茶餅包裝
坦洋工夫
茶湯色澤
沖泡參數
產地資訊
茶葉產地
蓋碗泡
坦洋工夫坦洋工夫
Tǎnyáng Gōngfū
- 產地
- 約北緯27°05′，東經119°39′（福安市社口鎮坦洋村）
- 茶類
- 蓋碗泡
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
SKU · TANYANG-GONG-FU-CN
茶品檔案
來源與規格
- 產地
- 約北緯27°05′，東經119°39′（福安市社口鎮坦洋村）
- 茶類
- 蓋碗泡
- SKU
- TANYANG-GONG-FU-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
- 投茶量
- 4–6 g / 100–120 ml (gongfu method, 功夫泡法); 2–3 g / 200–250 ml (steeping in large teapot or mug).
- 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
- Soil
- Acidic red soils (红壤, hóng rǎng) and yellow-red soils predominate, pH 4.5–6.5, with high organic content and good drainage. Soil mineral composition imparts characteristic ...
風味
- Dry Leaf Aroma
- Clean, warm, sweetish — dominated by dried longan notes (桂圆香, guìyuán xiāng), dried fruits and light caramel. In finest batches, a delicate floral note reminiscent of ...
- Liquor Color
- From bright red-amber to ruby with characteristic golden rim around cup edge (金圈, jīnquān); liquor transparent, clean, with lively luster.
- Spent Leaves
- Leaves unfold evenly, acquiring red-copper and copper-brown tint; texture elastic, soft; in highest grades — whole tender shoots with clear vein structure.
- Sensory Source Descriptor Be Intensity
- 2
- Sensory Source Descriptor Ch Intensity
- 2
- Sensory Source Descriptor H Intensity
- 1
詳細資訊
- Picking
- Main season — spring (March–April), best batches are collected before and immediately after the Qīngmíng festival (清明). Summer harvest (May–June) yields denser but less aro...
- Pluck Standard
- For highest grades — single bud (单芽, dānyá) or one bud and one leaf (一芽一叶, yī yá yī yè). For standard batches — one bud and two to three leaves (一芽二三叶, yī yá...
- Raw Material
- Fresh, whole leaf without coarse stems and veins; minimal delay between picking and start of withering; batch uniformity by shoot maturity degree.
- 生物鹼
- Caffeine — 2–4% dry mass (approximately 40–60 mg / 200 ml cup); theobromine and theophylline — in trace amounts.
- Amino Acids
- Total content 2–4%, including L-theanine — main component responsible for softness, sweet aftertaste and synergistic "calm-energizing" effect in combination with caffe...
- 礦物質
- Potassium, magnesium, manganese, zinc, fluorine, phosphorus; selenium — in microdoses characteristic of Fujian red teas.
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