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Enciclopedia del té

Nanlu Shuixian

南路水仙

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Tea passport

Tipo de té
Té Oolong

SKU · NANLU-SHUIXIAN-CN

SKU · NANLU-SHUIXIAN-CN
Comparar tés
Cómo preparar

01 / Sensations

Perfil de sabor

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

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Numeric scores have not been added yet

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

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02 / Practice

Brewing

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

Preparación

Preparación occidental

Temperatura del agua
95 - 100 °C
Cantidad de té
7–8 g por 110 ml gaiwan.
Teaware
Gaiwan or clay teapot.

Sabor

Perfil de sabor

Dry Leaf Appearance
Large, tightly rolled (壮结), black and oily (乌油润).
Dry Leaf Aroma
No descriptions in the sources consulted.
Liquor Aroma
Rich, or clean and long (浓郁或清长); the newspaper writes of a pure orchid aroma (清雅的兰香).
Liquor Color
Orange-yellow, bright (橙黄明亮).
Spent Leaves
Thick, soft, glossy (肥厚软亮).
Taste
Fresh, full and brisk, or full and sweet (鲜醇浓爽或醇厚甘爽); according to the newspaper — full, soft and sweet (滋味醇厚，绵柔甜润).

03 / Origin passport

Origin and production

Tipo de té
Oolong
Geographical Indication Status
Sí
Geographical Indication Standard
CNIPA 地理标志证明商标 №20516889
Soil
“Sandy-stony yellow clay” (沙石黄泥地), fertile according to the description.

04 / Tea care

Keep it fresh

Storage
StorageClass practice. Airtight, in a dry cool place, away from light and foreign odors. The article by the local history commission mentions aged Nanlu Shuixian (陈年), but does not describe the aging conditions.

Detalles

Detalles

Cultural Significance
Nanlu Shuixian is the town's old trade name, which has become a legal one.
Chemistry
Chemical CompositionPhysicochemical data on the product under the mark are not found in the sources consulted.
Health
Health PropertiesThere are no verified data on the effects of this particular tea.

Nanlu Shuixian

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