Pembungkusan Teh terseduh Asal usul

Pembungkusan produk Gankeng Xiaozhong Hongcha

Warna teh terseduh Panduan penyeduhan

Nota asal usul Asal usul teh

Ensiklopedia Teh

Gankeng Xiaozhong Hongcha

Name: Gankeng Xiaozhong Hongcha
SKU: GANKENG-XIAOZHONG-HONGCHA-CN

干坑小种红茶

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Tea passport

Jenis teh: Red Tea

SKU · GANKENG-XIAOZHONG-HONGCHA-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.

02 / Practice

Brewing

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

Penyeduhan

Seduhan gaya barat

Suhu air: 90 - 95 °C
Process: Warm the teaware; first infusion — 10–20 seconds, each following one slightly longer; five or six infusions.
Jumlah teh: 3–5 g per 150 ml.
Teaware: A white porcelain gaiwan or a small teapot.

Rasa

Profil rasa

Dry Leaf Appearance: Black (茶叶呈黑色).
Dry Leaf Aroma: No descriptions in the sources consulted.
Liquor Aroma: Pine smoke — according to a summary of the standard, in the top grade it must be clearly perceptible; journalists add floral notes, resin, dried fruit and longan (松香、干果香、桂圆香) and “the rich breath of the mountain forest”.
Liquor Color: Orange-red (橙红).
Spent Leaves: No descriptions in the sources consulted.
Taste: Fresh, mellow and full (鲜醇饱满), sweet, with a taste of dried longan; a coolness remains in the mouth at the end.

03 / Origin passport

Origin and production

Jenis teh: Red
Geographical Indication Status: Ya
Geographical Indication Standard: CNIPA 地理标志证明商标 №19240580
Soil: Well-aerated soils on weathered rock; according to the newspaper — loose, moist, rich in organic matter.

Ciri-ciri teh

Cultivar: Seed-grown population bushes (群体种), propagated from seed and therefore very diverse. According to the Tongmu master, the varietal makeup in Gankeng and Tongmu is almost the same.
Picking: Once a year, in spring: the highlands are cold, and no second harvest is made. A photo caption in the feature article links the harvest to the Guyu season (谷雨, *gǔyǔ*), around April 20.

04 / Tea care

Keep it fresh

Условия хранения: Не указаны для этой партии.

Butiran

Chemistry: Chemical CompositionPhysicochemical data are not found in the sources consulted.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.