التغليف شاي مُحضَّر المنشأ

تغليف المنتج وانتشو يينتشين

لون الشاي المُحضَّر دليل التحضير

ملاحظات عن المنشأ منشأ الشاي

موسوعة الشاي

وانتشو يينتشين

Name: وانتشو يينتشين
SKU: WANZHOU-YINZHEN-CN

万州银针

لا توجد تقييمات بعد

لا توجد تقييمات بعد · اكتب تقييمًا

Tea passport

نوع الشاي: شاي أخضر

SKU · WANZHOU-YINZHEN-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 Aroma: The standard does not describe it separately: aroma is assessed from the infusion.
Liquor Aroma: Top grade — high and long-lasting chestnut (栗香高长); first — chestnut (栗香); second — clean (清香).
Liquor Color: Top grade — tender green, bright (嫩绿明亮); first — green, bright (绿明亮); second — yellowish green, bright (黄绿明亮).
Spent Leaves: Top grade — soft, tender, green and bright (柔嫩、绿明亮); first — tender green, bright; second — green, bright.
Taste: Top and first grades — fresh and brisk, with a sweet aftertaste (鲜爽回甘); second — fresh and brisk (鲜爽).

03 / Origin passport

Origin and production

نوع الشاي: Green
Geographical Indication Standard: CNIPA 地理标志证明商标 №12268124
Soil: Mainly purple soils (紫色土) and yellow soils (黄壤). Organic matter not less than 1.5%, acidic reaction, pH 4.5–6.0, soil layer thickness not less than 0.8 m, groundwater deeper than 1 m.

خصائص الشاي

Cultivar: According to the standard — improved varieties grown in the district, above all medium- and small-leaf ones: Sichuan medium-small-leaf (四川中小叶种), Fuding Dabaicha (福鼎大白茶) and Bayu Tezao (巴渝特早).
Picking: The standard does not specify harvest dates.
Pluck Standard: Fresh leaf is divided into three grades, and each is processed separately:
Raw Material: Buds and leaves whole, fresh and clean, without scales, “fish leaves” (鱼叶, the first underdeveloped leaf of a shoot) or diseased leaves, without damage or spoilage, without foreign matter.

04 / Tea care

Keep it fresh

Условия хранения: Не указаны для этой партии.

التفاصيل

Cultural Significance: No data found in the sources consulted.
Name Breakdown: 万州 (*Wànzhōu*) is the name of the district; 银针 (*yínzhēn*) means “silver needle”. The standard describes the leaf as “resembling a pine needle” (形似松针) with white down, and in the English translation of the term calls the tea a needle-shaped green tea.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.