Puera veikals

Ānjí Huángjīn Yá

Name: Ānjí Huángjīn Yá
SKU: ANJI-HUANGJIN-YA-CN

安吉黄金芽Ānjí huángjīn yá

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Tea passport

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

Ražas sezona: marts, aprīlis — aprīlis, maijs · galvenā raža: aprīlis

Tējas veids: Zhejiang Green Teas

SKU · ANJI-HUANGJIN-YA-CN

Salīdzināt tējas

Kā pagatavot

01 / Sensations

Garšas profils

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.

Intensitāte

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

7Ķīniešu tēja

Floral
Honey
Umami
Dried fruit
Creamy
Chestnut
Vegetal

02 / Practice

Brewing

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

Pagatavošana

Gongfu pagatavošana

Ūdens temperatūra: 75 °C
Tējas daudzums: 5 g
Ūdens tilpums: 100 ml
Pirmais uzlējums: 10 sek.ek.
Pievienotais laiks katram uzlējumam: 5 sek.ek.
Uzlējumi: 3
Noskalošana: Nē

Pagatavošana

Rietumu pagatavošana

Ūdens temperatūra: 70 °C
Tējas daudzums: 3 g
Ūdens tilpums: 200 ml
Pirmais uzlējums: 3 min
Uzlējumi: 2
Noskalošana: Nē

Garša

Garšas profils

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

Tējas veids: 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)

Tējas raksturojums

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.

Sīkāka informācija

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

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Ānjí Huángjīn Yá

Numeric scores have not been added yet

Numeric scores have not been added yet

Brewing

Gongfu pagatavošana

Rietumu pagatavošana

Garšas profils

Rakstīt atsauksmi

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