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Anji Huang Jin Ya
Anji Huang Jin Ya
Anji Huang Jin Ya
Anji Huang Jin Ya
Anji Huang Jin Ya
Anji Huang Jin Ya
Anji Huang Jin Ya
Anji Huang Jin Ya
Imatges del producte
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Botiga de pu-erh

Anji Huang Jin Ya

安吉黄金芽Ānjí huángjīn yá

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Tea passport

Origen
The Huángjīn Yá cultivar was discovered in the late 1990s at the "Deshi Jia" tea farm in Sānqīshì township, Yúyáo city, Zhèjiāng Province
Temporada de collita
març, abril — abril, maig · collita principal: abril
Tipus de te
Zhejiang Green Teas

SKU · ANJI-HUANGJIN-YA-CN

SKU · ANJI-HUANGJIN-YA-CN
Compara tes
Com preparar

01 / Sensations

Perfil de tast

From the first impression to the smallest tasting note.

Intensity, balance and flavor notes

Example profile Tea data

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

Intensitat

0 — 5
—

Numeric scores have not been added yet

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

Taste balance

5 axes
—

Numeric scores have not been added yet

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

Note wheel

7
  • Floral
  • Honey
  • Umami
  • Dried fruit
  • Creamy
  • Chestnut
  • Vegetal
Explora les notes de sabor. Quan el filtre estigui disponible, selecciona una nota per veure els tes que hi coincideixen.Dossier
02 / Practice

Brewing

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

Preparació

Preparació gongfu

Temperatura de l'aigua
75 °C
Quantitat de te
5 g
Volum d'aigua
100 ml
Primera infusió
10 s
Temps afegit per infusió
5 s
Infusions
3
Esbandida
No

Preparació

Preparació occidental

Temperatura de l'aigua
70 °C
Quantitat de te
3 g
Volum d'aigua
200 ml
Primera infusió
3 min
Infusions
2
Esbandida
No

Sabor

Perfil de tast

Dry Leaf Aroma
Delicate, sweetish, with notes of ripe persimmon, roasted chestnuts, pumpkin seeds, light oiliness (clarified butter) and fresh asparagus. In highest grades a delicate floral note is present.
Liquor Aroma
Fresh, mild, floral-herbaceous, with tones of meadow grasses, violet powder, light citrus acidity and barely perceptible creamy tone. As it cools, nutty and honey notes unfold.
Liquor Color
Transparent, bright, clear golden-yellow, sometimes described as "chrysanthemum color" or "Japanese persimmon color." When cooling, the color becomes even more saturated and deep.

03 / Origin passport

Origin and production

Tipus de te
Green
Soil
Acidic or slightly acidic (pH 4.5–6.0), loose, well-drained, with deep soil profile (over 80 cm), high humus and organic matter content, rich in potassium, manganese and iron. Water stagnation is not permitted.
Регион
The Huángjīn Yá cultivar (黄金芽, Huángjīn Yá) was discovered in the late 1990s at the "Deshi Jia" tea farm (德氏家茶场) in Sānqīshì township (三七市镇, Sānqīshì zhèn), Yúyáo city (余姚市, Yúyáo shì), Zhèjiāng Province (浙江, Zhèjiāng)

Característiques del te

Característiques del te

Pluck Standard
For highest grades — one bud (一芽, yī yá) or one bud + one young leaf (一芽一叶, yī yá yī yè). For standard grades — one bud + two leaves (一芽二叶, yī yá èr yè). Only undamaged shoots of uniform golden color are harvested.
Raw Material
Shoots must be fresh, tender, without mechanical damage and signs of disease. Shoots with pronounced golden-yellow coloration are preferred — a sign of high amino acid and carotenoid content.

04 / Tea care

Keep it fresh

Условия хранения
Не указаны для этой партии.

Detalls

Detalls

Essential Oils
Present in small amounts; responsible for floral-herbaceous aroma of the liquor.
Minerals
Potassium, fluorine, manganese, zinc, selenium and other trace elements.
Vitamines
Vitamin C, B-group vitamins (B₁, B₂), PP (niacin). Vitamin C concentration may be higher than in Anji Bai Cha.

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