茶饼包装
云南无量红茶
茶汤色泽
冲泡参数
产地信息
茶叶产地
盖碗泡
云南无量红茶云南无量红茶
Yúnnán wúliàng hóngchá
- 产地
- ≈ 24
- 茶类
- 盖碗泡
- 工夫泡水温
- 93 °C
- 西式泡法水温
- 88 °C
SKU · YUNNAN-WULIANG-HONGCHA-CN
茶品档案
来源与规格
- 产地
- ≈ 24
- 茶类
- 盖碗泡
- SKU
- YUNNAN-WULIANG-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
- 投茶量
- 5–7 g / 100–150 ml (gongfu cha method); 3–4 g / 200–300 ml (European style).
- 茶具
- Gàiwǎn (盖碗, gàiwǎn) — for maximum revelation of aroma nuances. Porcelain teapot — for soft, "rounded" profile. Yíxīng teapot (宜兴紫砂壶) — for enhancing &qu...
- 水温
- 90 °C
产地
- 茶类
- Red
风味
- 干茶外形
- Large, dense, tightly twisted strips of dark brown color with abundant golden tips (金毫, jīn háo). Leaf noticeably larger than eastern Chinese red teas — heritage of the Ass...
- 干茶香气
- Rich and multi-layered. Dominated by notes of magnolia (玉兰花, yùlánhuā), roasted chestnut, and dark honey. In the background — light woody and nutty tones.
- 叶底
- Large, elastic leaves of copper-red color. Whole buds unfold completely, demonstrating softness and tenderness of raw material.
- 源感官描述符 Be 强度
- 1
- 源感官描述符 Ch 强度
- 1
- 源感官描述符 Dt 强度
- 3
详细信息
- 采摘方式
- Most valuable — spring picking (March — early April); summer and autumn tea are also picked. In high-altitude zones of Wuliang Mountains (above 1,800 m), the picking season begi...
- 采摘标准
- Bud and two upper leaves (一芽二叶, yī yá èr yè) — standard for main batches. Premium lines — bud and one leaf (一芽一叶, yī yá yī yè) or pure bud picking (单芽, ...
- 生物碱
- Caffeine — about 3.0–3.5% (elevated compared to small-leaf red teas). Theobromine and theophylline — in trace amounts.
- Amino Acids
- L-theanine — about 1.2–2.0 mg/g. Amino acid content lower than small-leaf "green" cultivars, but sufficient for forming sweet aftertaste and synergy with caffeine.
- 矿物质
- Potassium, manganese, zinc, magnesium, iron, fluoride. Selenium-containing soils of Wuliang Mountains may determine presence of trace amounts of selenium in finished tea.
- 维生素
- B-group vitamins (B₁, B₂), vitamin K, vitamin P (rutin). Vitamin C content in red tea reduced due to oxidation.
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