Conditionnement Infusion Origine

Emballage du produit Yīshān Shímò Chá

Couleur de l’infusion Guide d’infusion

Notes sur l’origine Origine du thé

Encyclopédie du thé

Yīshān Shímò Chá

Name: Yīshān Shímò Chá
SKU: YISHAN-SHIMO-CHA-CN

黟山石墨茶

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Tea passport

Type de thé: Thé vert

SKU · YISHAN-SHIMO-CHA-CN

Comparer les thés

Comment infuser

01 / Sensations

Profil gustatif

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.

02 / Practice

Brewing

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

Infusion

Infusion occidentale

Brewing: BrewingClass practice for green tea: 80–85 °C, 3 g pour 150 ml, a white gaiwan or a glass tumbler. Warm the teaware, first infusion — about a minute, then two or three infusions with increasing steeping time.

Saveur

Profil gustatif

Dry Leaf Appearance: Granules round, tight and heavy, even, ink-green with down; the registration — “ink-green with an emerald glint” (墨绿透翠).
Dry Leaf Aroma: Not described separately from the liquor in the documents.
Liquor Aroma: Rich chestnut (栗香馥郁); the registration — tender chestnut with a floral note.
Liquor Color: Yellow-green, bright (黄绿明亮) — in both documents.
Spent Leaves: Tender, yellow-green, even and glossy; the registration — soft, green, glossy.
Taste: Mellow and brisk, with a sweet aftertaste; the registration — full and mellow.

03 / Origin passport

Origin and production

Type de thé: Green
Geographical Indication Status: Oui
Geographical Indication Standard: CNIPA 地理标志产品认定 №588; 黄山市政府受保护地理标志产品名录
Climate: The northern edge of the central subtropical zone, humid monsoon; mean annual temperature 15.8 °C, 1686 mm of precipitation, humidity about 80%, frost-free period about 220 days. Forest cover is 84.7%.
Soil: According to the protection requirements — mountain yellow and yellow-red soils, a layer of more than 60 cm, organic matter no less than 4.0%, pH 4.0–6.5. The registration, with the same layer and organic matter, gives pH 5.0–6.5.

Caractéristiques du thé

Cultivar: According to the protection requirements — the local population of the county and varieties suited to local conditions; the registration specifies: the Huangshan population (黄山群体种) or clones selected from it. The names of the clones are not given in the sources.

04 / Tea care

Keep it fresh

Storage: StorageClass practice. In airtight packaging, in a refrigerator at 0–5 °C, away from light, moisture and odors; best drunk within a year. According to the protection requirements, the tea is packed immediately after it cools.

Détails

Health: Health PropertiesThere are no verified data on the effects of this particular tea.