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Anji Huang Jin Ya

Name: Anji Huang Jin Ya
SKU: ANJI-HUANGJIN-YA-CN

安吉黄金芽Ānjí huángjīn yá

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Tea passport

Pochodzenie: The Huángjīn Yá cultivar was discovered in the late 1990s at the "Deshi Jia" tea farm in Sānqīshì township, Yúyáo city, Zhèjiāng Province

Sezon zbioru: marzec, kwiecień — kwiecień, maj · główny zbiór: kwiecień

Rodzaj herbaty: Zhejiang Green Teas

SKU · ANJI-HUANGJIN-YA-CN

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Sposób parzenia

01 / Sensations

Profil smakowy

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.

Intensywność

0 — 5

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Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Taste balance

5 axes

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Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Note wheel

7

7Chińska herbata

Floral
Honey
Umami
Dried fruit
Creamy
Chestnut
Vegetal

02 / Practice

Brewing

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

Parzenie

Parzenie gongfu

Temperatura wody: 75 °C
Ilość herbaty: 5 g
Objętość wody: 100 ml
Pierwsze parzenie: 10 s
Czas dodawany do każdego parzenia: 5 s
Liczba parzeń: 3
Przepłukanie: Nie

Parzenie

Parzenie zachodnie

Temperatura wody: 70 °C
Ilość herbaty: 3 g
Objętość wody: 200 ml
Pierwsze parzenie: 3 min
Liczba parzeń: 2
Przepłukanie: Nie

Smak

Profil smakowy

Dry Leaf Aroma: Delicate, sweetish, with notes of ripe persimmon, roasted chestnuts, pumpkin seeds, light oiliness (clarified butter) and fresh asparagus. In highest grades a delicate floral note is present.
Liquor Aroma: Fresh, mild, floral-herbaceous, with tones of meadow grasses, violet powder, light citrus acidity and barely perceptible creamy tone. As it cools, nutty and honey notes unfold.
Liquor Color: Transparent, bright, clear golden-yellow, sometimes described as "chrysanthemum color" or "Japanese persimmon color." When cooling, the color becomes even more saturated and deep.

03 / Origin passport

Origin and production

Rodzaj herbaty: Green
Soil: Acidic or slightly acidic (pH 4.5–6.0), loose, well-drained, with deep soil profile (over 80 cm), high humus and organic matter content, rich in potassium, manganese and iron. Water stagnation is not permitted.
Регион: The Huángjīn Yá cultivar (黄金芽, Huángjīn Yá) was discovered in the late 1990s at the "Deshi Jia" tea farm (德氏家茶场) in Sānqīshì township (三七市镇, Sānqīshì zhèn), Yúyáo city (余姚市, Yúyáo shì), Zhèjiāng Province (浙江, Zhèjiāng)

Charakterystyka herbaty

Pluck Standard: For highest grades — one bud (一芽, yī yá) or one bud + one young leaf (一芽一叶, yī yá yī yè). For standard grades — one bud + two leaves (一芽二叶, yī yá èr yè). Only undamaged shoots of uniform golden color are harvested.
Raw Material: Shoots must be fresh, tender, without mechanical damage and signs of disease. Shoots with pronounced golden-yellow coloration are preferred — a sign of high amino acid and carotenoid content.

04 / Tea care

Keep it fresh

Условия хранения: Не указаны для этой партии.

Szczegóły

Essential Oils: Present in small amounts; responsible for floral-herbaceous aroma of the liquor.
Minerały: Potassium, fluorine, manganese, zinc, selenium and other trace elements.
Witaminy: Vitamin C, B-group vitamins (B₁, B₂), PP (niacin). Vitamin C concentration may be higher than in Anji Bai Cha.

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Anji Huang Jin Ya

Numeric scores have not been added yet

Numeric scores have not been added yet

Brewing

Parzenie gongfu

Parzenie zachodnie

Profil smakowy

Napisz opinię

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