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ヤアン黒茶
ヤアン黒茶
ヤアン黒茶
ヤアン黒茶
ヤアン黒茶
ヤアン黒茶
ヤアン黒茶
ヤアン黒茶
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ヤアン黒茶

雅安黑茶Yǎ'ān hēichá

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Tea passport

産地
China, Sìchuān Province, Ya'an Prefecture-level City
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 · YA-AN-HEICHA-CN

SKU · YA-AN-HEICHA-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

6
  • Woody
  • Earthy
  • Dried fruit
  • Herbal
  • Mineral
  • Creamy
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
100 °C
茶葉の量
6 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
10

淹れ方

西洋式

湯温
100 °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
Clean, without foreign odors, with a warm base of aged tea. Fresh production — light grassy notes; aged batches — dried fruit sweetness and woody depth.
Liquor Color
From amber-red to deep red-brown (褐红明亮, hèhóng míngliàng), clear and dense, in the best samples — with characteristic ruby shine, resembling amber color.
Spent Leaves
Brown to dark brown, leaf dense, often with petiole inclusions. Texture soft but resilient — sign of complete fermentation.

03 / Origin passport

Origin and production

お茶の種類
Dark
Alt Names
Ya'an Zàng Chá (雅安藏茶, Yǎ'ān Zàngchá — "Ya'an Tibetan Tea"), Nán Lù Biān Chá (南路边茶, Nánlù Biānchá — "Southern Border Tea"), as well as historical variants: hei cha (黑茶), wu cha (乌茶, "black tea"), da cha (大茶, "big tea"), ya cha (雅茶, "Ya'an tea").
Регион
China, Sìchuān Province (四川省, Sìchuān Shěng), Ya'an Prefecture-level City (雅安市, Yǎ'ān Shì)

04 / Tea care

Keep it fresh

保存容器
Paper or cardboard packaging providing minimal air exchange — optimal. Airtight packaging is suitable only for short-term storage of already stabilized batches. Pressed forms can be stored on wooden shelves.
Humidity
Moderate — about 50–70%. At too low humidity (<40%) tea "freezes" and maturation process slows; at excessive (>75%) — mold risk increases.
湯温
15–25 °C, without overheating and direct sunlight. Sharp temperature fluctuations are undesirable.

詳細

詳細

アルカロイド
Caffeine (咖啡碱, kāfēijiǎn) — content moderate, lower than in green teas, thanks to partial degradation during prolonged fermentation. Theobromine and theophylline are also present.
Amino Acids
Including L-theanine (L-茶氨酸) — an amino acid characteristic of tea leaf, providing mild relaxing effect. Total free amino acid content is moderate, since part of them is consumed in Maillard reactions during fermentation.
ビタミン
B-group vitamins (B₁, B₂, B₆), vitamin C (in small amounts, partially destroyed during fermentation), vitamin PP (nicotinic acid).

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