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滇紅金芽
蓋碗泡
滇紅金芽滇红金芽
Diānhóng jīn yá
- 產地
- 鳳慶——約北緯24°35′，東經99°55′
- 茶類
- 蓋碗泡
- 水溫
- 85 °C
- 工夫泡水溫
- 93 °C
SKU · DIANHONG-JIN-YA-CN
茶品檔案
來源與規格
- 產地
- 鳳慶——約北緯24°35′，東經99°55′
- 茶類
- 蓋碗泡
- SKU
- DIANHONG-JIN-YA-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
- 3–5 g / 150–200 ml water. Due to bud compactness, you can start with 3 g and adjust to taste.
- 水溫
- 85 °C
- 工夫泡水溫
- 93 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- Red
- Soil
- Predominantly red and yellow lateritic soils (red earth and yellow earth), acidic (pH 4.5–5.5), rich in organic matter and minerals. Deep humus layer forms thanks to abundant fo...
風味
- Liquor Aroma
- Deep, multi-layered. Honey-fruity notes interweave with tones of malt, chocolate, caramel, flowers (orchid, rose). Upon cooling, nuances of peach and candied fruits may appear.
- Liquor Color
- Bright, clear, golden-amber with orange-red tint. Deep, clean, with characteristic luster and «golden ring» (金圈, jīnquān) around the cup edge — a sign of high theaflav...
- Spent Leaves
- Whole, elastic, unopened or slightly opened buds that retained their shape and are covered with golden down. Color — even, reddish-brown with copper tint. Uniformity of spent le...
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 3
- Sensory Source Descriptor H Intensity
- 3
詳細資訊
- Cultivar
- For production, the large-leaf variety Yúnnán Dǎ Yè Zhǒng (云南大叶种, Yúnnán Dàyèzhǒng) — *Camellia sinensis* var. *assamica* is used. This is a g...
- Pluck Standard
- Exclusively unopened, tightly closed buds (tips) covered with abundant golden down are collected. This is the strictest standard among all Dian Hongs.
- Name Breakdown
- — ቀይ፤ በቻይናውያን ባለ ስድስት ቀለም ምደባ መሠረት የቀይ ሻዮች ክፍል አባል መሆኑን ያመለክታል።
- 生物鹼
- Caffeine (咖啡碱, kāfēijiǎn) — about 2–4% (approximately 14–15 mg/g in finished tea), theobromine and theophylline in trace amounts. Synergy of caffeine and L-theanine provides mil...
- Essential Oils
- High content of aromatic compounds. Key components: linalool, geraniol, phenylethanol, β-ionone, methyl salicylate — form the characteristic honey-floral-fruity bouquet.
- 礦物質
- Potassium (K), magnesium (Mg), manganese (Mn), fluorine (F), iron (Fe), zinc (Zn), selenium (Se). Water extract of Yunnan large-leaf teas reaches 41–48% — one of the highest ind...
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