茶餅包裝
白牡丹
茶湯色澤
沖泡參數
產地資訊
茶葉產地
茶品檔案
來源與規格
- 產地
- 福建西北部的山區，歷史上主要生產白牡丹
- 茶類
- 蓋碗泡
- SKU
- BAI-MUDAN-CN
沖泡建議
- 工夫泡： 80°C, 5 g / 100 ml, 10s, 4 次沖泡
- 西式泡法： 72°C, 2 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
- 5–7 g / 150–200 ml for gongfu method; 2–3 g / 500 ml for boiling aged tea.
- 水溫
- 80 °C
- 工夫泡水溫
- 80 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- White
風味
- Dry Leaf Aroma
- Honey, dried fruits (apricot, date, raisin), warm herbs (thyme, sage), light spice. In old batches (7+ years) — sandalwood, dry bark overtones. Aroma deep, warm, "voluminou...
- Liquor Aroma
- Pronounced honey-dried fruit bouquet with grassy-spicy background. In boiling — "compote-like," enveloping character.
- Liquor Color
- Golden-amber (琥珀色, hǔpò sè — "amber color"), in aged batches (7+ years) — dark amber to copper. Transparent and clean — turbidity indicates storage defects.
- Spent Leaves
- Leaves open more slowly, especially in pressed cakes. Color — olive-brown to dark chestnut.
- Sensory Source Descriptor Cz Intensity
- 1
- Sensory Source Descriptor H Intensity
- 3
詳細資訊
- Cultivar
- Three main groups of tea cultivars are used for Bai Mu Dan production:
- Raw Material
- Exceptionally high. Buds and leaves must be whole, juicy, undamaged, without signs of disease and pests. Harvest conducted only in dry weather.
- Name Breakdown
- — «ነጭ»፦ የነጭ ሻዮች ምድብ አባል መሆኑን እንዲሁም ቡቃያዎቹንና ወጣት ቅጠሎቹን የሚሸፍነውን የብር-ነጭ ሱፍ ያመለክታል።
- 礦物質
- Potassium, magnesium, zinc, fluorine, manganese, selenium.
- 維生素
- C, B group (B1, B2), E, P (rutin). Due to absence of high-temperature processing, vitamin C is preserved better than in green teas.
- 早期採摘月份
- 3, 9
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覆蓋區域: 福建西北部的山區，歷史上主要生產白牡丹
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