茶饼包装
天柱剑毫
茶汤色泽
冲泡参数
产地信息
茶叶产地
茶品档案
来源与规格
- 产地
- 约北纬30
- 茶类
- 盖碗泡
- SKU
- TIANZHU-JIAN-HAO-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
- 3 g / 150 ml (glass) or 3–4 g / 100–120 ml (gaiwan).
- 茶具
- Glass cup (玻璃杯) — ideal for observing the "dance of swords": flat tea leaves slowly descend in water, opening and displaying emerald color and white down. Porcelain g&...
- 水温
- 80 °C
产地
- 茶类
- 绿茶
风味
- 干茶外形
- Flat, straight, pointed tea leaves resembling small swords (扁平挺直似剑, biǎnpíng tǐngzhí sì jiàn). Color — emerald green, uniform (色翠匀齐, sè cuì yú...
- 干茶香气
- High, clean, with pronounced floral note — delicate orchid tone (兰花香, lánhuā xiāng), characteristic of mountain Anhui teas. Background — fresh, green, without "raw&quo...
- 茶汤香气
- Elegant, persistent (花香清雅持久, huāxiāng qīngyǎ chíjiǔ). Orchid note unfolds more fully, accompanied by light sweetness and sensation of mountain freshness.
- 茶汤颜色
- Bright green, clear, with light emerald glow (碧绿明亮, bìlǜ míngliàng).
- 叶底
- Uniform, tender green, fresh (匀整嫩鲜, yúnzhěng nèn xiān). Leaves whole, elastic, with well-distinguished bud.
- 源感官描述符 Cz 强度
- 2
详细信息
- 茶树品种
- Local population varieties (群体种, qúntǐ zhǒng) — genetically diverse plantings adapted to the mountain conditions of Tianzhushan over centuries. Medium-height bushes with de...
- 采摘方式
- Early spring: beginning — Qīngmíng (清明, early April), main period — Gǔyǔ (谷雨, ~April 20). Harvest season duration is limited: high-mountain terrain and cool climate delay v...
- 采摘标准
- One bud and one leaf (一芽一叶, yī yá yī yè), shoot length 3–3.5 cm. For mass batches, one bud and two leaves is acceptable. Exclusively hand-picked.
- 原料
- Shoot must be whole, fresh, without mechanical damage. White down on the bud is a mandatory sign of quality raw material.
- 生物碱
- Caffeine (咖啡碱) — 2.5–3.5% dry mass. Theobromine and theophylline — in trace amounts.
- Amino Acids
- Increased content — result of high-mountain position (500+ m), frequent mists and diffused lighting. L-theanine (L-茶氨酸) — key amino acid determining softness, sweetness and &quo...
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