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Gu Yi Hei Cha
Gu Yi Hei Cha
Gu Yi Hei Cha
Gu Yi Hei Cha
Gu Yi Hei Cha
Gu Yi Hei Cha
Gu Yi Hei Cha
Gu Yi Hei Cha
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Boutique de pu-erh

Gu Yi Hei Cha

古黟黑茶Gǔ yī hēi chá

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Tea passport

Origine
China, Ānhuī Province, Huángshān City, Yī County
Saison de récolte
mars, avril — avril, mai, juin, juillet, août, septembre, octobre · récolte principale: mars, avril, mai
Type de thé
Thé sombre

SKU · GU-YI-HEI-CHA-CN

SKU · GU-YI-HEI-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

Example profile Tea data

TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.

Intensité

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
  • Earthy
  • Dried fruit
  • Herbal
  • Spicy
Explorez les notes de saveur. Lorsque le filtre est disponible, sélectionnez une note pour afficher les thés correspondants.Dossier
02 / Practice

Brewing

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

Infusion

Infusion gong fu

Température de l’eau
100 °C
Quantité de thé
6 g
Volume d’eau
100 ml
Première infusion
10 s
Temps ajouté par infusion
5 s
Infusions
10
Rinçage
Oui

Infusion

Infusion occidentale

Température de l’eau
100 °C
Quantité de thé
3 g
Volume d’eau
200 ml
Première infusion
3 min
Infusions
2
Rinçage
Non

Saveur

Profil gustatif

Liquor Color
Orange-yellow (橙黄, chéng huáng), bright, clear. With increased aging time, color deepens to orange-red and reddish-brown. Young tea liquor may be lighter, with greenish tint.
Spent Leaves
Leaves unfold, revealing dark brown color with reddish cast. Stems and whole leaves are noticeable. Leaf is elastic, not loose — a sign of proper fermentation.

03 / Origin passport

Origin and production

Type de thé
Dark
Alt Names
Ān Chá (安茶, Ān Chá) — historical trade name, literally "tea from An[hui]"; Ruǎn Zhī Chá (软枝茶, ruǎn zhī chá) — folk name, "tea with soft branches"; Yùn Hé Chá (运合茶, yùn hé chá) — ancient name, recorded in Song dynasty sources.
Soil
Fertile, predominantly acidic red-yellow soils (红壤-黄壤), enriched with organic matter and minerals. High iron and aluminum content contributes to the formation of the characteristic flavor profile.
Регион
China (中国, Zhōngguó), Ānhuī Province (安徽省, Ānhuī Shěng), Huángshān City (黄山市, Huángshān Shì), Yī County (黟县, Yī Xiàn)

04 / Tea care

Keep it fresh

Enemies
Foreign odors (store separately from spices, perfumery, household chemicals), direct sunlight, excessive moisture, insects.
Humidity
50–70%. Excessive humidity leads to unwanted molding, insufficient — to drying out and stopping maturation processes.
Température de l’eau
15–30°C, without sharp fluctuations.

Détails

Détails

Amino Acids
L-theanine is present, whose content is favored by high-mountain growing conditions under diffused light. Participates in forming soft, sweetish aftertaste.
Minéraux
Potassium, magnesium, manganese, fluorine, zinc, selenium. Tea from mountainous regions of Yi County contains increased amounts of manganese and zinc due to soil mineral composition.
Vitamines
B-group vitamins (B₁, B₂, B₆), vitamin PP (nicotinic acid), trace amounts of vitamin C. Content of fat-soluble vitamins (E, K) increases during microbial fermentation.

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