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Anji Huang Jin Ya
Anji Huang Jin Ya
Anji Huang Jin Ya
Anji Huang Jin Ya
Anji Huang Jin Ya
Anji Huang Jin Ya
Anji Huang Jin Ya
Anji Huang Jin Ya
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Magazin de puerh

Anji Huang Jin Ya

安吉黄金芽Ānjí huángjīn yá

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Tea passport

Origine
The Huángjīn Yá cultivar was discovered in the late 1990s at the "Deshi Jia" tea farm in Sānqīshì township, Yúyáo city, Zhèjiāng Province
Sezon de recoltă
martie, aprilie — aprilie, mai · recoltă principală: aprilie
Tip de ceai
Zhejiang Green Teas

SKU · ANJI-HUANGJIN-YA-CN

SKU · ANJI-HUANGJIN-YA-CN
Compară ceaiuri
Cum se prepară

01 / Sensations

Profil de gust

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.

Intensitate

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

7
  • Floral
  • Honey
  • Umami
  • Dried fruit
  • Creamy
  • Chestnut
  • Vegetal
Explorați notele de gust. Acolo unde filtrarea este disponibilă, selectați o notă pentru a vedea ceaiurile potrivite.Dosar
02 / Practice

Brewing

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

Preparare

Preparare gongfu

Temperatura apei
75 °C
Cantitatea de ceai
5 g
Volumul apei
100 ml
Prima infuzie
10 s
Timp adăugat per infuzie
5 s
Infuzii
3
Clătire
Nu

Preparare

Preparare occidentală

Temperatura apei
70 °C
Cantitatea de ceai
3 g
Volumul apei
200 ml
Prima infuzie
3 min
Infuzii
2
Clătire
Nu

Gust

Profil de gust

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

Tip de ceai
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)

Caracteristicile ceaiului

Caracteristicile ceaiului

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.

Detalii

Detalii

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

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