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黑金hēi jīn

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Tea passport

Herkomst
China, Fújiàn Province
Oogstseizoen
maart, april — mei, juni · piekoogst: april, mei
Theesoort
Gaiwan

SKU · HEI-JIN-CN

SKU · HEI-JIN-CN
Thee vergelijken
Hoe te zetten

01 / Sensations

Smaakprofiel

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.

Intensiteit

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
  • Honey
  • Dried fruit
  • Cocoa
  • Spicy
  • Chestnut
  • Caramel
Ontdek de smaaktonen. Waar filteren beschikbaar is, selecteer je een toon om bijpassende thee te zien.Dossier
02 / Practice

Brewing

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

Zetten

Gongfu zetten

Watertemperatuur
93 °C
Hoeveelheid thee
5 g
Hoeveelheid water
100 ml
Eerste infusie
10 s
Extra tijd per infusie
5 s
Infusies
4
Spoelen
Ja

Zetten

Westers zetten

Watertemperatuur
88 °C
Hoeveelheid thee
3 g
Hoeveelheid water
200 ml
Eerste infusie
3 min
Infusies
2
Spoelen
Nee

Smaak

Smaakprofiel

Dry Leaf Aroma
Rich, multi-layered: dominated by notes of freshly baked rye bread, baked fruits (apple, dried apricot, prunes), dark chocolate and honey. In the background — malty, spicy and nutty shades. Delicate caramel note may be present.
Liquor Color
Dark amber, reddish-brown, clear and transparent, with rich shade. Liquor is dense, oily in light. With subsequent infusions, color gradually acquires reddish tone.
Spent Leaves
Whole, opened leaves and buds of dark brown color with reddish-copper shade. Tips retain golden tone. Leaf is elastic, with good "liveliness", evenly fermented, without burnt or under-fermented areas.

03 / Origin passport

Origin and production

Theesoort
Red
Регион
China, Fújiàn Province (福建, Fújiàn)

Theekenmerken

Theekenmerken

Cultivar
For Hei Jin production, famous Fujian tea bush varieties are predominantly used. Main cultivars:
Picking
Spring harvest — March–April, predominantly the Qīngmíng (清明, Qīngmíng) period and early Gǔyǔ (谷雨, Gǔyǔ). Spring raw material provides the highest amino acid content and the most delicate flavor.
Raw Material
High. Buds must be whole, tender, covered with dense down. Leaves — young, elastic, without damage or spots. Raw material from high-altitude plantations is preferable, providing higher amino acid content.

04 / Tea care

Keep it fresh

Условия хранения
Не указаны для этой партии.

Details

Details

Alkaloïden
Caffeine (~3–4% of dry mass) provides tonic effect. Theobromine and theophylline are present in trace amounts, providing mild vasodilating and diuretic action.
Mineralen
Potassium (K), magnesium (Mg), manganese (Mn), fluorine (F), zinc (Zn), iron (Fe), selenium (Se). Mineral profile depends on growing soils.
Vitaminen
B-group vitamins (B₁, B₂, B₆), vitamin E, vitamin K. Vitamin C content in red tea is significantly reduced compared to green tea due to oxidative processes.

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