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यान हेइचा
यान हेइचा
यान हेइचा
यान हेइचा
यान हेइचा
यान हेइचा
यान हेइचा
यान हेइचा
उत्पादनका तस्बिर
100%

बन्द गर्न, Escape थिच्नुहोस् वा तस्बिरबाहिर क्लिक गर्नुहोस्।
पुएर पसल

यान हेइचा

雅安黑茶Yǎ'ān hēichá

अहिलेसम्म कुनै समीक्षा छैन · समीक्षा लेख्नुहोस्

Tea passport

उत्पत्ति
China, Sìchuān Province, Ya'an Prefecture-level City
टिपाइ सिजन
मार्च, अप्रिल — अप्रिल, मे, जुन, जुलाई, अगस्ट, सेप्टेम्बर, अक्टोबर · मुख्य टिपाइ: मार्च, अप्रिल, मे
चियाको प्रकार
Dark Tea

SKU · YA-AN-HEICHA-CN

SKU · YA-AN-HEICHA-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

Example profile Tea data

TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.

तीव्रता

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

6
  • Woody
  • Earthy
  • Dried fruit
  • Herbal
  • Mineral
  • Creamy
स्वादका विशेषताहरू अन्वेषण गर्नुहोस्। फिल्टर उपलब्ध भएमा, मिल्ने चिया हेर्न कुनै स्वाद चयन गर्नुहोस्।विवरण फाइल
02 / Practice

Brewing

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

चिया बनाउने प्रक्रिया

गोङ्फु शैलीमा चिया बनाउने

पानीको तापक्रम
100 °C
चियाको मात्रा
6 ग्राम
पानीको मात्रा
100 मिलि
पानी खन्याउने पटक
10

चिया बनाउने प्रक्रिया

पश्चिमी शैलीमा चिया बनाउने

पानीको तापक्रम
100 °C
चियाको मात्रा
3 ग्राम
पानीको मात्रा
200 मिलि
पानी खन्याउने पटक
2

स्वाद

स्वाद प्रोफाइल

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

चियाको प्रकार
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

भाँडो
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.
पानीको तापक्रम
15–25 °C, without overheating and direct sunlight. Sharp temperature fluctuations are undesirable.

विवरण

विवरण

अल्कालोइडहरू
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.
भिटामिनहरू
B-group vitamins (B₁, B₂, B₆), vitamin C (in small amounts, partially destroyed during fermentation), vitamin PP (nicotinic acid).

समीक्षाहरू

अहिलेसम्म कुनै समीक्षा छैन। यस चियाबारे तपाईंको धारणा बताउनुहोस्।

समीक्षा लेख्नुहोस्

यस चियालाई मूल्याङ्कन गर्नुहोस् र आफ्ना अनुभव बाँड्नुहोस्। प्रकाशित गर्नुअघि हामी प्रत्येक समीक्षा जाँच गर्छौं।