茶餅包裝
安順瀑布紅茶
茶湯色澤
沖泡參數
產地資訊
茶葉產地
蓋碗泡
安順瀑布紅茶安顺瀑布红茶
Ānshùn pù bù hóngchá
- 產地
- ≈ 26
- 茶類
- 蓋碗泡
- 水溫
- 90 °C
- 工夫泡水溫
- 100 °C
SKU · ANSHUN-PU-BU-HONGCHA-CN
茶品檔案
來源與規格
- 產地
- ≈ 26
- 茶類
- 蓋碗泡
- SKU
- ANSHUN-PU-BU-HONGCHA-CN
沖泡建議
- 工夫泡： 100°C, 7 g / 100 ml, 10s, 12 次沖泡
- 西式泡法： 100°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
- 投茶量
- 4–6 g / 100–120 ml (gongfu cha method); 3–4 g / 200–250 ml (European style).
- 水溫
- 90 °C
- 工夫泡水溫
- 100 °C
- 投茶量
- 7 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- Red
風味
- Dry Leaf Aroma
- Sweet, with tones of dark honey, roasted chestnut, and dried fruits (dried apricot, raisins). In highest grades, light floral notes (magnolia, osmanthus) are traceable.
- Liquor Aroma
- Warm and enveloping. In first infusions, honey and fruity tones dominate (ripe peach, dried plum); as brewing develops, bread-biscuit and caramel shades appear. In cooled liquor...
- Liquor Color
- Red-amber (红琥珀色), bright, transparent, with golden rim on cup walls — a sign of high theaflavin content.
- Spent Leaves
- Leaves unfold elastically and fully. Shades from copper-brown to reddish-chestnut. Whole, tender buds and leaves without coarse veins testify to quality raw material and correct...
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 3
詳細資訊
- Pluck Standard
- Bud and one-two leaves (一芽一叶, yī yá yī yè; 一芽二叶, yī yá èr yè). Premium batches — pure bud harvest (单芽, dān yá) with increased proportion of golden ...
- 生物鹼
- Caffeine — about 2.5–3.5% (typical for red teas from medium-leaf varieties). Theobromine and theophylline — in trace amounts, contributing to mild stimulating effect.
- 礦物質
- Potassium (main cation), manganese, zinc, magnesium, iron, fluorine. Anshun's karst soils, enriched with silicon and in some zones — selenium (up to 0.24 mg/kg in soil), con...
- 維生素
- B-group vitamins (B₁, B₂, B₆), vitamin C (content reduced in red teas compared to green due to oxidation), vitamin K, vitamin P (rutin).
- 早期採摘月份
- 3, 4
- 晚期採摘月份
- 5, 6
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覆蓋區域: ≈ 26
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