茶餅包裝
安吉黃金芽
茶湯色澤
沖泡參數
產地資訊
茶葉產地
浙江
安吉黃金芽安吉黄金芽
Ānjí huángjīn yá
- 產地
- 安吉主要生產區：約北緯30°38′，東經119°41′
- 茶類
- 綠茶
- 水溫
- 75 °C
- 工夫泡水溫
- 75 °C
SKU · ANJI-HUANGJIN-YA-CN
茶品檔案
來源與規格
- 產地
- 安吉主要生產區：約北緯30°38′，東經119°41′
- 茶類
- 浙江
- SKU
- ANJI-HUANGJIN-YA-CN
沖泡建議
- 工夫泡： 75°C, 5 g / 100 ml, 10s, 3 次沖泡
- 西式泡法： 70°C, 3 g / 200 ml, 180s, 2 次沖泡
茶品檔案
沖泡、產地與風味記錄
沖泡
- Process
- 3 ግራም ሻይ ለ250–300 ሚሊሊትር በ80 °C ሙቀት ውሃ፣ ከ2–3 ደቂቃ ያቆዩ። እስከ 2–3 ጊዜ ድጋሜ ማፍላት ይቻላል።
- 投茶量
- 3–5 g / 150–200 ml of water.
- Teaware
- Transparent glass cup (玻璃杯, bōli bēi) — ideal option for contemplating golden shoots in water. Glass teapot, porcelain gaiwan (盖碗, gàiwǎn) or glass flask are also suitable.
- 水溫
- 75 °C
- 工夫泡水溫
- 75 °C
- 投茶量
- 5 g
產地
- 茶類
- Green
- Soil
- Acidic or slightly acidic (pH 4.5–6.0), loose, well-drained, with deep soil profile (over 80 cm), high humus and organic matter content, rich in potassium, manganese and iron. W...
風味
- Dry Leaf Aroma
- Delicate, sweetish, with notes of ripe persimmon, roasted chestnuts, pumpkin seeds, light oiliness (clarified butter) and fresh asparagus. In highest grades a delicate floral no...
- Liquor Aroma
- Fresh, mild, floral-herbaceous, with tones of meadow grasses, violet powder, light citrus acidity and barely perceptible creamy tone. As it cools, nutty and honey notes unfold.
- Liquor Color
- Transparent, bright, clear golden-yellow, sometimes described as "chrysanthemum color" or "Japanese persimmon color." When cooling, the color becomes even mo...
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 2
- Sensory Source Descriptor L Intensity
- 3
詳細資訊
- Pluck Standard
- For highest grades — one bud (一芽, yī yá) or one bud + one young leaf (一芽一叶, yī yá yī yè). For standard grades — one bud + two leaves (一芽二叶, yī yá èr y&#...
- Raw Material
- Shoots must be fresh, tender, without mechanical damage and signs of disease. Shoots with pronounced golden-yellow coloration are preferred — a sign of high amino acid and carot...
- Essential Oils
- Present in small amounts; responsible for floral-herbaceous aroma of the liquor.
- 礦物質
- Potassium, fluorine, manganese, zinc, selenium and other trace elements.
- 維生素
- Vitamin C, B-group vitamins (B₁, B₂), PP (niacin). Vitamin C concentration may be higher than in Anji Bai Cha.
- 早期採摘月份
- 3, 4
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