茶餅包裝
三峽碧螺春
茶湯色澤
沖泡參數
產地資訊
茶葉產地
蓋碗泡
三峽碧螺春三峡碧螺春
Sānxiá bìluóchūn
- 產地
- 臺灣，新北市（新北市, Xīnběi Shì），三峽區（三峽區, Sānxiá Qū）
- 茶類
- 綠茶
- 水溫
- 85 °C
- 工夫泡水溫
- 75 °C
SKU · SANXIA-BILUOCHUN-CN
茶品檔案
來源與規格
- 產地
- 臺灣，新北市（新北市, Xīnběi Shì），三峽區（三峽區, Sānxiá Qū）
- 茶類
- 蓋碗泡
- SKU
- SANXIA-BILUOCHUN-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
- 5 g / 200 ml water for flash steeping method (功夫泡法); 1 g / 100 ml for cup steeping; 1 g / 130 ml for cold brewing.
- Teaware
- Porcelain gàiwǎn (蓋碗)—best choice; porcelain teapot and glass vessel also suitable. Order of preference: porcelain > ceramics > glass.
- 水溫
- 85 °C
- 工夫泡水溫
- 75 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
產地
- 茶類
- Green
- Soil
- Predominantly acidic red soils (pH 4.5–5.5) formed by weathering of sandstones, with elevated iron content and mineral inclusions. Good drainage is provided by the river system.
風味
- Dry Leaf Appearance
- Small, tightly twisted spirals of emerald-green color (碧綠, bìlǜ), covered with noticeable white down (白毫). Leaves are visually slightly larger and denser than Chinese Dongt...
- Liquor Aroma
- Retains the "green-bean" profile, complemented by light floral and sweet notes. The aroma is high, clean, persistent.
- Liquor Color
- Clear, light green or greenish-yellow (淡綠, dànlǜ), clean, bright. Maintains clarity throughout several infusions.
- Spent Leaves
- Tender, whole young leaves and buds of green color, fully opening after several steeps. Uniformity of spent leaves is an indicator of raw material quality.
- Sensory Source Descriptor Cz Intensity
- 2
- Sensory Source Descriptor H Intensity
- 1
詳細資訊
- Pluck Standard
- For highest grades—one bud and one-two young leaves (一心一葉, yī xīn yī yè; 一心二葉, yī xīn èr yè). Buds must be covered with abundant white down.
- Raw Material
- Exclusively tender, undamaged young shoots. For elite batches, the "one-day standard" applies: the entire cycle from picking to final drying is completed within 24 hours.
- 生物鹼
- Moderate content of caffeine, theobromine, theophylline.
- Amino Acids
- Elevated L-theanine content due to spring picking and foggy microclimate. L-theanine is responsible for taste sweetness (umami) and relaxing effect.
- 礦物質
- Iron, potassium, manganese, fluorine—conditioned by acidic red soils of the region.
- 茶多酚
- High content, including EGCG—the main antioxidant of green tea.
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覆蓋區域: 臺灣，新北市（新北市, Xīnběi Shì），三峽區（三峽區, Sānxiá Qū）
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