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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

Origem
China, Sìchuān Province, main production areas: Ya'an Prefecture, Gānzī Prefecture, Ābā Prefecture, as well as some other areas bordering the Tibet Autonomous Region
Época de colheita
março, Abril — Abril, Maio, junho, Julho, Agosto, Setembro, Outubro · pico da colheita: março, Abril, Maio
Tipo de chá
Dark Tea

SKU · SICHUAN-BIAN-CHA-CN

SKU · SICHUAN-BIAN-CHA-CN
Comparar chás
Como preparar

01 / Sensations

Perfil de sabor

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.

Intensidade

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
Explore as notas de sabor. Quando o filtro estiver disponível, selecione uma nota para ver os chás correspondentes.Dossiê
02 / Practice

Brewing

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

Preparo

Preparo gongfu

Temperatura da água
95 °C
Quantidade de chá
7 g
Volume de água
100 ml
Primeira infusão
10 s
Tempo adicionado por infusão
5 s
Infusões
9
Enxágue
Sim

Preparo

Preparo ocidental

Temperatura da água
93 °C
Quantidade de chá
3 g
Volume de água
200 ml
Primeira infusão
3 min
Infusões
2
Enxágue
Não

Sabor

Perfil de sabor

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

Tipo de chá
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

Características do chá

Características do chá

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

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

Detalhes

Detalhes

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.
Alcaloides
Caffeine, theobromine, theophylline.
Amino Acids
Including L-theanine.
Essential Oils
Determine the rich aroma of tea.
Minerais
Potassium, fluorine, magnesium, manganese, iron, selenium.
Polifenóis
Tannins that give tea astringency and have antioxidant properties.
Vitaminas
C, B group, E, K.

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