油切黑乌龙油切黑乌龙

yóuqiè hēi wūlóng

产地: 安溪 — 约北纬25°03′，东经117°59′；漳平 — 约北纬25°17′，东经117°24′；武夷山 — 约北纬27°43′，东经1...
茶类: 乌龙茶
工夫泡水温: 92 °C
西式泡法水温: 88 °C

SKU · YOUQIE-HEI-WULONG-CN

来源与规格

产地: 安溪 — 约北纬25°03′，东经117°59′；漳平 — 约北纬25°17′，东经117°24′；武夷山 — 约北纬27°43′，东经117°41′
茶类: 盖碗泡
SKU: YOUQIE-HEI-WULONG-CN

茶品档案

冲泡

产地

风味

茶汤颜色: Thick amber-chestnut, transitioning to deep reddish-brown (乌褐, wūhè). Clarity is high, liquor is clean. Color intensity significantly exceeds standard oolongs and approache...
源感官描述符 H 强度: 1
源感官描述符 L 强度: 3
源感官描述符 Li 强度: 3
源感官描述符 O 强度: 2
源感官描述符 Rb 强度: 4

详细信息

采摘方式: Spring (April–May) and autumn (September–October) harvests. Spring harvest provides more saturated aroma and increased amino acid content, autumn — more pronounced sweetness and...
生物碱: Caffeine (咖啡因, kāfēi yīn) — content is moderately high, approximately 2.5–3.5% of dry mass. Double roasting slightly reduces caffeine content compared to unroasted oolong. Theob...
Amino Acids: L-theanine (L-茶氨酸, L-chá ānjī suān) — content is reduced compared to green teas and light oolongs due to high degree of heat treatment, however residual amount ensures tast...
Essential Oils: During double roasting, primary floral and green notes (linalool, geraniol) transform into more complex pyrolysis compounds: furfural, maltol, pyrazines — these form the charact...
维生素: B-group vitamins (B₁, B₂, B₆) — partially destroyed during high-temperature roasting but preserved in residual amounts. Vitamin C is practically absent due to thermal destruction.
工夫泡水温: 92 °C

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覆盖区域: 安溪 — 约北纬25°03′，东经117°59′；漳平 — 约北纬25°17′，东经117°24′；武夷山 — 约北纬27°43′，东经117°41′

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