油切黑烏龍油切黑乌龙

yóuqiè hēi wūlóng

產地: 安溪 — 約北緯25°03′，東經117°59′；漳平 — 約北緯25°17′，東經117°24′；武夷山 — 約北緯27°43′，東經1...
茶類: 烏龍茶
水溫: 90 °C
工夫泡水溫: 92 °C

SKU · YOUQIE-HEI-WULONG-CN

來源與規格

產地: 安溪 — 約北緯25°03′，東經117°59′；漳平 — 約北緯25°17′，東經117°24′；武夷山 — 約北緯27°43′，東經117°41′
茶類: 蓋碗泡
SKU: YOUQIE-HEI-WULONG-CN

茶品檔案

沖泡

產地

風味

Liquor Color: Thick amber-chestnut, transitioning to deep reddish-brown (乌褐, wūhè). Clarity is high, liquor is clean. Color intensity significantly exceeds standard oolongs and approache...
Sensory Source Descriptor H Intensity: 1
Sensory Source Descriptor L Intensity: 3
Sensory Source Descriptor Li Intensity: 3
Sensory Source Descriptor O Intensity: 2
Sensory Source Descriptor Rb Intensity: 4

詳細資訊

Picking: Spring (April–May) and autumn (September–October) harvests. Spring harvest provides more saturated aroma and increased amino acid content, autumn — more pronounced sweetness and...
生物鹼: Caffeine (咖啡因, kāfēi yīn) — content is moderately high, approximately 2.5–3.5% of dry mass. Double roasting slightly reduces caffeine content compared to unroasted oolong. Theob...
Amino Acids: L-theanine (L-茶氨酸, L-chá ānjī suān) — content is reduced compared to green teas and light oolongs due to high degree of heat treatment, however residual amount ensures tast...
Essential Oils: During double roasting, primary floral and green notes (linalool, geraniol) transform into more complex pyrolysis compounds: furfural, maltol, pyrazines — these form the charact...
維生素: B-group vitamins (B₁, B₂, B₆) — partially destroyed during high-temperature roasting but preserved in residual amounts. Vitamin C is practically absent due to thermal destruction.
早期採摘月份: 4, 9

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覆蓋區域: 安溪 — 約北緯25°03′，東經117°59′；漳平 — 約北緯25°17′，東經117°24′；武夷山 — 約北緯27°43′，東經117°41′

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