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四川辺茶
四川辺茶
四川辺茶
四川辺茶
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プーアル茶ショップ

四川辺茶

四川边茶Sìchuān biān chá

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Tea passport

産地
China, Sìchuān Province, main production areas: Ya'an Prefecture, Gānzī Prefecture, Ābā Prefecture, as well as some other areas bordering the Tibet Autonomous Region
収穫時期
3月, 4月 — 4月, 5月, 6月, 7月, 8月, 9月, 10月 · 最盛期の収穫: 3月, 4月, 5月
お茶の種類
Dark Tea

SKU · SICHUAN-BIAN-CHA-CN

SKU · SICHUAN-BIAN-CHA-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

Example profile Tea data

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

濃さ

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

4
  • Woody
  • Earthy
  • Dried fruit
  • Spicy
味わいのノートを探してみましょう。フィルターがある場合は、ノートを選ぶと該当するお茶が表示されます。詳細情報
02 / Practice

Brewing

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

淹れ方

工夫茶

湯温
95 °C
茶葉の量
7 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
9

淹れ方

西洋式

湯温
93 °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
Rich, with notes of wood, earth, dried fruits, spices, sometimes with smoky or "cellar" nuances. With age, the aroma becomes more complex and deep.
Liquor Aroma
Bright, woody-spicy, with shades of dried fruits, nuts, sometimes with light smokiness.
Liquor Color
From dark amber to reddish-brown, clear, rich.
Spent Leaves
Large, whole or broken leaves, dark brown color.

03 / Origin passport

Origin and production

お茶の種類
Dark
Climate
Subtropical monsoon climate with distinct seasons. Characterized by high humidity, abundant precipitation, frequent fogs and moderate amounts of sunlight. Average annual temperature ranges from 14 to 19°C.
Soil
Diverse, but mainly fertile soils rich in organic matter and minerals.
Регион
China, Sìchuān Province (四川, Sìchuān), main production areas: Ya'an Prefecture (雅安, Yǎ'ān), Gānzī Prefecture (甘孜, Gānzī), Ābā Prefecture (阿坝, Ābā), as well as some other areas bordering the Tibet Autonomous Region

お茶の特徴

お茶の特徴

Picking
Picking occurs, as a rule, in summer and autumn, when the leaves reach maturity.
Pluck Standard
Varies depending on the tea variety. Both young leaves (bud and 2-3 leaves) and more mature leaves with petioles can be used.
Raw Material
Lower than for elite teas. The main thing is that the leaves are healthy and undamaged.

04 / Tea care

Keep it fresh

保存容器
It is best to store Sichuan Bian Cha in original packaging, if it provides sufficient tightness and ventilation. You can also use:

詳細

詳細

Cultural Significance
Sichuan Bian Cha has played an important role in the economy, politics and culture of both China and Tibet for centuries. It was not just a commodity, but also a means of strengthening ties between different peoples.
アルカロイド
Caffeine, theobromine, theophylline.
Amino Acids
Including L-theanine.
Essential Oils
Determine the rich aroma of tea.
ミネラル
Potassium, fluorine, magnesium, manganese, iron, selenium.
ポリフェノール
Tannins that give tea astringency and have antioxidant properties.
ビタミン
C, B group, E, K.

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