التغليف شاي مُحضَّر المنشأ

تغليف المنتج تشابينغ يينشان تشا

لون الشاي المُحضَّر دليل التحضير

ملاحظات عن المنشأ منشأ الشاي

موسوعة الشاي

تشابينغ يينشان تشا

Name: تشابينغ يينشان تشا
SKU: ZHAOPING-YINSHAN-CHA-CN

昭平银杉茶

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Tea passport

نوع الشاي: شاي أخضر

SKU · ZHAOPING-YINSHAN-CHA-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 — the straight downy leaves can be seen in it — or a white gaiwan.

النكهة

ملف النكهة

Dry Leaf Appearance: Slightly flat, covered with down through which the green shows (微扁、披毫隐绿). According to the evaluation — large and firm, straight, slightly flat, with hidden green and luster (肥壮，条直微扁，隐绿润泽).
Dry Leaf Aroma: No descriptions in the sources consulted.
Liquor Aroma: Clean and rich (清香浓郁); according to the evaluation — clean and high (清高). The highest grade has a fresh, tender aroma (鲜嫩香).
Liquor Color: Tender green and bright (嫩绿明亮).
Spent Leaves: Green and bright, with plump buds (绿亮、肥嫩露芽); according to the evaluation — plump and tender, with visible buds, green, bright and even (肥嫩显芽，绿亮匀整). The highest grade — single plump whole buds.
Taste: Mellow and clean (纯爽); according to the evaluation — fresh and mellow (鲜醇). The highest grade has a sweet aftertaste (回味甘甜).

03 / Origin passport

Origin and production

نوع الشاي: Green
Geographical Indication Standard: CNIPA 地理标志产品认定 №640
Soil: Mountain red-yellow and yellow soils, on sandstone and shale rocks and on river and slope deposits; well drained, pH 5.0–6.5, organic matter 2.5–3.4%.

خصائص الشاي

Picking: Spring — in February–April, autumn — in October–November. Leaf picked from May to September goes to maojian and other teas.
Raw Material: Young shoots of clonal varieties grown in the county, without spoilage, foreign odors or impurities.

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

Health: Health PropertiesThere are no verified data on the effects of this particular tea.