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Anji Zlatne stabljike
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Anji Zlatne stabljike
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安吉黄金芽Ānjí huángjīn yá

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Tea passport

Podrijetlo
The Huángjīn Yá cultivar was discovered in the late 1990s at the "Deshi Jia" tea farm in Sānqīshì township, Yúyáo city, Zhèjiāng Province
Sezona berbe
ožujak, travanj — travanj, svibanj · glavna berba: travanj
Vrsta čaja
Zhejiang Green Teas

SKU · ANJI-HUANGJIN-YA-CN

SKU · ANJI-HUANGJIN-YA-CN
Usporedi čajeve
Kako pripremiti

01 / Sensations

Profil okusa

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.

Intenzitet

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

7
  • Floral
  • Honey
  • Umami
  • Dried fruit
  • Creamy
  • Chestnut
  • Vegetal
Istražite note okusa. Gdje je filtriranje dostupno, odaberite notu kako biste vidjeli odgovarajuće čajeve.Dosje
02 / Practice

Brewing

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

Priprema

Gongfu priprema

Temperatura vode
75 °C
Količina čaja
5 g
Količina vode
100 ml
Prvo namakanje
10 s
Dodatno vrijeme po infuziji
5 s
Infuzije
3
Ispiranje
Ne

Priprema

Zapadnjačka priprema

Temperatura vode
70 °C
Količina čaja
3 g
Količina vode
200 ml
Prvo namakanje
3 min
Infuzije
2
Ispiranje
Ne

Okus

Profil okusa

Dry Leaf Aroma
Delicate, sweetish, with notes of ripe persimmon, roasted chestnuts, pumpkin seeds, light oiliness (clarified butter) and fresh asparagus. In highest grades a delicate floral note is present.
Liquor Aroma
Fresh, mild, floral-herbaceous, with tones of meadow grasses, violet powder, light citrus acidity and barely perceptible creamy tone. As it cools, nutty and honey notes unfold.
Liquor Color
Transparent, bright, clear golden-yellow, sometimes described as "chrysanthemum color" or "Japanese persimmon color." When cooling, the color becomes even more saturated and deep.

03 / Origin passport

Origin and production

Vrsta čaja
Green
Soil
Acidic or slightly acidic (pH 4.5–6.0), loose, well-drained, with deep soil profile (over 80 cm), high humus and organic matter content, rich in potassium, manganese and iron. Water stagnation is not permitted.
Регион
The Huángjīn Yá cultivar (黄金芽, Huángjīn Yá) was discovered in the late 1990s at the "Deshi Jia" tea farm (德氏家茶场) in Sānqīshì township (三七市镇, Sānqīshì zhèn), Yúyáo city (余姚市, Yúyáo shì), Zhèjiāng Province (浙江, Zhèjiāng)

Karakteristike čaja

Karakteristike čaja

Pluck Standard
For highest grades — one bud (一芽, yī yá) or one bud + one young leaf (一芽一叶, yī yá yī yè). For standard grades — one bud + two leaves (一芽二叶, yī yá èr yè). Only undamaged shoots of uniform golden color are harvested.
Raw Material
Shoots must be fresh, tender, without mechanical damage and signs of disease. Shoots with pronounced golden-yellow coloration are preferred — a sign of high amino acid and carotenoid content.

04 / Tea care

Keep it fresh

Условия хранения
Не указаны для этой партии.

Detalji

Detalji

Essential Oils
Present in small amounts; responsible for floral-herbaceous aroma of the liquor.
Minerali
Potassium, fluorine, manganese, zinc, selenium and other trace elements.
Vitamini
Vitamin C, B-group vitamins (B₁, B₂), PP (niacin). Vitamin C concentration may be higher than in Anji Bai Cha.

Recenzije

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