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Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Gambar produk
100%

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Toko Pu-erh

Hēi Jīn

黑金hēi jīn

Belum ada ulasan · Tulis ulasan

Tea passport

Asal
China, Fújiàn Province
Musim panen
Maret, April — Mei, Juni · panen utama: April, Mei
Jenis teh
Gaiwan

SKU · HEI-JIN-CN

SKU · HEI-JIN-CN
Bandingkan teh
Cara menyeduh

01 / Sensations

Profil rasa

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.

Intensitas

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

6
  • Honey
  • Dried fruit
  • Cocoa
  • Spicy
  • Chestnut
  • Caramel
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02 / Practice

Brewing

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

Penyeduhan

Penyeduhan gongfu

Suhu air
93 °C
Jumlah teh
5 g
Volume air
100 ml
Seduhan pertama
10 dtk
Waktu tambahan per seduhan
5 dtk
Jumlah seduhan
4
Bilas
Ya

Penyeduhan

Penyeduhan Barat

Suhu air
88 °C
Jumlah teh
3 g
Volume air
200 ml
Seduhan pertama
3 mnt
Jumlah seduhan
2
Bilas
Tidak

Rasa

Profil rasa

Dry Leaf Aroma
Rich, multi-layered: dominated by notes of freshly baked rye bread, baked fruits (apple, dried apricot, prunes), dark chocolate and honey. In the background — malty, spicy and nutty shades. Delicate caramel note may be present.
Liquor Color
Dark amber, reddish-brown, clear and transparent, with rich shade. Liquor is dense, oily in light. With subsequent infusions, color gradually acquires reddish tone.
Spent Leaves
Whole, opened leaves and buds of dark brown color with reddish-copper shade. Tips retain golden tone. Leaf is elastic, with good "liveliness", evenly fermented, without burnt or under-fermented areas.

03 / Origin passport

Origin and production

Jenis teh
Red
Регион
China, Fújiàn Province (福建, Fújiàn)

Karakteristik teh

Karakteristik teh

Cultivar
For Hei Jin production, famous Fujian tea bush varieties are predominantly used. Main cultivars:
Picking
Spring harvest — March–April, predominantly the Qīngmíng (清明, Qīngmíng) period and early Gǔyǔ (谷雨, Gǔyǔ). Spring raw material provides the highest amino acid content and the most delicate flavor.
Raw Material
High. Buds must be whole, tender, covered with dense down. Leaves — young, elastic, without damage or spots. Raw material from high-altitude plantations is preferable, providing higher amino acid content.

04 / Tea care

Keep it fresh

Условия хранения
Не указаны для этой партии.

Detail

Detail

Alkaloid
Caffeine (~3–4% of dry mass) provides tonic effect. Theobromine and theophylline are present in trace amounts, providing mild vasodilating and diuretic action.
Mineral
Potassium (K), magnesium (Mg), manganese (Mn), fluorine (F), zinc (Zn), iron (Fe), selenium (Se). Mineral profile depends on growing soils.
Vitamin
B-group vitamins (B₁, B₂, B₆), vitamin E, vitamin K. Vitamin C content in red tea is significantly reduced compared to green tea due to oxidative processes.

Ulasan

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