Conditionnement Infusion Origine

Emballage du produit Zhaoping Yinshan Cha

Couleur de l’infusion Guide d’infusion

Notes sur l’origine Origine du thé

Encyclopédie du thé

Zhaoping Yinshan Cha

Name: Zhaoping Yinshan Cha
SKU: ZHAOPING-YINSHAN-CHA-CN

昭平银杉茶

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Tea passport

Type de thé: Thé vert

SKU · ZHAOPING-YINSHAN-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

Température de l’eau: 80 - 85 °C
Quantité de thé: 3 g pour 150 ml.
Teaware: A glass tumbler — the straight downy leaves can be seen in it — or a white gaiwan.

Saveur

Profil gustatif

Dry Leaf Appearance: Slightly flat, covered with down through which the green shows (微扁、披毫隐绿). According to the evaluation — large and firm, straight, slightly flat, with hidden green and luster (肥壮，条直微扁，隐绿润泽).
Dry Leaf Aroma: No descriptions in the sources consulted.
Liquor Aroma: Clean and rich (清香浓郁); according to the evaluation — clean and high (清高). The highest grade has a fresh, tender aroma (鲜嫩香).
Liquor Color: Tender green and bright (嫩绿明亮).
Spent Leaves: Green and bright, with plump buds (绿亮、肥嫩露芽); according to the evaluation — plump and tender, with visible buds, green, bright and even (肥嫩显芽，绿亮匀整). The highest grade — single plump whole buds.
Taste: Mellow and clean (纯爽); according to the evaluation — fresh and mellow (鲜醇). The highest grade has a sweet aftertaste (回味甘甜).

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 №640
Soil: Mountain red-yellow and yellow soils, on sandstone and shale rocks and on river and slope deposits; well drained, pH 5.0–6.5, organic matter 2.5–3.4%.

Caractéristiques du thé

Picking: Spring — in February–April, autumn — in October–November. Leaf picked from May to September goes to maojian and other teas.
Raw Material: Young shoots of clonal varieties grown in the county, without spoilage, foreign odors or impurities.

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.

Détails

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