प्याकेजिङ बनाएको चिया उत्पत्ति

उत्पादन प्याकेजिङ उहे चाये

बनाएको चियाको रङ चिया बनाउने तरिका

उत्पत्ति विवरण चियाको उत्पत्ति

चिया विश्वकोश

उहे चाये

Name: उहे चाये
SKU: WUHE-CHAYE-CN

五合茶叶

अहिलेसम्म कुनै मूल्याङ्कन छैन

अहिलेसम्म कुनै समीक्षा छैन · समीक्षा लेख्नुहोस्

Tea passport

चियाको प्रकार: Green Tea

SKU · WUHE-CHAYE-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: Warm the teaware, pour the water down the side, first infusion — after 40–60 seconds, leave part of the liquor and top up; two or three more infusions.
Teaware: A glass tumbler or a white gaiwan.

स्वाद

स्वाद प्रोफाइल

Dry Leaf Appearance: Like a sparrow's tongue (形似雀舌), with fine white down, emerald green (翠绿). The essay describes the leaf differently — straight, “shaped like embroidery scissors” (绣剪形), large and even.
Dry Leaf Aroma: No separate description is found in the sources consulted.
Liquor Aroma: Rich and full (香气醇厚). According to the essay — clean, with a floral note.
Liquor Color: Emerald green (汤色翠绿). According to the essay — tender green and bright.
Spent Leaves: The document does not describe them. According to the essay — tender, even, green and bright (嫩匀绿亮).
Taste: With a sweet aftertaste, refreshing; the tea stands up to many infusions (回味甘甜，爽口耐冲泡).

03 / Origin passport

Origin and production

चियाको प्रकार: Green
Geographical Indication Standard: CNIPA 地理标志产品认定 №632
Climate: According to the essay, mean annual temperature 15.4 °C, precipitation 1300 mm, forest cover more than 90%. It also says that in spring wild orchids, cherry and peach bloom next to the gardens.
Soil: The document names “青砂土” and “麻骨土” soils with pH 4.0–5.5 as preferable. The essay writes of red-yellow soils with pH 5.0–5.5 and organic matter of about 2.5%.

चियाका विशेषताहरू

Cultivar: The protection document names “本地传统云雾茶品种” — the local traditional variety of “cloud and mist” tea (云雾茶, *yúnwù chá*). It gives no names of clones.

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. It is better to drink it within a year.

विवरण

Name Breakdown: “*Wǔhé*” (五合) is the name of the village, “*cháyè*” (茶叶) means “tea leaf”.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.