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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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Anji Huang Jin Ya

安吉黄金芽Ānjí huángjīn yá

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Tea passport

Pôvod
The Huángjīn Yá cultivar was discovered in the late 1990s at the "Deshi Jia" tea farm in Sānqīshì township, Yúyáo city, Zhèjiāng Province
Sezóna zberu
marec, apríl — apríl, máj · hlavný zber: apríl
Druh čaju
Zhejiang Green Teas

SKU · ANJI-HUANGJIN-YA-CN

SKU · ANJI-HUANGJIN-YA-CN
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Ako lúhovať

01 / Sensations

Chuťový profil

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.

Intenzita

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
Objavujte chuťové tóny. Kde je dostupné filtrovanie, vyberte tón a zobrazia sa zodpovedajúce čaje.Dokumentácia
02 / Practice

Brewing

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

Lúhovanie

Lúhovanie gongfu

Teplota vody
75 °C
Množstvo čaju
5 g
Objem vody
100 ml
Prvý nálev
10 s
Čas pridaný na nálev
5 s
Nálevy
3
Prepláchnutie
Nie

Lúhovanie

Západné lúhovanie

Teplota vody
70 °C
Množstvo čaju
3 g
Objem vody
200 ml
Prvý nálev
3 min
Nálevy
2
Prepláchnutie
Nie

Chuť

Chuťový profil

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

Druh čaju
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)

Charakteristika čaju

Charakteristika čaju

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.

Podrobnosti

Podrobnosti

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

Recenzie

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