التغليف شاي مُحضَّر المنشأ

تغليف المنتج شيتشيان تايتشا

لون الشاي المُحضَّر دليل التحضير

ملاحظات عن المنشأ منشأ الشاي

موسوعة الشاي

شيتشيان تايتشا

Name: شيتشيان تايتشا
SKU: SHIQIAN-TAICHA-CN

石阡苔茶

لا توجد تقييمات بعد

لا توجد تقييمات بعد · اكتب تقييمًا

Tea passport

نوع الشاي: شاي أخضر

SKU · SHIQIAN-TAICHA-CN

مقارنة أنواع الشاي

كيفية التحضير

01 / Sensations

ملف النكهة

From the first impression to the smallest tasting note.

Intensity, balance and flavor notes

TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.

Flavor descriptors

Tasting notes

لا تتوفر ملاحظات تذوق لهذا الشاي بعد.

Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

02 / Practice

Brewing

Choose a method and start with the parameters published for this tea.

التحضير

التحضير الغربي

درجة حرارة الماء: 80 - 85 °C
Teaware: A glass tumbler or a white gaiwan.

النكهة

ملف النكهة

Dry Leaf Appearance: Bud-like, slightly flattened, downy (外形自然芽状、稍扁、有毫); green with an oily sheen, even.
Dry Leaf Aroma: No separate description found in the sources consulted.
Liquor Aroma: Clean (清香). *Renmin Ribao* describes a lasting chestnut aroma in green *táichá* (栗香持久) — a discrepancy with the requirements.
Liquor Color: Yellow-green, bright (黄绿、明亮).
Spent Leaves: Whole, tender and even (完整、嫩匀).
Taste: Fresh and brisk (鲜爽); in the *Renmin Ribao* description — full and mellow (醇厚).

03 / Origin passport

Origin and production

نوع الشاي: Green
Geographical Indication Standard: CNIPA 地理标志产品认定 №646
Soil: Yellow soils and mountain yellow-brown soils.

04 / Tea care

Keep it fresh

Storage: StorageClass practice. In airtight packaging, in a refrigerator at 0–5 °C, away from light, moisture and odors; best drunk within a year.

التفاصيل

Name Breakdown: 石阡 (*Shíqiān*) is the name of the county; 苔 (*tái*) is a thick shoot. The county website also gives another folk name — 苔紫茶 (*táizǐchá*), “purple *táichá*”.