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Jīnfúyùcuì
Jīnfúyùcuì
Jīnfúyùcuì
Jīnfúyùcuì
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Pu-erh-butikk

Jīnfúyùcuì

金佛玉翠jīnfúyùcuì

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Tea passport

Opprinnelse
China, Chóngqìng Municipality, Nánchuān District
Innhøstingssesong
mars, april — april, mai · hovedinnhøsting: april
Tetype
Green Tea

SKU · JINFUYUCUI-CN

SKU · JINFUYUCUI-CN
Sammenlign teer
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01 / Sensations

Smaksprofil

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.

Intensitet

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

4
  • Floral
  • Creamy
  • Chestnut
  • Vegetal
Utforsk smaksnotene. Der filtrering er tilgjengelig, velg en note for å se teer som passer.Dossier
02 / Practice

Brewing

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

Trekking

Gongfu-trekking

Vanntemperatur
75 °C
Temengde
5 g
Vannmengde
100 ml
Første trekking
10 s
Tid lagt til per infusjon
5 s
Infusjoner
3
Skylling
Nei

Trekking

Vestlig trekking

Vanntemperatur
70 °C
Temengde
3 g
Vannmengde
200 ml
Første trekking
3 min
Infusjoner
2
Skylling
Nei

Smak

Smaksprofil

Dry Leaf Appearance
Tea particles are straight, tightly rolled, weighty (紧直重实, jǐnzhí zhòngshí), color — deep green with pronounced oily luster (绿润, lǜrùn) and noticeable silver tips. Shape — straight rod (紧直形, jǐnzhí xíng), high uniformity.
Dry Leaf Aroma
Pronounced chestnut aroma (栗香, lìxiāng) with clean notes of fresh greenery; high-altitude batches have a characteristic "cold aroma" (冷香, lěngxiāng) that reveals itself upon cooling.
Liquor Color
Tender green, bright and clear (嫩绿明亮, nèn lǜ míngliàng), with repeated infusions transitions to yellow-green.
Spent Leaves
Yellow-green, bright (黄绿明亮), buds and leaves whole, even, elastic, with good size uniformity.

03 / Origin passport

Origin and production

Tetype
Green
Soil
Weakly acidic yellow soils and purple soils (紫色土, zǐsè tǔ) with pH 4.5–6.5, rich in organic matter. The core production territory belongs to a water conservation zone where the use of chemical fertilizers and pesticides is prohibited.
Регион
China, Chóngqìng Municipality (重庆市, Chóngqìng Shì), Nánchuān District (南川区, Nánchuān Qū)

Teegenskaper

Teegenskaper

Pluck Standard
Special grade (特级) — one bud with one just-beginning-to-unfold leaf (一芽一叶初展, yī yá yī yè chūzhǎn); first grade (一级) — one bud with two leaves; second grade (二级) — one bud with three leaves.
Raw Material
Fresh, uniform, without mechanical damage, without coarse and overripe leaves. Tea polyphenol content in fresh leaf — not less than 25%, water extract — not less than 47.4%.

04 / Tea care

Keep it fresh

Условия хранения
Не указаны для этой партии.

Detaljer

Detaljer

Alkaloider
Caffeine (咖啡碱, kāfēi jiǎn), theobromine, theophylline. Caffeine content in high-altitude tea is generally somewhat higher than in lowland analogues, due to a longer vegetation period.
Essential Oils
Responsible for chestnut aroma formation; among key volatile compounds — linalool, geraniol, phenylacetaldehyde and pyrazines formed during pan-firing.
Mineraler
Potassium, manganese, zinc, fluorine, phosphorus. The presence of purple soils of volcanic origin enriches the tea leaf with microelements.
Vitaminer
Vitamin C (ascorbic acid) — content in fresh green tea leaf is one of the highest among food products, but is partially destroyed during pan-firing. Also present are B-group vitamins (B₁, B₂), vitamin K and vitamin E.

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