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Sìchuān biān chá
Sìchuān biān chá
Sìchuān biān chá
Sìchuān biān chá
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Sìchuān biān chá

四川边茶Sìchuān biān chá

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Tea passport

Pochodzenie
China, Sìchuān Province, main production areas: Ya'an Prefecture, Gānzī Prefecture, Ābā Prefecture, as well as some other areas bordering the Tibet Autonomous Region
Sezon zbioru
marzec, kwiecień — kwiecień, maj, czerwiec, lipiec, sierpień, wrzesień, październik · główny zbiór: marzec, kwiecień, maj
Rodzaj herbaty
Dark Tea

SKU · SICHUAN-BIAN-CHA-CN

SKU · SICHUAN-BIAN-CHA-CN
Porównaj herbaty
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
—

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
  • Woody
  • Earthy
  • Dried fruit
  • Spicy
Poznaj nuty smakowe. Jeśli filtr jest dostępny, wybierz nutę, aby zobaczyć pasujące herbaty.Dossier
02 / Practice

Brewing

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

Parzenie

Parzenie gongfu

Temperatura wody
95 °C
Ilość herbaty
7 g
Objętość wody
100 ml
Pierwsze parzenie
10 s
Czas dodawany do każdego parzenia
5 s
Liczba parzeń
9
Przepłukanie
Tak

Parzenie

Parzenie zachodnie

Temperatura wody
93 °C
Ilość herbaty
3 g
Objętość wody
200 ml
Pierwsze parzenie
3 min
Liczba parzeń
2
Przepłukanie
Nie

Smak

Profil smakowy

Dry Leaf Aroma
Rich, with notes of wood, earth, dried fruits, spices, sometimes with smoky or "cellar" nuances. With age, the aroma becomes more complex and deep.
Liquor Aroma
Bright, woody-spicy, with shades of dried fruits, nuts, sometimes with light smokiness.
Liquor Color
From dark amber to reddish-brown, clear, rich.
Spent Leaves
Large, whole or broken leaves, dark brown color.

03 / Origin passport

Origin and production

Rodzaj herbaty
Dark
Climate
Subtropical monsoon climate with distinct seasons. Characterized by high humidity, abundant precipitation, frequent fogs and moderate amounts of sunlight. Average annual temperature ranges from 14 to 19°C.
Soil
Diverse, but mainly fertile soils rich in organic matter and minerals.
Регион
China, Sìchuān Province (四川, Sìchuān), main production areas: Ya'an Prefecture (雅安, Yǎ'ān), Gānzī Prefecture (甘孜, Gānzī), Ābā Prefecture (阿坝, Ābā), as well as some other areas bordering the Tibet Autonomous Region

Charakterystyka herbaty

Charakterystyka herbaty

Picking
Picking occurs, as a rule, in summer and autumn, when the leaves reach maturity.
Pluck Standard
Varies depending on the tea variety. Both young leaves (bud and 2-3 leaves) and more mature leaves with petioles can be used.
Raw Material
Lower than for elite teas. The main thing is that the leaves are healthy and undamaged.

04 / Tea care

Keep it fresh

Opakowanie do przechowywania
It is best to store Sichuan Bian Cha in original packaging, if it provides sufficient tightness and ventilation. You can also use:

Szczegóły

Szczegóły

Cultural Significance
Sichuan Bian Cha has played an important role in the economy, politics and culture of both China and Tibet for centuries. It was not just a commodity, but also a means of strengthening ties between different peoples.
Alkaloidy
Caffeine, theobromine, theophylline.
Amino Acids
Including L-theanine.
Essential Oils
Determine the rich aroma of tea.
Minerały
Potassium, fluorine, magnesium, manganese, iron, selenium.
Polifenole
Tannins that give tea astringency and have antioxidant properties.
Witaminy
C, B group, E, K.

Opinie

Nie ma jeszcze opinii. Powiedz nam, co sądzisz o tej herbacie.

Napisz opinię

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