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차 백과사전

훙야 뤼차

洪雅绿茶

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Tea passport

차 종류
Green Tea

SKU · HONGYA-LUCHA-CN

SKU · HONGYA-LUCHA-CN
차 비교하기
우리는 방법

01 / Sensations

테이스팅 노트

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

이 차의 테이스팅 노트가 아직 없어요.

Numeric scores have not been added yet

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

풍미 노트를 살펴보세요. 필터가 지원되는 곳에서 노트를 선택하면 어울리는 차를 볼 수 있어요.도시에
02 / Practice

Brewing

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

우림

서양식 우림

물 온도
80 - 85 °C
Teaware
A glass tumbler or a white gaiwan.

맛

테이스팅 노트

Dry Leaf Appearance
Elegant buds, flat and straight leaf, even; the color is green, with a sheen (芽头秀雅、扁平直、匀整，色泽绿光润).
Dry Leaf Aroma
No separate description in the sources consulted.
Liquor Aroma
Clean and lasting (清香持久).
Liquor Color
Yellow-green and bright (黄绿明亮).
Spent Leaves
Tender green, even and bright (嫩绿匀亮).
Taste
Fresh, mellow and brisk (鲜醇爽口).

03 / Origin passport

Origin and production

차 종류
Green
Geographical Indication Standard
CNIPA 地理标志产品认定 №646
Soil
Acidic and slightly acidic, pH 5–6.5, with organic matter above 3%.

차 특성

차 특성

Cultivar
Il disciplinare del marchio indica cultivar produttive e resistenti, adatte alla lavorazione: Mingshan 131 (名山131), Mingshan 311 (名山311) e Fuding Dabai (福鼎大白).

04 / Tea care

Keep it fresh

Storage
StorageClass practice. In airtight packaging, in a refrigerator at 0–5 °C, away from light, moisture and odors; drink within a year.

상세 정보

상세 정보

Cultural Significance
According to the reference, in the 2000s the county became a base of green tea without harmful residues and shipped the export green teas “珠茶” and “眉茶” to the European Union, Africa and Southeast Asia.
Name Breakdown
“*Hóngyá*” — the name of the county; “*lǜchá*” — green tea.
Health
Health PropertiesThere are no verified data on the effects of this particular tea.

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