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उत्पादन प्याकेजिङ ताइशान होंगचा

बनाएको चियाको रङ चिया बनाउने तरिका

उत्पत्ति विवरण चियाको उत्पत्ति

चिया विश्वकोश

ताइशान होंगचा

Name: ताइशान होंगचा
SKU: TAISHAN-HONGCHA-SHANDONG-CN

泰山红茶

अहिलेसम्म कुनै मूल्याङ्कन छैन

अहिलेसम्म कुनै समीक्षा छैन · समीक्षा लेख्नुहोस्

Tea passport

चियाको प्रकार: Red Tea

SKU · TAISHAN-HONGCHA-SHANDONG-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: 90 - 95 °C
Process: Warm the teaware; the first infusion — about a minute, pour it off completely; then three or four more infusions, each slightly longer than the previous one.
Teaware: Gaiwan or a small porcelain teapot.

स्वाद

स्वाद प्रोफाइल

Dry Leaf Appearance: Thin tight strands with many sharp tips (细紧多锋苗), even, clean, black with an oily sheen (乌黑油润).
Dry Leaf Aroma: No separate description in the sources consulted.
Liquor Aroma: Fresh, tender, sweet (鲜嫩甜香).
Liquor Color: Red, bright (红明亮).
Spent Leaves: Fine, tender, with visible buds, evenly red and bright (细嫩显芽红匀亮).
Taste: Mellow and full, sweet and refreshing (醇厚甘爽).

03 / Origin passport

Origin and production

चियाको प्रकार: Red
Geographical Indication Standard: CNIPA 地理标志产品认定 №646
Soil: Mainly brown forest soils (棕壤), pH about 6.5, deep, loose, holding water and nutrients well.

चियाका विशेषताहरू

Cultivar: I requisiti di protezione indicano cultivar rappresentative: 黄山群体种 (*Huángshān qúntǐzhǒng*, gruppo del Huangshan), 福鼎大白 (*Fúdǐng dàbái*), 鸠坑 (*Jiūkēng*), 金萱 (*Jīnxuān*, cultivar taiwanese), 中茶108 (*Zhōngchá 108*), 碧香早 (*Bìxiāngzǎo*), 农抗早 (*Nóngkàngzǎo*) e 舒茶早 (*Shūcházǎo*).
Picking: Timing is not found in the sources consulted.
Pluck Standard: Not set. The requirements speak only of the quality of the fresh leaf: fresh, clean, free of impurities and of traces of pests.

04 / Tea care

Keep it fresh

Storage: StorageClass practice. In tightly closed packaging, in a dry, dark place at room temperature, away from odors; red tea does not need a refrigerator.

विवरण

Cultural Significance: For the prefecture, red tea is the second line after green. Around the name “泰山茶” the association is building a “brand matrix”: the common mark on top, company brands beneath it.
Name Breakdown: “*Tàishān*” (泰山) is Mount Taishan; “*hóngchá*” (红茶) means “red tea”.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.