茶餅包裝
臺茶23號祁韻
茶湯色澤
沖泡參數
產地資訊
茶葉產地
蓋碗泡
臺茶23號祁韻台茶23号祁韵
Táichá 23 hào qíyùn
- 產地
- 約北緯23°50'，東經120°41'（名間地區）
- 茶類
- 蓋碗泡
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
SKU · TAICHA-23-HAO-QIYUN-CN
茶品檔案
來源與規格
- 產地
- 約北緯23°50'，東經120°41'（名間地區）
- 茶類
- 蓋碗泡
- SKU
- TAICHA-23-HAO-QIYUN-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
- Teaware
- Porcelain or glass gàiwǎn (蓋碗, gàiwǎn) is ideal for revealing citrus-floral aroma and evaluating bright liquor color. Clay teapot is also acceptable but may somewhat m...
- 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
- Climate
- Subtropical monsoon, with sufficient precipitation (about 1800–2000 mm annually) and warmth. Average annual temperature around +20–22°C. Moderate altitude ensures a long gr...
- Soil
- Red-brown lateritic soils (紅壤, hóng rǎng) with good natural drainage. Slightly acidic reaction (pH 4.5–5.5) is favorable for tea plants.
風味
- Dry Leaf Appearance
- Small, tightly rolled leaflets of dark brown, almost black color, in the form of compact hemispheres or curved strips. Notable presence of silvery-golden buds (tips) gives the l...
- Dry Leaf Aroma
- Intense, complex, multi-layered. Dominant notes of caramelized orange and dark chocolate interweave with malty background and light woody shades. When heated, pronounced citrus ...
- Liquor Color
- Bright, clear, saturated amber-orange or copper-red color with pronounced brilliance. Official TRES description characterizes the liquor as "orange-red, magnificent and bri...
- Spent Leaves
- Small, elastic leaves of dark brown color, uniform in size, maintaining integrity after multiple brewings.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
詳細資訊
- Raw Material
- Hand-picking is preferred to preserve flush integrity. Only healthy, undamaged shoots are used, harvested in the optimal vegetation phase when the balance of aromatic substances...
- 生物鹼
- Caffeine (theine), content typical for small-leaf red teas—around 25–40 mg/g dry matter. Theobromine and theophylline in trace amounts.
- Amino Acids
- L-theanine—key tea amino acid, providing mild relaxing effect and "sweet" taste component. The balance of L-theanine and caffeine forms the characteristic "alert ...
- 礦物質
- Potassium, magnesium, manganese, zinc, fluorine.
- 茶多酚
- Catechins during complete oxidation transform into theaflavins (0.3–1.5%) and thearubigins (5–11%), determining liquor brightness, its taste structure and antioxidant potential.
- 維生素
- B-group vitamins (B₁, B₂), vitamin C (partially preserved), vitamin E.
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