茶餅包裝
金佛玉翠
茶湯色澤
沖泡參數
產地資訊
茶葉產地
蓋碗泡
金佛玉翠金佛玉翠
jīnfúyùcuì
- 產地
- 南川區 — 約北緯28°46′–29°30′，東經106°54′–107°27′
- 茶類
- 綠茶
- 水溫
- 80 °C
- 工夫泡水溫
- 75 °C
SKU · JINFUYUCUI-CN
茶品檔案
來源與規格
- 產地
- 南川區 — 約北緯28°46′–29°30′，東經106°54′–107°27′
- 茶類
- 蓋碗泡
- SKU
- JINFUYUCUI-CN
沖泡建議
- 工夫泡： 75°C, 5 g / 100 ml, 10s, 3 次沖泡
- 西式泡法： 70°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 g / 150 ml (1:50 比例) for glass method; 5–6 g / 120 ml for gongfu method in gaiwan.
- 水溫
- 80 °C
- 工夫泡水溫
- 75 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
- 茶水比例
- 10 秒
產地
- 茶類
- Green
- Soil
- Weakly acidic yellow soils and purple soils (紫色土, zǐsè tǔ) with pH 4.5–6.5, rich in organic matter. The core production territory belongs to a water conservation zone where...
風味
- Dry Leaf Appearance
- Tea particles are straight, tightly rolled, weighty (紧直重实, jǐnzhí zhòngshí), color — deep green with pronounced oily luster (绿润, lǜrùn) and noticeable silver...
- Dry Leaf Aroma
- Pronounced chestnut aroma (栗香, lìxiāng) with clean notes of fresh greenery; high-altitude batches have a characteristic "cold aroma" (冷香, lěngxiāng) that reveals ...
- Liquor Color
- Tender green, bright and clear (嫩绿明亮, nèn lǜ míngliàng), with repeated infusions transitions to yellow-green.
- Spent Leaves
- Yellow-green, bright (黄绿明亮), buds and leaves whole, even, elastic, with good size uniformity.
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 2
詳細資訊
- Pluck Standard
- Special grade (特级) — one bud with one just-beginning-to-unfold leaf (一芽一叶初展, yī yá yī yè chūzhǎn); first grade (一级) — one bud with two leaves; second grade (二级) — one ...
- Raw Material
- Fresh, uniform, without mechanical damage, without coarse and overripe leaves. Tea polyphenol content in fresh leaf — not less than 25%, water extract — not less than 47.4%.
- 生物鹼
- Caffeine (咖啡碱, kāfēi jiǎn), theobromine, theophylline. Caffeine content in high-altitude tea is generally somewhat higher than in lowland analogues, due to a longer vegetation p...
- Essential Oils
- Responsible for chestnut aroma formation; among key volatile compounds — linalool, geraniol, phenylacetaldehyde and pyrazines formed during pan-firing.
- 礦物質
- Potassium, manganese, zinc, fluorine, phosphorus. The presence of purple soils of volcanic origin enriches the tea leaf with microelements.
- 維生素
- Vitamin C (ascorbic acid) — content in fresh green tea leaf is one of the highest among food products, but is partially destroyed during pan-firing. Also present are B-group vit...
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