ඇසුරුම්කරණය සාදන ලද තේ ප්‍රභවය

නිෂ්පාදන ඇසුරුම්කරණය වෙන්චෞ සාඕචා

සාදන ලද තේ වර්ණය තේ සෑදීමේ මාර්ගෝපදේශය

ප්‍රභව සටහන් තේ ප්‍රභවය

තේ විශ්වකෝෂය

වෙන්චෞ සාඕචා

Name: වෙන්චෞ සාඕචා
SKU: WENZHOU-ZAOCHA-CN

温州早茶

තවමත් ශ්‍රේණිගත කිරීම් නොමැත

තවම සමාලෝචන නොමැත · සමාලෝචනයක් ලියන්න

Tea passport

තේ වර්ගය: Green Tea

SKU · WENZHOU-ZAOCHA-CN

තේ සංසන්දනය කරන්න

තේ සාදන ආකාරය

01 / Sensations

රස පැතිකඩ

From the first impression to the smallest tasting note.

Intensity, balance and flavor notes

TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.

Flavor descriptors

Tasting notes

මෙම තේ සඳහා රස විස්තරය තවමත් ලබා ගත නොහැක.

Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

02 / Practice

Brewing

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

තේ සෑදීම

බටහිර තේ සෑදීම

ජල උෂ්ණත්වය: 80 - 85 °C
Teaware: A tall glass tumbler or a white gaiwan.

රසය

රස පැතිකඩ

Dry Leaf Appearance: Curled — tight, thin, emerald strands with visible down (紧细、翠绿显毫). Flat — a smooth, straight leaf, tender green, with a fresh luster (扁平光直、嫩绿鲜润).
Dry Leaf Aroma: No separate description is found in the sources consulted.
Liquor Aroma: Curled — tender and lasting (嫩香持久); flat — high and lasting (香高持久).
Liquor Color: For both forms — tender green, bright (嫩绿明亮).
Spent Leaves: Tender, even, opening into a “flower” (嫩匀成朵); in the flat form also tender green and bright.
Taste: Curled — tender, fresh, sweetish and brisk (嫩鲜甘爽); flat — fresh, mellow, sweetish and brisk (鲜醇甘爽).

03 / Origin passport

Origin and production

තේ වර්ගය: Green
Geographical Indication Standard: CNIPA 地理标志产品认定 №640
Climate: The city agricultural channel (2025) describes it with the formula “three eighteens”: mean annual temperature 18 °C, 1800 mm of precipitation and 1800 hours of sunshine a year.
Soil: According to the document — deep red or yellow soils, pH 4.5–6.5, organic matter more than 1.0%.

තේ ලක්ෂණ

Pluck Standard: From a bud with a just-unfolded leaf to a bud with three leaves; the shoot whole, fresh, even and clean. Picking is done in batches, according to the grade of the tea to be made.
Raw Material: Only picking by “lifting the hand” (提手采), without old leaf; the leaf is carried in bamboo baskets, not packed down.

04 / Tea care

Keep it fresh

Storage: StorageClass practice. In airtight packaging, in a refrigerator at 0–5 °C, away from light, moisture and odors. Early tea is valued for its freshness — it is better to drink it within a year.

විස්තර

Cultural Significance: The name serves as a signboard for all the tea of the prefecture: the county marks are sold under their own names, and the brand adds the name of the city to them.
Name Breakdown: “*Wēnzhōu*” (温州) is the name of the prefecture; “*zǎochá*” (早茶) means “early tea”. The word speaks of the picking time, not of a variety or a class.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.