茶餅包裝
紫鵑紅茶
茶湯色澤
沖泡參數
產地資訊
茶葉產地
蓋碗泡
紫鵑紅茶紫鹃红茶
Zǐjuān Hóngchá
- 產地
- ~21°55′ 北緯，100°26′ 東經（勐海）
- 茶類
- 蓋碗泡
- 水溫
- 85 °C
- 工夫泡水溫
- 93 °C
SKU · ZIJUAN-HONGCHA-CN
茶品檔案
來源與規格
- 產地
- ~21°55′ 北緯，100°26′ 東經（勐海）
- 茶類
- 蓋碗泡
- SKU
- ZIJUAN-HONGCHA-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
- 4–5 g / 100–120 ml (gongfu); 2–3 g / 200–250 ml (steeping).
- Teaware
- Porcelain gaiwan (white porcelain reveals color nuances of liquor). Glass teaware — for visual enjoyment of the hue.
- 水溫
- 85 °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
- Alt Names
- Zǐjuān hóngchá (紫鵑紅茶); Ziyun hóng (紫雲紅, "Purple Cloud Red" — commercial name of some producers); Zǐjuān diānhóng (紫鵑滇紅).
風味
- Dry Leaf Appearance
- Relatively large, tightly twisted tea particles, dark chestnut to almost black, with characteristic purple sheen. Light down. Overall appearance darker than standard dianhong.
- Dry Leaf Aroma
- Medium intensity, with notes of honey, forest berries (blueberry, blackberry), light "medicinal" note (中藥香) characteristic of Zijuan.
- Liquor Aroma
- Honey-like, with pronounced floral component and subtle "berry" nuancing. Less "loud" than classic dianhong — more introverted and deep.
- Spent Leaves
- Dark red leaves with characteristic purple undertone, soft, slightly tough (typical Zijuan feature noted in professional tastings).
- Sensory Source Descriptor Be Intensity
- 3
- Sensory Source Descriptor Ch Intensity
- 1
詳細資訊
- Cultivar
- Zǐjuān (紫鵑, Zǐjuān) — *Camellia sinensis* var. *assamica*, mutant line developed through vegetative cloning from a spontaneous mutant of Yunnan large-leaf variety.
- Picking
- Spring (March–April) — most valuable harvest: maximum anthocyanin concentration, tenderness. Summer and autumn — standard batches.
- Pluck Standard
- One bud with one-two leaves for premium batches; one bud with two-three leaves — for standard ones.
- Raw Material
- Whole purple shoots without damage. Intensity of purple coloration — direct indicator of anthocyanin content.
- Amino Acids
- 2–3%. L-theanine provides softness and sweetness.
- 茶多酚
- 20–30% of dry weight. Catechins partially transformed into theaflavins and thearubigins. Catechin content decreases with increasing oxidation degree (in red tea — minimum compar...
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覆蓋區域: ~21°55′ 北緯，100°26′ 東經（勐海）
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