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Sichuan Bian Ceai
Sichuan Bian Ceai
Sichuan Bian Ceai
Sichuan Bian Ceai
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Magazin de puerh

Sichuan Bian Ceai

四川边茶Sìchuān biān chá

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Tea passport

Origine
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 de recoltă
martie, aprilie — aprilie, mai, iunie, iulie, august, septembrie, octombrie · recoltă principală: martie, aprilie, mai
Tip de ceai
Dark Tea

SKU · SICHUAN-BIAN-CHA-CN

SKU · SICHUAN-BIAN-CHA-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

4
  • Woody
  • Earthy
  • Dried fruit
  • Spicy
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
95 °C
Cantitatea de ceai
7 g
Volumul apei
100 ml
Prima infuzie
10 s
Timp adăugat per infuzie
5 s
Infuzii
9
Clătire
Da

Preparare

Preparare occidentală

Temperatura apei
93 °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
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

Tip de ceai
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

Caracteristicile ceaiului

Caracteristicile ceaiului

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

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

Detalii

Detalii

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

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