Упакоўка Настой Паходжанне

Упакоўка прадукту Ганькэн Сяочжун Хунча

Колер настою Як заварваць

Нататкі пра паходжанне Паходжанне чаю

Энцыклапедыя чаю

Ганькэн Сяочжун Хунча

Name: Ганькэн Сяочжун Хунча
SKU: GANKENG-XIAOZHONG-HONGCHA-CN

干坑小种红茶

Адзнак пакуль няма

Пакуль няма водгукаў · Напісаць водгук

Tea passport

Від чаю: Red Tea

SKU · GANKENG-XIAOZHONG-HONGCHA-CN

Параўнаць чаі

Як заварваць

01 / Sensations

Смакавы профіль

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

Апісанне смаку гэтага чаю пакуль не дададзена.

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.

Заварванне

Заварванне настойваннем

Тэмпература вады: 90 - 95 °C
Process: Warm the teaware; first infusion — 10–20 seconds, each following one slightly longer; five or six infusions.
Колькасць чаю: 3–5 g на 150 ml.
Teaware: A white porcelain gaiwan or a small teapot.

Смак

Смакавы профіль

Dry Leaf Appearance: Black (茶叶呈黑色).
Dry Leaf Aroma: No descriptions in the sources consulted.
Liquor Aroma: Pine smoke — according to a summary of the standard, in the top grade it must be clearly perceptible; journalists add floral notes, resin, dried fruit and longan (松香、干果香、桂圆香) and “the rich breath of the mountain forest”.
Liquor Color: Orange-red (橙红).
Spent Leaves: No descriptions in the sources consulted.
Taste: Fresh, mellow and full (鲜醇饱满), sweet, with a taste of dried longan; a coolness remains in the mouth at the end.

03 / Origin passport

Origin and production

Від чаю: Red
Geographical Indication Status: Так
Geographical Indication Standard: CNIPA 地理标志证明商标 №19240580
Soil: Well-aerated soils on weathered rock; according to the newspaper — loose, moist, rich in organic matter.

Характарыстыкі чаю

Cultivar: Seed-grown population bushes (群体种), propagated from seed and therefore very diverse. According to the Tongmu master, the varietal makeup in Gankeng and Tongmu is almost the same.
Picking: Once a year, in spring: the highlands are cold, and no second harvest is made. A photo caption in the feature article links the harvest to the Guyu season (谷雨, *gǔyǔ*), around April 20.

04 / Tea care

Keep it fresh

Условия хранения: Не указаны для этой партии.

Падрабязнасці

Chemistry: Chemical CompositionPhysicochemical data are not found in the sources consulted.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.