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径山茶Jìngshān Chá

अद्याप पुनरावलोकने नाहीत · पुनरावलोकन लिहा

Tea passport

उगमस्थान
China, Zhèjiāng Province, Hángzhōu City, Yúháng District
कापणीचा हंगाम
मार्च, एप्रिल — एप्रिल, मे · मुख्य कापणी: एप्रिल
चहाचा प्रकार
Zhejiang Green Teas

SKU · JING-SHANCHA-CN

SKU · JING-SHANCHA-CN
चहांची तुलना करा
चहा कसा करावा

01 / Sensations

चवीचे वर्णन

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.

तीव्रता

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

3
  • Floral
  • Chestnut
  • Orchid
चवीचे वर्णन शोधून पहा. जिथे फिल्टर उपलब्ध आहे, तिथे जुळणारे चहा पाहण्यासाठी एक वर्णन निवडा.डोसियर
02 / Practice

Brewing

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

चहा करणे

गोंगफू पद्धतीने चहा करणे

पाण्याचे तापमान
75 °C
चहाचे प्रमाण
5 ग्रॅम
पाण्याचे प्रमाण
100 मिली
ओतण्याची संख्या
3

चहा करणे

पाश्चात्य पद्धतीने चहा करणे

पाण्याचे तापमान
70 °C
चहाचे प्रमाण
3 ग्रॅम
पाण्याचे प्रमाण
200 मिली
ओतण्याची संख्या
2

चव

चवीचे वर्णन

Dry Leaf Appearance
Fine, tightly twisted shoots with characteristic curled form (细紧卷曲). Color is bright emerald-green (绿翠) with abundant silvery down (显毫). In supreme grades — uniform, elegant, graceful tea leaves.
Dry Leaf Aroma
Delicate aroma of young buds (嫩香, nèn xiāng), chestnut note (板栗香, bǎnlì xiāng), orchid overtone (兰花香, lánhuā xiāng). Aroma is clean, without grassiness.
Liquor Aroma
Persistent, high, with chestnut-orchid profile. Unfolds gradually from steeping to steeping.
Liquor Color
Tender green, clean, bright and clear (嫩绿莹亮).
Spent Leaves
Tender, whole shoots gathered in "buds" (细嫩成朵). Color is even, light green. Leaves are elastic, lively.

03 / Origin passport

Origin and production

चहाचा प्रकार
Green
Soil
Acidic red or yellow soils (红壤 / 黄壤) with pH 4.5–6.0, deep profile, high organic matter content. Leaf litter from bamboo and coniferous trees enriches the soil, creating a powerful humus horizon.
Регион
China, Zhèjiāng Province (浙江, Zhèjiāng), Hángzhōu City (杭州, Hángzhōu), Yúháng District (余杭区, Yúháng Qū)

चहाची वैशिष्ट्ये

चहाची वैशिष्ट्ये

Cultivar
For Jingshan Cha production, both specialized local cultivars and adapted introduced varieties of *Camellia sinensis* var. *sinensis* are used:
Pluck Standard
Six categories: special class of three levels (特级一、二、三等) and three standard grades (一级、二级、三级). Raw material must be fresh, tender, without diseased leaves or damage.
Raw Material
Tender, uniform shoots. For niancha (碾茶), raw material from tea bushes that have undergone shading (覆下栽培, fù xià zāipéi) is used — following Japanese "kabuse" technology, which increases amino acid and chlorophyll content.

04 / Tea care

Keep it fresh

Условия хранения
Не указаны для этой партии.

तपशील

तपशील

Cultural Significance
Jingshan Cha is a tea with unique civilizational significance extending far beyond gastronomy. It is:
अल्कलॉइड्स
Caffeine — moderate content. Theobromine, theophylline.
Amino Acids
Elevated content — key factor for freshness, sweetness, and umami note. For tea from shaded raw material (niancha/matcha), amino acid content is even higher.
खनिजे
Potassium, magnesium, zinc, manganese — profile determined by acidic mountain soils enriched with bamboo litter.
पॉलिफेनॉल्स
Moderate content — result of abundant diffused light. Provides light structural depth of taste without harsh astringency.
जीवनसत्त्वे
Vitamin C, B-group vitamins, carotenoids.

पुनरावलोकने

अद्याप पुनरावलोकने नाहीत. या चहाबद्दल तुम्हाला काय वाटते ते सांगा.

पुनरावलोकन लिहा

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