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Sichuan Bian Cha
Sichuan Bian Cha
Sichuan Bian Cha
Sichuan Bian Cha
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Tienda 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 cosecha
marzo, abril — abril, mayo, junio, julio, agosto, septiembre, octubre · cosecha principal: marzo, abril, mayo
Tipo de té
Té Oscuro

SKU · SICHUAN-BIAN-CHA-CN

SKU · SICHUAN-BIAN-CHA-CN
Comparar tés
Cómo preparar

01 / Sensations

Perfil de sabor

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.

Intensidad

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 las notas de sabor. Cuando el filtro esté disponible, selecciona una nota para ver los tés que coinciden.Dosier
02 / Practice

Brewing

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

Preparación

Preparación gongfu

Temperatura del agua
95 °C
Cantidad de té
7 g
Volumen de agua
100 ml
Primera infusión
10 s
Tiempo añadido por infusión
5 s
Infusiones
9
Lavado
Sí

Preparación

Preparación occidental

Temperatura del agua
93 °C
Cantidad de té
3 g
Volumen de agua
200 ml
Primera infusión
3 min
Infusiones
2
Lavado
No

Sabor

Perfil de sabor

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

Tipo de té
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

Características del té

Características del té

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

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

Detalles

Detalles

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.
Minerales
Potassium, fluorine, magnesium, manganese, iron, selenium.
Polifenoles
Tannins that give tea astringency and have antioxidant properties.
Vitaminas
C, B group, E, K.

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