茶餅包裝
九曲紅梅
茶湯色澤
沖泡參數
產地資訊
茶葉產地
浙江
九曲紅梅九曲红梅
jiǔqū hóng méi
- 產地
- 約北緯30°10′,東經120°05′(雙浦地區,杭州西南郊,錢塘江畔)
- 茶類
- 浙江
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
SKU · JIUQU-HONG-MEI-CN
茶品檔案
來源與規格
- 產地
- 約北緯30°10′,東經120°05′(雙浦地區,杭州西南郊,錢塘江畔)
- 茶類
- 浙江
- SKU
- JIUQU-HONG-MEI-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); 2–3 g / 200–250 ml (cup steeping or European method).
- 水溫
- 90 °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
- Sandy acidic soils (沙质土壤, pH 4.5–5.5), fertile, well-drained. The surrounding mountains are covered with dense forest, which protects the tea gardens from winds and provides dif...
風味
- Liquor Color
- Bright red, sparkling, transparent and clear, with a characteristic golden rim around the cup's edge (金圈, jīnquān) — a sign of high theaflavin content and quality indicator.
- Spent Leaves
- Red-bright, evenly colored, leaves tender, whole, opening in the form of small "flowers" (红艳成朵). In the finest grades — soft, elastic, with noticeable luster.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor H Intensity
- 2
- Sensory Source Descriptor L Intensity
- 3
詳細資訊
- Pluck Standard
- One bud and two leaves in the initial opening stage (一芽二叶初展, yī yá èr yè chū zhǎn). The leaf should be neither excessively tender nor coarse — precisely this degr...
- Raw Material
- Whole, clean leaf without damage and coarse stems. Minimal delay is permitted between harvest and the start of processing. For the finest batches, shoots from old tea trees over...
- 生物鹼
- Caffeine (咖啡碱) — 2–4% of dry mass, providing tonic effect. Theobromine and theophylline are present in smaller quantities, complementing the mild stimulating action.
- 礦物質
- Potassium, magnesium, calcium, manganese, zinc, fluorine, selenium.
- 維生素
- Vitamins C (partially destroyed during fermentation), B₁, B₂, P (rutin), PP (nicotinic acid).
- 早期採摘月份
- 3, 4
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