茶餅包裝
重慶沱茶
茶湯色澤
沖泡參數
產地資訊
茶葉產地
蓋碗泡
重慶沱茶重庆沱茶
Zhòngqìng tuóchá
- 產地
- 中國重慶直轄市 (重庆, Chóngqìng)
- 茶類
- 黑茶
- 水溫
- 95 °C
- 工夫泡水溫
- 100 °C
SKU · ZHONGQING-TUOCHA-CN
茶品檔案
來源與規格
- 產地
- 中國重慶直轄市 (重庆, Chóngqìng)
- 茶類
- 蓋碗泡
- SKU
- ZHONGQING-TUOCHA-CN
沖泡建議
- 工夫泡： 100°C, 6 g / 100 ml, 10s, 10 次沖泡
- 西式泡法： 100°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/flash steeps); 2–3 g / 250 ml (steeping); 5–7 g / 600 ml (boiling).
- Teaware
- Yíxīng clay teapot (宜兴紫砂壶) — optimal for revealing the depth of compressed tea; gaiwan (盖碗); for boiling — glass or ceramic teapot.
- 水溫
- 95 °C
- 工夫泡水溫
- 100 °C
- 投茶量
- 6 g
- 工夫泡水量
- 100 ml
產地
- 茶類
- Dark
- Alt Names
- Shānchéng Tuó Chá (山城沱茶, Shānchéng Tuóchá — "Mountain City Tuo Cha," after Chongqing's nickname); Éméi Brand Tuó Ch...
- Soil
- Red-yellow acidic soils (红黄壤, hónghuáng rǎng), pH 4.5–6.0. Typical for the subtropical southwest, well-suited for tea bushes.
風味
- Dry Leaf Aroma
- Clean, with notes of dry wood, nuts and light spiciness. In aged — pronounced "chenxiang" (陈香).
- Liquor Aroma
- Rich, "fuyu" (馥郁, fùyù — "luxuriantly aromatic"), with dominance of aged aroma. Notes of chestnut, dried fruits, tree bark. In young tea — more &qu...
- Liquor Color
- Clear, amber-yellow (澄黄明亮, chénghuáng míngliàng). With aging — deepens to amber-red.
- Spent Leaves
- Relatively tender and uniform (较嫩匀, jiào nèn yún), dark olive, unfolds well with successive infusions.
- Taste
- 醇厚 (chunhou, 醇厚 — "mellow and rich"), harmoniously sweet (甘和, gānhé). Moderate astringency, quickly transitioning to returning sweetness. Medium-full body. Excell...
- Sensory Source Descriptor Dt Intensity
- 4
詳細資訊
- Picking
- Predominantly spring and early summer. For tuo cha, both tender and more mature raw material is acceptable — depending on the line (Special — 特级, Standard — 重庆沱茶, Mass — 山城沱茶).
- Pluck Standard
- Medium-upper level: from 1 bud + 2 leaves to 1 bud + 3–4 leaves. Raw material undergoes triple classification by drying type: shaiqing (晒青, sun-dried), hongqing (烘青, oven-dried)...
- Raw Material
- Medium and high-quality tea raw material is selected. Cleanliness is important — without foreign odors, without coarse stems.
- 生物鹼
- Caffeine (咖啡碱) — moderate level; theobromine (可可碱) — in trace amounts.
- Amino Acids
- L-theanine and complex of free amino acids — standard level for blended compressed tea. Contribute to softness and "sweetness" of taste.
- 礦物質
- Potassium, magnesium, fluorine, zinc, manganese — determined by soil composition of raw material zones.
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