प्याकेजिङ बनाएको चिया उत्पत्ति

उत्पादन प्याकेजिङ मोपिङ गोङ्चा

बनाएको चियाको रङ चिया बनाउने तरिका

उत्पत्ति विवरण चियाको उत्पत्ति

चिया विश्वकोश

मोपिङ गोङ्चा

Name: मोपिङ गोङ्चा
SKU: MOPING-GONGCHA-CN

磨坪贡茶

अहिलेसम्म कुनै मूल्याङ्कन छैन

अहिलेसम्म कुनै समीक्षा छैन · समीक्षा लेख्नुहोस्

Tea passport

चियाको प्रकार: Green Tea

SKU · MOPING-GONGCHA-CN

चिया तुलना गर्नुहोस्

कसरी चिया बनाउने

01 / Sensations

स्वाद प्रोफाइल

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

यस चियाको स्वाद विवरण अहिले उपलब्ध छैन।

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.

चिया बनाउने प्रक्रिया

पश्चिमी शैलीमा चिया बनाउने

पानीको तापक्रम: 80 - 85 °C
Process: First infusion — after 40–60 seconds, then two or three further infusions; the specification notes that the tea withstands many infusions.
Teaware: A glass tumbler or a white gaiwan.

स्वाद

स्वाद प्रोफाइल

Dry Leaf Appearance: The strands are tight and thin, but sturdy and straight (紧细硕壮挺直), emerald, with conspicuous white down (白毫显露).
Dry Leaf Aroma: No separate description in the sources consulted.
Liquor Aroma: Chestnut (栗香).
Liquor Color: Tender yellow, clear and bright (嫩黄，清澈明亮).
Spent Leaves: Tender green, even and uniform (嫩绿整齐一致).
Taste: Full, fresh and brisk, withstands many infusions (浓厚，鲜爽耐泡).

03 / Origin passport

Origin and production

चियाको प्रकार: Green
Geographical Indication Standard: CNIPA 地理标志产品认定 №640
Climate: Subtropical continental monsoon. According to the specification, the average annual temperature is 16 °C, relative humidity 62%, the frost-free period 245 days, 1780 hours of sunshine and 1140 mm of precipitation a year.
Soil: Deep yellow-brown sandy loams (黄棕砂壤土) with pH 5–6.5. Pig and cattle manure have long been applied on the plantations and straw plowed in, so the soil is rich in organic matter.

चियाका विशेषताहरू

Cultivar: 鸠坑 (*Jiūkēng*) is the only variety in the 2025 CNIPA requirements. The 2014 specification calls it the main one: the variety is approved at the provincial level and selected for quality, resilience and stable yield.
Pluck Standard: Harvesting begins when 15–20 standard buds accumulate on a square meter of the bush surface. The specification does not say which shoots exactly — buds, “one bud, one leaf” and so on.

04 / Tea care

Keep it fresh

Storage: StorageClass practice. In airtight packaging, in a refrigerator at 0–5 °C, away from light, moisture and odors; green tea loses its aroma over time, so it is best drunk within a year.

विवरण

Cultural Significance: According to the geographical indications database, the area around Mopingsi has long been called the “little peach spring” (小桃源, *xiǎo táoyuán*).
Health: Health PropertiesThere are no verified data on the effects of this particular tea.