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中國茶目錄 · 價格與庫存依詢問確認
蓋碗泡

祁門紅茶祁门红茶

Qímén Hóngchá

產地
約北緯29°51′,東經117°43′(祁門縣)
茶類
蓋碗泡
水溫
90 °C
工夫泡水溫
93 °C
SKU · QIMEN-HONGCHA-CN
比較茶品
茶品檔案

來源與規格

產地
約北緯29°51′,東經117°43′(祁門縣)
茶類
蓋碗泡
SKU
QIMEN-HONGCHA-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
Process
ጪሆንግ በ‘አውሮፓውያን’ ቅርጸትም ውብ ነው — 3–4 ግራም ለትልቅ ስኒ፣ 3–5 ደቂቃዎች መጠጠን። በእንግሊዝ ውስጥ እንደሚጠጡት — ከወተት ጋር ወይም ያለ ወተት። ለ‘የቂመን መዓዛ’ ንጹሕ ጣዕም ለመቅመስ የጎንግፉ ዘዴ ያለ ወተት ይመከራል።
投茶量
3–5 g / 100–120 ml (gongfu method); 3–4 g / 200–250 ml (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
產地
茶類
Red
Alt Names
Qíhóng (祁紅, Qíhóng) — commonly accepted abbreviation; Keemun (Keemun) — international trade name; "The Most Fragrant of All" (群芳最); "Prince of...
風味
Liquor Color
Bright, ruby-red with orange undertone, transparent, clear. At the cup's edge — characteristic "golden ring" (金圈, jīnquān) — sign of high theaflavin content and qu...
Spent Leaves
Whole, soft, elastic leaves of even red-brown color, glossy. Buds — golden. Uniformity of spent leaves — indicator of proper refining.
Sensory Source Descriptor Ch Intensity
4
Sensory Source Descriptor Dt Intensity
3
Sensory Source Descriptor L Intensity
3
Sensory Source Descriptor Mn Intensity
1
詳細資訊
Picking
Spring (March–April) — highest grade; summer (June–July) and autumn (September) — standard grades. Early spring harvest before Gǔyǔ (穀雨, ~April 20) is considered best.
Pluck Standard
One bud with two-three leaves (一芽二三葉). For premium varieties (Mao Feng, Xiang Luo) — one bud with one-two tender leaves.
Raw Material
Whole, undamaged shoots, without coarse petioles. Harvest in dry weather, rapid delivery to workshop. According to DB34/T 1086-2009: "fresh color, without degradation and f...
生物鹼
Caffeine — 3–4% of dry weight. Content is lower than Assam, providing gentler tonic effect.
Amino Acids
1.5–3.5%. L-theanine is responsible for sweetness and smoothness.
礦物質
Potassium, phosphorus, calcium, magnesium, iron, manganese, fluorine, zinc, selenium.
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