Kedai Pu-erh

Yǎ'ān Hēichá

Name: Yǎ'ān Hēichá
SKU: YA-AN-HEICHA-CN

雅安黑茶Yǎ'ān hēichá

Tiada penilaian lagi

Belum ada ulasan · Tulis ulasan

Tea passport

Asal usul: China, Sìchuān Province, Ya'an Prefecture-level City

Musim tuaian: Mac, April — April, Mei, Jun, Julai, Ogos, September, Oktober · tuaian puncak: Mac, April, Mei

Jenis teh: Dark Tea

SKU · YA-AN-HEICHA-CN

Bandingkan teh

Cara menyeduh

01 / Sensations

Profil rasa

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.

Keamatan

0 — 5

—

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

6

6Teh Cina

Woody
Earthy
Dried fruit
Herbal
Mineral
Creamy

02 / Practice

Brewing

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

Penyeduhan

Seduhan gongfu

Suhu air: 100 °C
Jumlah teh: 6 g
Isi padu air: 100 ml
Seduhan pertama: 10 s
Masa ditambah setiap seduhan: 5 s
Seduhan: 10
Bilas: Ya

Penyeduhan

Seduhan gaya barat

Suhu air: 100 °C
Jumlah teh: 3 g
Isi padu air: 200 ml
Seduhan pertama: 3 min
Seduhan: 2
Bilas: Tidak

Rasa

Profil rasa

Dry Leaf Aroma: Clean, without foreign odors, with a warm base of aged tea. Fresh production — light grassy notes; aged batches — dried fruit sweetness and woody depth.
Liquor Color: From amber-red to deep red-brown (褐红明亮, hèhóng míngliàng), clear and dense, in the best samples — with characteristic ruby shine, resembling amber color.
Spent Leaves: Brown to dark brown, leaf dense, often with petiole inclusions. Texture soft but resilient — sign of complete fermentation.

03 / Origin passport

Origin and production

Jenis teh: Dark
Alt Names: Ya'an Zàng Chá (雅安藏茶, Yǎ'ān Zàngchá — "Ya'an Tibetan Tea"), Nán Lù Biān Chá (南路边茶, Nánlù Biānchá — "Southern Border Tea"), as well as historical variants: hei cha (黑茶), wu cha (乌茶, "black tea"), da cha (大茶, "big tea"), ya cha (雅茶, "Ya'an tea").
Регион: China, Sìchuān Province (四川省, Sìchuān Shěng), Ya'an Prefecture-level City (雅安市, Yǎ'ān Shì)

04 / Tea care

Keep it fresh

Bekas: Paper or cardboard packaging providing minimal air exchange — optimal. Airtight packaging is suitable only for short-term storage of already stabilized batches. Pressed forms can be stored on wooden shelves.
Humidity: Moderate — about 50–70%. At too low humidity (<40%) tea "freezes" and maturation process slows; at excessive (>75%) — mold risk increases.
Suhu air: 15–25 °C, without overheating and direct sunlight. Sharp temperature fluctuations are undesirable.

Butiran

Alkaloid: Caffeine (咖啡碱, kāfēijiǎn) — content moderate, lower than in green teas, thanks to partial degradation during prolonged fermentation. Theobromine and theophylline are also present.
Amino Acids: Including L-theanine (L-茶氨酸) — an amino acid characteristic of tea leaf, providing mild relaxing effect. Total free amino acid content is moderate, since part of them is consumed in Maillard reactions during fermentation.
Vitamin: B-group vitamins (B₁, B₂, B₆), vitamin C (in small amounts, partially destroyed during fermentation), vitamin PP (nicotinic acid).

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

Tulis ulasan

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

Yǎ'ān Hēichá

Numeric scores have not been added yet

Numeric scores have not been added yet

Brewing

Seduhan gongfu

Seduhan gaya barat

Profil rasa

Tulis ulasan

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