Malo ogulitsira pu-erh

Tiyi Wakuda wa Kale wa Yi

Name: Tiyi Wakuda wa Kale wa Yi
SKU: GU-YI-HEI-CHA-CN

古黟黑茶Gǔ yī hēi chá

Palibe mlingo panobe

Palibe ndemanga panobe · Lembani ndemanga

Tea passport

Komwe amachokera: China, Ānhuī Province, Huángshān City, Yī County

Nyengo yokolola: Malichi, Epulo — Epulo, Meyi, Juni, Julayi, Ogasiti, Seputembala, Okutobala · nthawi yayikulu yokolola: Malichi, Epulo, Meyi

Mtundu wa tiyi: Dark Tea

SKU · GU-YI-HEI-CHA-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

Example profile Tea data

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

Mphamvu ya kukoma

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

4

4Tiyi waku China

Earthy
Dried fruit
Herbal
Spicy

02 / Practice

Brewing

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

Kupanga tiyi

Kupanga tiyi mwa gongfu

Kutentha kwa madzi: 100 °C
Kuchuluka kwa tiyi: 6 g
Kuchuluka kwa madzi: 100 ml
Kuthira koyamba: 10 sekondiekondi
Nthawi yowonjezera pa kutsanulira kulikonse: 5 sekondiekondi
Kutsanulira: 10
Kutsuka masamba: Inde

Kupanga tiyi

Kupanga tiyi mwa njira ya Kumadzulo

Kutentha kwa madzi: 100 °C
Kuchuluka kwa tiyi: 3 g
Kuchuluka kwa madzi: 200 ml
Kuthira koyamba: 3 mphindi
Kutsanulira: 2
Kutsuka masamba: Ayi

Kukoma

Zofotokoza za kukoma

Liquor Color: Orange-yellow (橙黄, chéng huáng), bright, clear. With increased aging time, color deepens to orange-red and reddish-brown. Young tea liquor may be lighter, with greenish tint.
Spent Leaves: Leaves unfold, revealing dark brown color with reddish cast. Stems and whole leaves are noticeable. Leaf is elastic, not loose — a sign of proper fermentation.

03 / Origin passport

Origin and production

Mtundu wa tiyi: Dark
Alt Names: Ān Chá (安茶, Ān Chá) — historical trade name, literally "tea from An[hui]"; Ruǎn Zhī Chá (软枝茶, ruǎn zhī chá) — folk name, "tea with soft branches"; Yùn Hé Chá (运合茶, yùn hé chá) — ancient name, recorded in Song dynasty sources.
Soil: Fertile, predominantly acidic red-yellow soils (红壤-黄壤), enriched with organic matter and minerals. High iron and aluminum content contributes to the formation of the characteristic flavor profile.
Регион: China (中国, Zhōngguó), Ānhuī Province (安徽省, Ānhuī Shěng), Huángshān City (黄山市, Huángshān Shì), Yī County (黟县, Yī Xiàn)

04 / Tea care

Keep it fresh

Enemies: Foreign odors (store separately from spices, perfumery, household chemicals), direct sunlight, excessive moisture, insects.
Humidity: 50–70%. Excessive humidity leads to unwanted molding, insufficient — to drying out and stopping maturation processes.
Kutentha kwa madzi: 15–30°C, without sharp fluctuations.

Tsatanetsatane

Amino Acids: L-theanine is present, whose content is favored by high-mountain growing conditions under diffused light. Participates in forming soft, sweetish aftertaste.
Mchere: Potassium, magnesium, manganese, fluorine, zinc, selenium. Tea from mountainous regions of Yi County contains increased amounts of manganese and zinc due to soil mineral composition.
Mavitamini: B-group vitamins (B₁, B₂, B₆), vitamin PP (nicotinic acid), trace amounts of vitamin C. Content of fat-soluble vitamins (E, K) increases during microbial fermentation.

Palibe ndemanga panobe. Tiuzeni maganizo anu pa tiyi uyu.

Lembani ndemanga

Patsani mlingo tiyi uyu ndikugawana malingaliro anu. Timayang'ana ndemanga iliyonse tisanaiyike.

Tiyi Wakuda wa Kale wa Yi

Numeric scores have not been added yet

Numeric scores have not been added yet

Brewing

Kupanga tiyi mwa gongfu

Kupanga tiyi mwa njira ya Kumadzulo

Zofotokoza za kukoma

Lembani ndemanga

Mungakondenso

Romani

Buckwheat wamba

Masamba a Senna

Hibiscus