茶饼包装
紫阳毛尖
茶汤色泽
冲泡参数
产地信息
茶叶产地
盖碗泡
紫阳毛尖紫阳毛尖
Zǐyáng máo jiān
- 产地
- 约北纬32°32′，东经108°32′（紫阳县中心）
- 茶类
- 绿茶
- 工夫泡水温
- 75 °C
- 西式泡法水温
- 70 °C
SKU · ZIYANG-MAO-JIAN-CN
茶品档案
来源与规格
- 产地
- 约北纬32°32′，东经108°32′（紫阳县中心）
- 茶类
- 盖碗泡
- SKU
- ZIYANG-MAO-JIAN-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 water (1:50 比例).
- 茶具
- Clear glass cup — main option, allowing observation of downy bud unfolding. Porcelain gaiwan — universal alternative.
- 水温
- 80 °C
- 水温
- 0 °C
产地
- 茶类
- 绿茶
风味
- 干茶外形
- Two main styles: "Silver needles" (银针) — straight needle-like tea leaves from pure buds, abundantly covered with white down; "Cuifeng" (翠峰) — twisted, slight...
- 干茶香气
- Bright, persistent chestnut aroma (栗香, lìxiāng) — main note; delicate "bud" sweetness (嫩香, nènxiāng), characteristic of highest grades.
- 茶汤香气
- Rich chestnut aroma, high and lasting (栗香高长); in best samples — with floral note undertones.
- 茶汤颜色
- Tender green (嫩绿), clear, transparent, with pronounced brightness (清澈明亮).
- 叶底
- Tender, plump, whole leaves — green, bright, uniform, gathered in "bouquets" (嫩绿明亮, 匀整成朵).
- 源感官描述符 Cz 强度
- 4
详细信息
- 采摘方式
- Spring picking — highest quality. Best raw material — "before Qingming" (明前茶, míngqián chá), when buds are most tender and amino acid content is maximum.
- 采摘标准
- For highest grades (银针, yínzhēn — "silver needles") — pure single bud. For "Cuifeng" grade (翠峰, Cuìfēng) — bud with one beginning-to-unfurl leaf (一...
- 原料
- To produce one jin (500 g) of tea requires 18,000–24,000 buds of medium-leaf variety. Raw material must be fresh, uniform, without damaged and coarse leaves.
- 生物碱
- Caffeine — about 3%, theobromine, theophylline. Relatively high caffeine content provides pronounced tonic effect.
- Amino Acids
- Free amino acid content — 3.08%. L-theanine forms characteristic sweetness and "body" of taste, and also has mild relaxing and concentrating effects.
- Essential Oils
- Form chestnut aroma; their profile is determined by northern location of tea region and slow accumulation of aromatic substances.
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