茶餅包裝
浦江春毫
茶湯色澤
沖泡參數
產地資訊
茶葉產地
浙江
浦江春毫浦江春毫
Pǔjiāng chūn háo
- 產地
- 東經119°33′–120°14′，北緯29°21′–29°41′（浦江縣境內）
- 茶類
- 綠茶
- 水溫
- 80 °C
- 工夫泡水溫
- 75 °C
SKU · PUJIANG-CHUN-HAO-CN
茶品檔案
來源與規格
- 產地
- 東經119°33′–120°14′，北緯29°21′–29°41′（浦江縣境內）
- 茶類
- 浙江
- SKU
- PUJIANG-CHUN-HAO-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
- Process
- ཤེལ་ཕོར་ནང་ཇ་བཞུས་སྐབས་སྐར་མ་ཁ་ཤས་ཀྱི་རིང་ལ་མཛེས་རྣམ་གྱི་ཉམས་འཕྲོད་དམིགས་བསལ་ལྡན་ཡོད་དེ། མྱུ་གུ་རྣམས་རིམ་པ་གཉིས་སུ་གྲུབ་ནས་འགྲེང་པོར་འགྲེང་ཡོད་ལ། རིམ་གྱིས་མར་འཐུར་ཏེ་ཡང་དྲང་པོའི...
- 投茶量
- 3 g / 150 ml (1:50 比例).
- Teaware
- Glass tumbler (玻璃杯)—ideal choice for observing "two-tier standing" of buds; white porcelain gaiwan (白瓷盖碗)—for concentrating orchid aroma.
- 水溫
- 80 °C
- 工夫泡水溫
- 75 °C
- 投茶量
- 5 g
產地
- 茶類
- Green
風味
- Dry Leaf Aroma
- Clean green freshness (清香, qīng xiāng) as base, enriched with delicate chestnut tones (嫩栗香, nèn lì xiāng) and delicate orchid notes (兰花香, lánhuā xiāng)—the latter...
- Liquor Aroma
- High and lasting. Orchid note intensifies as it cools, chestnut dominates in hot liquor. Aroma is "clean and elevated" (清高, qīng gāo).
- Liquor Color
- Emerald green, clear and bright (碧绿清澈透亮, bìlǜ qīngchè tòuliàng).
- Sensory Source Descriptor Cz Intensity
- 4
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 4
詳細資訊
- Picking
- Spring—from March to early April. The main mass of high-quality tea falls in the spring season (about 43% of total volume, but 71% of value).
- Pluck Standard
- For premium grade—single buds (单芽); for first grade—bud with one half-opened leaflet (一芽一叶初展); for second grade—bud with two leaflets (一芽二叶).
- Raw Material
- Young shoots without mechanical damage, without traces of insects and diseases. Raw material must be processed on the day of harvest.
- 生物鹼
- Caffeine combined with L-theanine provides gentle, prolonged alertness. According to sources, the tonic effect is ~20% higher than standard green teas.
- Amino Acids
- ≥4.2% (first grade)—significantly higher than average for green teas (2–3%). L-theanine is the dominant component, responsible for characteristic freshness and "velvety&quo...
- 礦物質
- Zinc—76.2 mg/kg (soil marker), selenium—0.82 mg/kg (selenium-containing tea). Also potassium, manganese, magnesium.
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