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盖碗泡

香草兰红茶香草兰红茶

xiāngcǎo lán hóngchá

产地
约北纬18°48′,东经110°23′(万宁/兴隆地区)
茶类
盖碗泡
工夫泡水温
93 °C
西式泡法水温
88 °C
SKU · XIANGCAO-LAN-HONGCHA-CN
对比茶品
茶品档案

来源与规格

产地
约北纬18°48′,东经110°23′(万宁/兴隆地区)
茶类
盖碗泡
SKU
XIANGCAO-LAN-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
Process
1. 끓인 물로 다구를 데우고 물을 버립니다.
投茶量
4–5 g / 100–120 ml (gongfu method); 2–3 g / 200–250 ml (cup or teapot).
水温
90 °C
产地
茶类
Red
土壤
Red lateritic soils (砖红壤, zhuānhóngrǎng), acidic (pH 5.0–6.5), well-drained, with high organic matter content. Volcanic soils in several areas (including Haikou area) are e...
风味
干茶外形
Fine or medium twist; dark brown colour with natural lustre. In higher grades, golden tips are noticeable. Externally — typical good-quality red tea (black tea).
干茶香气
Bright, unusual profile: pure, sweet vanilla in the foreground, behind which creamy-caramel tones and light chocolate notes can be detected. Base notes of red tea (black tea) (m...
茶汤香气
Multi-layered and persistent: warm, sweet vanilla, milk chocolate, caramel, cream. As it cools, fruity and floral notes of the tea base emerge. Aroma persists through three or m...
茶汤颜色
Ярко-красный, прозрачный и блестящий. У крепкого настоя — рубиновый с янтарным отливом.
叶底
Red-copper, elastic. In high grades — leaves more whole and even.
源感官描述符 Be 强度
3
详细信息
生物碱
Caffeine (from tea base) — tonic effect; theobromine and theophylline — in trace amounts.
Amino Acids
L-theanine (from tea) + 17 essential amino acids from vanilla extract (according to chemical analysis data of *Vanilla planifolia* pods).
Essential Oils
Combination of tea terpenoids (linalool, geraniol) and vanilla aromatic components, creating an unusual "hybrid" bouquet.
矿物质
Potassium, magnesium, calcium, manganese, zinc.
茶多酚
Theaflavins and thearubigins, formed during full oxidation of large-leaf raw material. Form body, colour and antioxidant potential of the liquor.
维生素
Vitamin C, vitamins B1, B2, vitamin E (from tea base).
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覆盖区域: 约北纬18°48′,东经110°23′(万宁/兴隆地区)

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