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Ceai verde Huáijí
Ceai verde Huáijí
Ceai verde Huáijí
Ceai verde Huáijí
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Ceai verde Huáijí

怀集绿茶Huáijí lǜchá

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Tea passport

Origine
China, Guǎngdōng Province, Zhàoqìng City, Huáijí County
Sezon de recoltă
martie, aprilie — aprilie, mai · recoltă principală: aprilie
Tip de ceai
Green Tea

SKU · HUAIJI-LUCHA-CN

SKU · HUAIJI-LUCHA-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

3
  • Floral
  • 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 Appearance
Thin, uniform tea particles with clean shape; color — rich green with light luster. In highest grades — noticeable white down.
Dry Leaf Aroma
Fresh, clean, with distinct chestnut undertones (栗香, lì xiāng). In premium batches — light floral notes.
Liquor Aroma
Clean, bright; chestnut tone unfolds more fully, complemented by gentle sweetness and green freshness.
Liquor Color
Green or yellow-green, bright and clear (明亮清澈, míngliàng qīngchè).
Spent Leaves
Tender green, uniform, elastic. Leaves retain integrity and fresh green color.

03 / Origin passport

Origin and production

Tip de ceai
Green
Регион
China, Guǎngdōng Province (广东, Guǎngdōng), Zhàoqìng City (肇庆, Zhàoqìng), Huáijí County (怀集县, Huáijí xiàn)

Caracteristicile ceaiului

Caracteristicile ceaiului

Cultivar
Local population varieties (群体种, qúntǐ zhǒng), adapted to the mountain climate of northwestern Guangdong. Regional cultivars selected for both green and red tea needs are also used.
Picking
Spring harvest is primary (March–April); for premium batches — early spring buds before Qīngmíng (清明). Summer and autumn harvests are used for mass-market batches.
Pluck Standard
For highest grades — one bud and one to two upper leaves (一芽一叶 — 一芽二叶). For ordinary batches — one bud and two to three leaves.
Raw Material
Intact, freshly picked, without mechanical damage. Rapid delivery to production is critical due to high average daily temperatures in the subtropics.

04 / Tea care

Keep it fresh

Условия хранения
Не указаны для этой партии.

Detalii

Detalii

Alcaloizi
Caffeine — 2–3.5% dry weight. Theobromine and theophylline — in trace amounts.
Amino Acids
Elevated content relative to average levels for regional green teas — result of high-mountain terroir, frequent fogs, and diffused lighting. L-theanine (L-茶氨酸) — key amino acid determining taste softness and sweetness.
Essential Oils
Linalool, geraniol, cis-3-hexenol (responsible for "green" tone); pyrazines — for chestnut undertones.
Minerale
Elevated selenium (Se) content — reflection of regional soil geochemical profile. Potassium, magnesium, phosphorus, zinc are present.
Polifenoli
Content — typical for high-mountain green teas of the subtropical zone (~28–32% dry weight). Catechins (EGCG, ECG, EC) provide antioxidant activity.
Vitamine
Vitamin C, B-group vitamins (B₁, B₂), carotenoids.

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