Zum Inhalt springen
Sichuan Bian Cha
Sichuan Bian Cha
Sichuan Bian Cha
Sichuan Bian Cha
Produktbilder
100%

Zum Schließen drücken Sie Escape oder klicken Sie außerhalb des Bildes.
Pu-Erh-Shop

Sichuan Bian Cha

四川边茶Sìchuān biān chá

Noch keine Bewertungen · Bewertung schreiben

Tea passport

Herkunft
China, Sìchuān Province, main production areas: Ya'an Prefecture, Gānzī Prefecture, Ābā Prefecture, as well as some other areas bordering the Tibet Autonomous Region
Erntesaison
März, April — April, Mai, Juni, Juli, August, September, Oktober · Haupternte: März, April, Mai
Teeart
Dark Tea

SKU · SICHUAN-BIAN-CHA-CN

SKU · SICHUAN-BIAN-CHA-CN
Tees vergleichen
Zubereitung

01 / Sensations

Geschmacksprofil

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.

Intensität

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
Entdecken Sie die Geschmacksnoten. Wo eine Filterung verfügbar ist, wählen Sie eine Note, um passende Tees zu sehen.Dossier
02 / Practice

Brewing

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

Zubereitung

Gongfu-Zubereitung

Wassertemperatur
95 °C
Teemenge
7 g
Wassermenge
100 ml
Erster Aufguss
10 Sek.
Zeitzugabe pro Aufguss
5 Sek.
Anzahl der Aufgüsse
9
Spülen
Ja

Zubereitung

Westliche Zubereitung

Wassertemperatur
93 °C
Teemenge
3 g
Wassermenge
200 ml
Erster Aufguss
3 Min.
Anzahl der Aufgüsse
2
Spülen
Nein

Geschmack

Geschmacksprofil

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

Teeart
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

Eigenschaften des Tees

Eigenschaften des Tees

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

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

Details

Details

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.
Alkaloide
Caffeine, theobromine, theophylline.
Amino Acids
Including L-theanine.
Essential Oils
Determine the rich aroma of tea.
Mineralstoffe
Potassium, fluorine, magnesium, manganese, iron, selenium.
Polyphenole
Tannins that give tea astringency and have antioxidant properties.
Vitamine
C, B group, E, K.

Bewertungen

Noch keine Bewertungen. Sagen Sie uns, wie Ihnen dieser Tee schmeckt.

Bewertung schreiben

Bewerten Sie diesen Tee und teilen Sie Ihre Eindrücke. Wir prüfen jede Einreichung vor der Veröffentlichung.