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Yǎ'ān Hēichá
Yǎ'ān Hēichá
Yǎ'ān Hēichá
Yǎ'ān Hēichá
Yǎ'ān Hēichá
Yǎ'ān Hēichá
Yǎ'ān Hēichá
Yǎ'ān Hēichá
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Pu-erh-butik

Yǎ'ān Hēichá

雅安黑茶Yǎ'ān hēichá

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Tea passport

Oprindelse
China, Sìchuān Province, Ya'an Prefecture-level City
Høstsæson
marts, april — april, maj, juni, juli, august, september, oktober · hovedhøst: marts, april, maj
Tetype
Dark Tea

SKU · YA-AN-HEICHA-CN

SKU · YA-AN-HEICHA-CN
Sammenlign teer
Sådan brygger du

01 / Sensations

Smagsprofil

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.

Intensitet

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

6
  • Woody
  • Earthy
  • Dried fruit
  • Herbal
  • Mineral
  • Creamy
Udforsk smagsnoterne. Hvor filtrering er tilgængelig, kan du vælge en note for at se matchende teer.Dossier
02 / Practice

Brewing

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

Brygning

Gongfu-brygning

Vandtemperatur
100 °C
Temængde
6 g
Vandmængde
100 ml
Første trækning
10 s
Tilføjet tid pr. trækning
5 s
Infusioner
10
Skylning
Ja

Brygning

Vestlig brygning

Vandtemperatur
100 °C
Temængde
3 g
Vandmængde
200 ml
Første trækning
3 min
Infusioner
2
Skylning
Nej

Smag

Smagsprofil

Dry Leaf Aroma
Clean, without foreign odors, with a warm base of aged tea. Fresh production — light grassy notes; aged batches — dried fruit sweetness and woody depth.
Liquor Color
From amber-red to deep red-brown (褐红明亮, hèhóng míngliàng), clear and dense, in the best samples — with characteristic ruby shine, resembling amber color.
Spent Leaves
Brown to dark brown, leaf dense, often with petiole inclusions. Texture soft but resilient — sign of complete fermentation.

03 / Origin passport

Origin and production

Tetype
Dark
Alt Names
Ya'an Zàng Chá (雅安藏茶, Yǎ'ān Zàngchá — "Ya'an Tibetan Tea"), Nán Lù Biān Chá (南路边茶, Nánlù Biānchá — "Southern Border Tea"), as well as historical variants: hei cha (黑茶), wu cha (乌茶, "black tea"), da cha (大茶, "big tea"), ya cha (雅茶, "Ya'an tea").
Регион
China, Sìchuān Province (四川省, Sìchuān Shěng), Ya'an Prefecture-level City (雅安市, Yǎ'ān Shì)

04 / Tea care

Keep it fresh

Beholder
Paper or cardboard packaging providing minimal air exchange — optimal. Airtight packaging is suitable only for short-term storage of already stabilized batches. Pressed forms can be stored on wooden shelves.
Humidity
Moderate — about 50–70%. At too low humidity (<40%) tea "freezes" and maturation process slows; at excessive (>75%) — mold risk increases.
Vandtemperatur
15–25 °C, without overheating and direct sunlight. Sharp temperature fluctuations are undesirable.

Detaljer

Detaljer

Alkaloider
Caffeine (咖啡碱, kāfēijiǎn) — content moderate, lower than in green teas, thanks to partial degradation during prolonged fermentation. Theobromine and theophylline are also present.
Amino Acids
Including L-theanine (L-茶氨酸) — an amino acid characteristic of tea leaf, providing mild relaxing effect. Total free amino acid content is moderate, since part of them is consumed in Maillard reactions during fermentation.
Vitaminer
B-group vitamins (B₁, B₂, B₆), vitamin C (in small amounts, partially destroyed during fermentation), vitamin PP (nicotinic acid).

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