Mapaketi Tiyi wopangidwa Komwe amachokera

Mapaketi a malonda Tiyi Wofiira wa Jinzhai

Mtundu wa tiyi wopangidwa Malangizo a kupanga tiyi

Zolemba za komwe amachokera Komwe tiyi amachokera

Buku la tiyi

Tiyi Wofiira wa Jinzhai

Name: Tiyi Wofiira wa Jinzhai
SKU: JINZHAI-HONGCHA-CN

金寨红茶

Palibe mlingo panobe

Palibe ndemanga panobe · Lembani ndemanga

Tea passport

Mtundu wa tiyi: Red Tea

SKU · JINZHAI-HONGCHA-CN

Fanizitsani tiyi

Momwe mungapangire tiyi

01 / Sensations

Zofotokoza za kukoma

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

Zofotokoza za kukoma za tiyi uyu sizikupezeka panopa.

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.

Kupanga tiyi

Kupanga tiyi mwa njira ya Kumadzulo

Kutentha kwa madzi: 90 - 95 °C
Kuchuluka kwa tiyi: 3–5 g pa 150 ml.
Teaware: Gaiwan or small teapot; in a white cup the golden rim is visible.

Kukoma

Zofotokoza za kukoma

Dry Leaf Appearance: Tight thin strands, black with a sheen, with noticeable golden hairs (紧细乌润显金毫). Reference descriptions add that the strands are round and straight (圆直).
Dry Leaf Aroma: No separate description in the sources consulted.
Liquor Aroma: A fire aroma with sweetness (火香带甜). Reference descriptions put it more broadly: a high, fresh, sweet aroma and a rich fiery note (甜香高鲜、火香浓郁).
Liquor Color: Copper-red, bright, with an amber-golden rim at the edge (铜红明亮有琥珀金圈).
Spent Leaves: Evenly red, bright (红匀明亮).
Taste: Fresh and mellow, with a sweet aftertaste (鲜醇回甘).

03 / Origin passport

Origin and production

Mtundu wa tiyi: Red
Geographical Indication Status: Inde
Geographical Indication Standard: CNIPA 地理标志产品认定 №632
Climate: Numerical data are not found in the sources consulted.
Soil: Mainly brown forest soils (棕壤) and yellowish-brown soils (黄棕壤), acidic and slightly acidic, pH 5.5–6.5; organic matter not less than 2.0%.

Makhalidwe a tiyi

Cultivar: According to the protection requirements — the local population variety (当地群体种, *dāngdì qúntǐzhǒng*).
Pluck Standard: A description of the shoot (how many leaves pa bud) is not found in the sources consulted.

04 / Tea care

Keep it fresh

Условия хранения: Не указаны для этой партии.

Tsatanetsatane

Cultural Significance: Jinzhai is the inner mountain zone of green Lu'an Guapian; for the county, red tea is a second line of the same economy.
Name Breakdown: “Jinzhai” (金寨) is the name of the county; “*hóngchá*” (红茶) means “red tea”.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.