茶餅包裝
黃玫瑰
茶湯色澤
沖泡參數
產地資訊
茶葉產地
蓋碗泡
黃玫瑰黄玫瑰
huáng méiguī
- 產地
- 雜交品種，由福建省農業科學院茶葉研究所（與武夷山茶文化研究所合作）於2002年培育
- 茶類
- 烏龍茶
- 水溫
- 90 °C
- 工夫泡水溫
- 92 °C
SKU · HUANG-MEIGUI-CN
茶品檔案
來源與規格
- 產地
- 雜交品種，由福建省農業科學院茶葉研究所（與武夷山茶文化研究所合作）於2002年培育
- 茶類
- 蓋碗泡
- SKU
- HUANG-MEIGUI-CN
沖泡建議
- 工夫泡： 92°C, 6 g / 100 ml, 10s, 8 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
- Process
- ག་རམ་ ༣–༤ ལ་ ཙི་ཟུམ་ ༢༠༠–༢༥༠ དྲོད་ཚད་ ༩༠–༩༥°C སྐར་མ་ ༢–༣ ཆུ་ཡོམ་ ༢–༣
- 投茶量
- 5–7 g.
- Teaware
- Porcelain gaiwan (preferable for aroma purity) or Yixing clay teapot, 100–150 ml.
- 水溫
- 90 °C
- 工夫泡水溫
- 92 °C
- 投茶量
- 6 g
產地
- 茶類
- Oolong
風味
- Dry Leaf Appearance
- Large longitudinally twisted strands of dark brown or almost charcoal color with golden and reddish streaks. Leaf is dense, heavy.
- Dry Leaf Aroma
- Bright, complex — rose, orchid, hyacinth; complemented by notes of caramel, honey, cedar resin and light nutty nuances.
- Liquor Aroma
- Intense, with dominance of rose and orchid (Dendrobium), shades of vanilla caramel and tropical fruits. Persistent throughout many infusions.
- Liquor Color
- Clear, sparkling, from golden-amber to amber-topaz with pearlescent sheen.
- Spent Leaves
- Large whole leaves of dark green color with reddish-brown edges, soft and elastic.
- Taste
- Soft, voluminous, enveloping. Honey and fruit (peach) tones, floral sweetness, pronounced minerality (yán yùn), light astringency. Long refreshing aftertaste with citr...
詳細資訊
- Cultivar
- *Camellia sinensis* var. *sinensis*, hybrid Huang Guan Yin × Huang Dan. Medium-height bushes (1–1.8 m) with vertical shoot growth.
- Picking
- Hand-picked, in April–May. Standard — bud and two upper leaves (一芽二叶). Spring first flush is especially valued. After picking, leaves undergo strict selection by size, color and...
- Raw Material
- Only high-quality raw material from certified Wuyi plantations. To strengthen the root system and depth of flavor, old tree-like bushes over 30 years old are sometimes used.
- 生物鹼
- Caffeine (~1.2–3%), theobromine, theophylline.
- Amino Acids
- L-theanine (~0.8%) — content above average for Wuyi oolongs. Responsible for umami and relaxing effect.
- Essential Oils
- Volatile aromatic compounds, including rosocyanin (C₁₅H₁₀O₆), affecting the characteristic aftertaste.
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認證供應資訊正在整理
覆蓋區域: 雜交品種，由福建省農業科學院茶葉研究所（與武夷山茶文化研究所合作）於2002年培育
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