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Sichuan Bian Cha
Sichuan Bian Cha
Sichuan Bian Cha
Sichuan Bian Cha
Imatges del producte
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Botiga de pu-erh

Sichuan Bian Cha

四川边茶Sìchuān biān chá

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Tea passport

Origen
China, Sìchuān Province, main production areas: Ya'an Prefecture, Gānzī Prefecture, Ābā Prefecture, as well as some other areas bordering the Tibet Autonomous Region
Temporada de collita
març, abril — abril, maig, juny, juliol, agost, setembre, octubre · collita principal: març, abril, maig
Tipus de te
Dark Tea

SKU · SICHUAN-BIAN-CHA-CN

SKU · SICHUAN-BIAN-CHA-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

4
  • Woody
  • Earthy
  • Dried fruit
  • Spicy
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
95 °C
Quantitat de te
7 g
Volum d'aigua
100 ml
Primera infusió
10 s
Temps afegit per infusió
5 s
Infusions
9
Esbandida
Sí

Preparació

Preparació occidental

Temperatura de l'aigua
93 °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
Rich, with notes of wood, earth, dried fruits, spices, sometimes with smoky or "cellar" nuances. With age, the aroma becomes more complex and deep.
Liquor Aroma
Bright, woody-spicy, with shades of dried fruits, nuts, sometimes with light smokiness.
Liquor Color
From dark amber to reddish-brown, clear, rich.
Spent Leaves
Large, whole or broken leaves, dark brown color.

03 / Origin passport

Origin and production

Tipus de te
Dark
Climate
Subtropical monsoon climate with distinct seasons. Characterized by high humidity, abundant precipitation, frequent fogs and moderate amounts of sunlight. Average annual temperature ranges from 14 to 19°C.
Soil
Diverse, but mainly fertile soils rich in organic matter and minerals.
Регион
China, Sìchuān Province (四川, Sìchuān), main production areas: Ya'an Prefecture (雅安, Yǎ'ān), Gānzī Prefecture (甘孜, Gānzī), Ābā Prefecture (阿坝, Ābā), as well as some other areas bordering the Tibet Autonomous Region

Característiques del te

Característiques del te

Picking
Picking occurs, as a rule, in summer and autumn, when the leaves reach maturity.
Pluck Standard
Varies depending on the tea variety. Both young leaves (bud and 2-3 leaves) and more mature leaves with petioles can be used.
Raw Material
Lower than for elite teas. The main thing is that the leaves are healthy and undamaged.

04 / Tea care

Keep it fresh

Envàs
It is best to store Sichuan Bian Cha in original packaging, if it provides sufficient tightness and ventilation. You can also use:

Detalls

Detalls

Cultural Significance
Sichuan Bian Cha has played an important role in the economy, politics and culture of both China and Tibet for centuries. It was not just a commodity, but also a means of strengthening ties between different peoples.
Alcaloides
Caffeine, theobromine, theophylline.
Amino Acids
Including L-theanine.
Essential Oils
Determine the rich aroma of tea.
Minerals
Potassium, fluorine, magnesium, manganese, iron, selenium.
Polifenols
Tannins that give tea astringency and have antioxidant properties.
Vitamines
C, B group, E, K.

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