Mapaketi Tiyi wopangidwa Komwe amachokera

Mapaketi a malonda Yongchun Minnan Shuixian

Mtundu wa tiyi wopangidwa Malangizo a kupanga tiyi

Zolemba za komwe amachokera Komwe tiyi amachokera

Buku la tiyi

Yongchun Minnan Shuixian

Name: Yongchun Minnan Shuixian
SKU: YONGCHUN-MINNAN-SHUIXIAN-CN

永春闽南水仙

Palibe mlingo panobe

Palibe ndemanga panobe · Lembani ndemanga

Tea passport

Mtundu wa tiyi: Oolong Tea

SKU · YONGCHUN-MINNAN-SHUIXIAN-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: 95 - 100 °C
Kuchuluka kwa tiyi: 7–8 g pa 110 ml gaiwan.
Teaware: A gaiwan or a clay teapot.

Kukoma

Zofotokoza za kukoma

Dry Leaf Appearance: Curved, almost spherical strands after cloth rolling; the color is “sandy green, oily” (砂绿油润).
Dry Leaf Aroma: No descriptions in the sources consulted.
Liquor Aroma: High, clean, light floral — “like orchid and like osmanthus” (清高锐逸的花香，如兰似桂); the newspaper does not specify whether the aroma of the dry leaf or of the liquor is meant.
Liquor Color: Orange-yellow, bright (橙黄明亮).
Spent Leaves: No descriptions in the sources consulted.
Taste: Fresh, brisk, sweet and full, with a long aftertaste (鲜爽甘醇).

03 / Origin passport

Origin and production

Mtundu wa tiyi: Oolong
Geographical Indication Status: Inde
Geographical Indication Standard: CNIPA 地理标志证明商标 №6655469

Makhalidwe a tiyi

Cultivar: According to the same newspaper, Guangdong Fenghuang Shuixian is a different cultivar: a diploid, a seed-propagated population of the early season, “华茶17号”.
Pluck Standard: Not described for the mark in the sources consulted. The national standard for *shuǐxiān* oolong, GB/T 30357.4—2015, names as raw material the leaf, the “stopped” bud (驻芽) and the tender shoots of the cultivar — this is a requirement of the class, not of the mark.

04 / Tea care

Keep it fresh

Условия хранения: Не указаны для этой партии.

Tsatanetsatane

Cultural Significance: *Fujian Ribao* counts Yongchun among the “five golden flowers” of *shuǐxiān* — together with Jianyang, Jian'ou, Wuyishan and Zhangping — and calls the southern branch the “school of craftsmanship” (巧技派) and the northern one the original line (正统宗室).
Chemistry: Chemical CompositionPhysicochemical data on the product under the mark are not found in the sources consulted.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.