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中國茶目錄 · 價格與庫存依詢問確認
蓋碗泡

臺茶18號紅玉台茶18号红玉

Táichá 18 hào hóngyù

產地
約北緯23°51′,東經120°54′(日月潭)
茶類
蓋碗泡
水溫
90 °C
工夫泡水溫
93 °C
SKU · TAICHA-18-HAO-HONGYU-CN
比較茶品
茶品檔案

來源與規格

產地
約北緯23°51′,東經120°54′(日月潭)
茶類
蓋碗泡
SKU
TAICHA-18-HAO-HONGYU-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
በጣም ተስማሚ። 5 ግራም በ500 ሚሊ ሊትር ውሃ፣ በማቀዝቀዣ 6–8 ሰዓታት። የማንታ ክፍሉ በቀዝቃዛ ማፍላት ይጠናከራል፣ የሚያድስ የበጋ መጠጥ ይፈጥራል።
投茶量
5 g / 150 ml water (gongfu method); 3–4 g / 200–250 ml (European method).
Teaware
Porcelain gàiwǎn (蓋碗) — optimal choice for full revelation of cinnamon-mint aroma. Porcelain teapot — good alternative. Yixing teapot suitable, but neutral clay preferable ...
水溫
90 °C
工夫泡水溫
93 °C
投茶量
5 g
產地
茶類
Red
Soil
Red soils (紅壤), well-drained, rich in organic matter and minerals. Volcanic origin of soils provides unique mineral profile.
風味
Liquor Color
Golden-red, bright and clear (金紅鮮明, jīn hóng xiānmíng). Transparent, with pronounced luster.
Spent Leaves
Large, whole leaves of reddish-brown color with purple tinge. Elastic, resilient, evenly fermented. Leaves significantly larger than small-leaf red teas.
Sensory Source Descriptor Be Intensity
1
Sensory Source Descriptor Ch Intensity
3
Sensory Source Descriptor H Intensity
3
Sensory Source Descriptor L Intensity
3
詳細資訊
Cultivar
Tai Cha No. 18 (台茶18號) — hybrid of Burmese large-leaf tea (B-729, *Camellia sinensis* var. *assamica*) and Taiwanese wild mountain tea (B-607, *Camellia formosensis*). Botanical...
Pluck Standard
One bud and two-three top leaves (一芽二、三葉). Hand-picking for premium categories.
Cultural Significance
(Formosa Assam) — “ውቧ ደሴት” (ፎርሞዛ — ፖርቱጋላውያን የታይዋንን ይጠሩበት የነበረ ስም) እና የጥሬ ዕቃውን የአሣም ምንጭነት የሚያመለክት ታሪካዊ የኤክስፖርት ስም ነው። ሆንግ ዩ ንጹሕ የአሣም ዝርያ ሳይሆን ድቅል ስለሆነ ይህ ስም እየቀነሰ ጥቅም ላይ እየዋለ ነው።
History
(紅玉) — “ቀይ ነፍሪት”። ስሙ ሁለት ባሕርያትን ያመለክታል፦ “ቀይ” (紅) — የማፍላቱ ቀለም፣ “ነፍሪት” (玉) — ውድነትና ንጽሕና።
Name Breakdown
(台茶18號) — በታይዋን የሻይ ማሻሻያ ተቋም የተሰጠ ኦፊሴላዊ የምርጫ ቁጥር። ቁጥሩ ይህ ተቋሙ በይፋ የመዘገበው 18ኛው ኩልቲቫር መሆኑን ያሳያል።
生物鹼
Caffeine content — moderately high (characteristic of large-leaf varieties). Theobromine and theophylline — in standard amounts for red tea.
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