Langkau ke kandungan
Ensiklopedia Teh

Dawu Huangcha

大悟黄茶

Belum ada ulasan · Tulis ulasan

Tea passport

Jenis teh
Yellow Tea

SKU · DAWU-HUANGCHA-CN

SKU · DAWU-HUANGCHA-CN
Bandingkan teh
Cara menyeduh

01 / Sensations

Profil rasa

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

Nota rasa belum tersedia untuk teh ini lagi.

Numeric scores have not been added yet

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

Terokai nota rasa. Jika penapisan tersedia, pilih satu nota untuk melihat teh yang sepadan.Dokumen
02 / Practice

Brewing

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

Penyeduhan

Seduhan gaya barat

Suhu air
85 - 90 °C
Jumlah teh
3–4 g per 150 ml.
Teaware
A gaiwan or a porcelain teapot.

Rasa

Profil rasa

Dry Leaf Appearance
No descriptions found in the sources consulted.
Dry Leaf Aroma
No descriptions found in the sources consulted.
Liquor Aroma
*Hubei Ribao* (2025) writes of a “long honey aroma” (蜜香悠长) without specifying whether of the dry leaf or of the liquor; the producer writes of a charcoal, toasty note.
Liquor Color
There are no descriptions of this particular tea; the producer, speaking of yellow tea in general, names “yellow color, yellow liquor, yellow spent leaves” (色黄、汤黄、叶底黄).
Spent Leaves
There are no descriptions of this particular tea.
Taste
Central Radio: “yellow, mellow, sweetish, refreshing” (黄、醇、甘、爽). According to the producer, sealed yellowing removes the bitterness and astringency of summer and autumn leaf.

03 / Origin passport

Origin and production

Jenis teh
Teh kuning

Ciri-ciri teh

Ciri-ciri teh

Cultivar
Cultivars for the yellow tea are not named in the sources consulted. The leaf is taken from the existing gardens of the county; in 2024 a separate yellow tea base was being laid out next to the workshop.
Picking
The main raw material is summer and autumn leaf. According to Central Radio, leaf is carried to the factory from April, and in October, in good weather, picking is still going on.
Pluck Standard
Publications speak of tender leaf (嫩叶), while the county tea industry center speaks of “coarse twigs and large leaves” (粗枝大叶) that no one used to pick. An exact standard was not found in the sources consulted.
Raw Material
The leaf is bought and processed separately by type and quality (分类收购后按照种类、品质加工处理).

04 / Tea care

Keep it fresh

Storage
StorageClass practice. In a dry, cool place, in tight opaque packaging, away from odors and moisture. Best drunk within a year.

Butiran

Butiran

Cultural Significance
For the county, yellow tea is a way to “pick tea in three seasons and earn in four” (三季采茶、四季增收). According to *Hubei Ribao* (2025), spring leaf goes into expensive green tea, summer and autumn leaf into everyday yellow tea (口粮黄茶).
Name Breakdown
“*Dàwù*” (大悟) is the name of the county; “*huángchá*” (黄茶) means “yellow tea”, after the class. The company sells the tea under the brand “双福山黄茶” (*Shuāngfúshān huángchá*); “大悟黄茶” is the general county name.
Chemistry
Chemical CompositionPhysico-chemical data on *Dàwù huángchá* were not found in the sources consulted.
Health
Health PropertiesThere are no verified data on the effects of this particular tea.

Dawu Huangcha

Product variant

Where to buy

Offers for your selected tea

These offers match the tea option you are viewing, including its harvest and packaging.

Offer information is currently unavailable.

Try again

Your experience with this tea

Tiada ulasan lagi. Beritahu kami pendapat anda tentang teh ini.

 Tulis ulasan

Tulis ulasan

Nilaikan teh ini dan kongsi tanggapan anda. Kami menyemak setiap penyerahan sebelum menerbitkannya.