プーアル茶ショップ

アンジーホアンジンヤー

Name: アンジー ホアンジンヤー
SKU: ANJI-HUANGJIN-YA-CN

安吉黄金芽Ānjí huángjīn yá

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Tea passport

産地: The Huángjīn Yá cultivar was discovered in the late 1990s at the "Deshi Jia" tea farm in Sānqīshì township, Yúyáo city, Zhèjiāng Province

収穫時期: 3月, 4月 — 4月, 5月 · 最盛期の収穫: 4月

お茶の種類: Zhejiang Green Teas

SKU · ANJI-HUANGJIN-YA-CN

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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

Example profile Tea data

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

濃さ

0 — 5

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Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Taste balance

5 axes

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Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Note wheel

7

7中国茶

Floral
Honey
Umami
Dried fruit
Creamy
Chestnut
Vegetal

02 / Practice

Brewing

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

淹れ方

工夫茶

湯温: 75 °C
茶葉の量: 5 g
お湯の量: 100 ml
一煎目: 10 秒
一煎ごとに足す時間: 5 秒
抽出回数: 3

淹れ方

西洋式

湯温: 70 °C
茶葉の量: 3 g
お湯の量: 200 ml
一煎目: 3 分
抽出回数: 2

味

味わいの特徴

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

お茶の種類: 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)

お茶の特徴

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.

詳細

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

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アンジー ホアンジンヤー

Numeric scores have not been added yet

Numeric scores have not been added yet

Brewing

工夫茶

西洋式

味わいの特徴

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