包装淹れたお茶産地

商品パッケージ 南澗無量山紅茶

淹れたお茶の色 淹れ方ガイド

産地について 茶葉の産地

茶百科

南澗無量山紅茶

Name: 南澗無量山紅茶
SKU: NANJIAN-WULIANGSHAN-HONGCHA-CN

南涧无量山红茶

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Tea passport

お茶の種類: Red Tea

SKU · NANJIAN-WULIANGSHAN-HONGCHA-CN

お茶を比較する

淹れ方

01 / Sensations

味わいの特徴

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

このお茶のテイスティングノートはまだありません。

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.

淹れ方

西洋式

湯温: 90 - 95 °C
Teaware: A white porcelain gaiwan or teapot — against white, the golden ring of the liquor is clearly visible.

味

味わいの特徴

Dry Leaf Appearance: Tight strands of golden color (条索紧结金黄).
Dry Leaf Aroma: No data in the sources consulted.
Liquor Aroma: Fruity (闻有果香); the reference entry does not specify whether the dry leaf or the liquor is meant.
Liquor Color: Red and bright, with a noticeable golden ring (汤色红亮，金圈突出).
Spent Leaves: No descriptions in the sources consulted.
Taste: Mellow and rich, abundant and full; bitterness turns into a sweet aftertaste (滋味醇厚，丰富饱满，苦有回甘). The tea withstands many infusions (经久耐泡).

03 / Origin passport

Origin and production

お茶の種類: Red
Geographical Indication Standard: CNIPA 地理标志证明商标 №26450753
Soil: No data in the sources consulted.

お茶の特徴

Cultivar: The variety is not named in the sources consulted.
Pluck Standard: No data in the sources consulted.

04 / Tea care

Keep it fresh

Storage: StorageClass practice. In tight packaging, in a dry, cool, dark place, away from foreign odors. A refrigerator is not needed.

詳細

Name Breakdown: 南涧 (*Nánjiàn*) is the name of the county; 无量山 (*Wúliàngshān*) is the Wuliangshan mountains, 无量 means “immeasurable”; 红茶 (*hóngchá*) means red tea.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.