茶餅包裝
月光金枝
茶湯色澤
沖泡參數
產地資訊
茶葉產地
蓋碗泡
月光金枝月光金枝
yuèguāng jīn zhī
- 產地
- 中國雲南省 (云南省, Yúnnán Shěng)
- 茶類
- 蓋碗泡
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
SKU · YUEGUANG-JIN-ZHI-CN
茶品檔案
來源與規格
- 產地
- 中國雲南省 (云南省, Yúnnán Shěng)
- 茶類
- 蓋碗泡
- SKU
- YUEGUANG-JIN-ZHI-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
- ཏེན་ཧོང་ནི་འོ་མ་དང་སྦྲང་རྩི་སྣོན་པར་ཡང་ལེགས་པོ་ཡིན་ཏེ། ཇའི་སྟུག་པོའི་རོ་བསྲེས་ཀྱང་མི་ཡལ་ལ། ཀེ་རེ་མེལ་དང་སྦྲང་རྩིའི་རོ་མཐུན་སྦྱོར་གྱིས་མཛེས་སུ་རྒྱས།
- 投茶量
- 4–5 g / 100–120 ml (gongfu method); 3 g / 200–250 ml (European steeping, mug).
- 水溫
- 90 °C
- 工夫泡水溫
- 93 °C
- 投茶量
- 5 g
- 工夫泡水量
- 100 ml
產地
- 茶類
- Red
- Soil
- Red and yellow soils (红壤/黄壤), acidic, pH 4.5–6.0. Deep humus layer (up to 30 cm), formed by litter from tropical and subtropical vegetation. High content of organic matter and m...
風味
- Dry Leaf Aroma
- Sweet, honey-like, with distinct tones of caramel and dried fruits. Background floral note — light, unobtrusive.
- Liquor Color
- Bright red, clear, with pronounced luster. In highest grades — with golden ring (金圈) around cup edge, indicating high theaflavin content.
- Spent Leaves
- Red-copper with orange shade, elastic, uniform. In highest grades — leaves whole, buds well distinguishable, texture soft and lively.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 1
- Sensory Source Descriptor H Intensity
- 3
詳細資訊
- Picking
- Spring (March–April) — main season for premium batches; summer and autumn raw material is used for mass batches. Spring buds contain maximum amino acids and give the sweetest, m...
- Pluck Standard
- One bud with one leaf (一芽一叶, yī yá yī yè) — main standard for "Yueguang Jin Zhi." For more accessible batches, one bud with two leaves is acceptable.
- Raw Material
- Leaf must be whole, without mechanical damage, with preserved turgor. Tips — large, with dense silvery-white pubescence. Time between picking and start of withering — minimal.
- History
- Yueguang Jin Zhi is a product of the modern stage of Yunnan red tea development. To understand its context, it is necessary to turn to the history of Dianhong as a whole.
- 生物鹼
- Caffeine — content elevated compared to small-leaf cultivars (about 30–45 mg/g dry leaf). Theobromine and theophylline present in trace amounts.
- Amino Acids
- L-theanine and other free amino acids provide mildness and sweetness. Spring harvest contains higher amino acid concentration due to low growth temperatures and intensive root e...
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覆蓋區域: 中國雲南省 (云南省, Yúnnán Shěng)
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