (mechanical trimmer scissors), which allows processing large volumes of raw material from the large-leaf cultivar. Standard — unope...
- 原料
- Fresh, undamaged flushes, immediately delivered to the factory to prevent the onset of oxidation. Processing speed is critical: minimal time should pass from picking to steaming.
- 生物碱
- About 3% of dry mass. Caffeine (~20 mg/g dry tea), theobromine, theophylline. Mild, sustained tonic effect.
- Amino Acids
- About 4% of dry mass, with L-theanine predominance. Increased content is due to mountain terroir (slow growth) and spring picking. L-theanine is responsible for sweetness, umami...
- 矿物质
- Potassium, manganese, fluorine — due to quartz-clay soils of Nantou.
- 茶多酚
- About 25% of dry mass. Main component — epigallocatechin gallate (EGCG). Steaming preserves catechins to a greater extent than pan-firing, making Taiwanese Sencha one of the mos...
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覆盖区域: 台湾南投县 (南投县, Nántóu Xiàn) 龙腾 (龙腾, Lóngténg) 地区
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