Umbúðir Uppáhellt te Uppruni

Umbúðir vöru Dàwù huángchá

Litur uppáhellts tes Leiðbeiningar um uppáhellingu

Um uppruna Uppruni tes

Tealfræðirit

Dàwù huángchá

Name: Dàwù huángchá
SKU: DAWU-HUANGCHA-CN

大悟黄茶

Engar einkunnir ennþá

Engar umsagnir ennþá · Skrifa umsögn

Tea passport

Tetegund: Yellow Tea

SKU · DAWU-HUANGCHA-CN

Bera saman te

Hvernig á að hella upp á

01 / Sensations

Bragðsnið

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

Engin bragðlýsing tiltæk fyrir þetta te ennþá.

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.

Uppáhelling

Vestur-uppáhelling

Vatnshiti: 85 - 90 °C
Magn tes: 3–4 g á 150 ml.
Teaware: A gaiwan or a porcelain teapot.

Bragð

Bragðsnið

Dry Leaf Appearance: No descriptions found in the sources consulted.
Dry Leaf Aroma: No descriptions found in the sources consulted.
Liquor Aroma: *Hubei Ribao* (2025) writes of a “long honey aroma” (蜜香悠长) without specifying whether of the dry leaf or of the liquor; the producer writes of a charcoal, toasty note.
Liquor Color: There are no descriptions of this particular tea; the producer, speaking of yellow tea in general, names “yellow color, yellow liquor, yellow spent leaves” (色黄、汤黄、叶底黄).
Spent Leaves: There are no descriptions of this particular tea.
Taste: Central Radio: “yellow, mellow, sweetish, refreshing” (黄、醇、甘、爽). According to the producer, sealed yellowing removes the bitterness and astringency of summer and autumn leaf.

03 / Origin passport

Origin and production

Tetegund: Gult te

Eiginleikar tes

Cultivar: Cultivars for the yellow tea are not named in the sources consulted. The leaf is taken from the existing gardens of the county; in 2024 a separate yellow tea base was being laid out next to the workshop.
Picking: The main raw material is summer and autumn leaf. According to Central Radio, leaf is carried to the factory from April, and in October, in good weather, picking is still going on.
Pluck Standard: Publications speak of tender leaf (嫩叶), while the county tea industry center speaks of “coarse twigs and large leaves” (粗枝大叶) that no one used to pick. An exact standard was not found in the sources consulted.
Raw Material: The leaf is bought and processed separately by type and quality (分类收购后按照种类、品质加工处理).

04 / Tea care

Keep it fresh

Storage: StorageClass practice. In a dry, cool place, in tight opaque packaging, away from odors and moisture. Best drunk within a year.

Nánar

Cultural Significance: For the county, yellow tea is a way to “pick tea in three seasons and earn in four” (三季采茶、四季增收). According to *Hubei Ribao* (2025), spring leaf goes into expensive green tea, summer and autumn leaf into everyday yellow tea (口粮黄茶).
Name Breakdown: “*Dàwù*” (大悟) is the name of the county; “*huángchá*” (黄茶) means “yellow tea”, after the class. The company sells the tea under the brand “双福山黄茶” (*Shuāngfúshān huángchá*); “大悟黄茶” is the general county name.
Chemistry: Chemical CompositionPhysico-chemical data on *Dàwù huángchá* were not found in the sources consulted.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.