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碧螺紅茶
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碧螺紅茶
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碧螺紅茶
圖片預覽
碧螺紅茶
圖片預覽
碧螺紅茶
圖片預覽
碧螺紅茶
圖片預覽
碧螺紅茶
圖片預覽
碧螺紅茶
茶品檔案
來源與規格
- 產地
- ≈ 31
- 茶類
- 蓋碗泡
- SKU
- BILUO-HONGCHA-CN
沖泡建議
- 工夫泡： 93°C, 5 g / 100 ml, 10s, 4 次沖泡
- 西式泡法： 88°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
- 4–5 g / 100–120 ml (gongfu method); 3–4 g / 200 ml (brewing in cup/bowl).
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn) — universal choice; porcelain teapot; Yíxīng teapot (宜兴紫砂壶) — if you prefer a rounder, more "velvety" profile.
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
產地
- 茶類
- Red
- Soil
- Yellow-brown forest soils and red-yellow lateritic soils (红黄壤, hónghuáng rǎng), acidity pH 4.5–6.0; rich in organic matter and phosphorus due to centuries of fruit lea...
風味
- Dry Leaf Appearance
- Thin, tightly twisted "spirals" 1–2 cm long; color from dark chestnut to black with a scattering of golden tips (金毫, jīnháo). Highest grades show abundant down an...
- Dry Leaf Aroma
- Bright, sweet, with distinct notes of honey, dried apricot, and warm caramel; in the background — light floral trail inherited from proximity to fruit trees.
- Liquor Aroma
- Multi-layered: in first steeps — honey, lychee, ripe apricot; as it develops, notes of roasted chestnut, bread crust, and light cocoa appear. Characteristic "fruity florali...
- Liquor Color
- Red-amber, clear and bright, with pronounced "golden ring" (金圈, jīnquān) around the cup edge — a sign of high theaflavin content.
- Spent Leaves
- Leaves unfold elastically and evenly; shades from copper-red to chestnut; in good batches the leaf is whole, with visible veins, without signs of burning.
- Sensory Source Descriptor Be Intensity
- 3
詳細資訊
- 生物鹼
- Caffeine (~2.5–4.0% dry weight), theobromine, theophylline. The synergy of caffeine and L-theanine provides gentle, focused alertness without "spikes" and subsequent c...
- Amino Acids
- L-theanine is the key amino acid providing softness, sweetness, and relaxing effect. Thanks to the small-leaf variety and foggy microclimate of Taihu, amino acid content in Dong...
- 礦物質
- Potassium, magnesium, manganese, zinc, fluorine, phosphorus — due to the richness of Dongting soils.
- 維生素
- Trace amounts of B vitamins (B₁, B₂, B₆), vitamin E; vitamin C is partially destroyed during oxidation (unlike green tea, where its preservation is maximal).
- 早期採摘月份
- 3, 4
- 晚期採摘月份
- 5, 6
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覆蓋區域: ≈ 31
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