Ufungaji Chai iliyotengenezwa Asili

Ufungaji wa bidhaa Shaowu Suitong Cha

Rangi ya chai iliyotengenezwa Mwongozo wa kutengeneza chai

Maelezo ya asili Asili ya chai

Ensaiklopidia ya chai

Shaowu Suitong Cha

Name: Shaowu Suitong Cha
SKU: SHAOWU-SUITONG-CHA-CN

邵武碎铜茶

Bado hakuna ukadiriaji

Bado hakuna maoni · Andika maoni

Tea passport

Aina ya chai: Green Tea

SKU · SHAOWU-SUITONG-CHA-CN

Linganisha chai

Jinsi ya kutengeneza chai

01 / Sensations

Wasifu wa ladha

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

Maelezo ya ladha bado hayapo kwa chai hii.

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.

Utengenezaji

Utengenezaji wa kimagharibi

Joto la maji: 80 - 85 °C
Process: Warm the teaware, pour the water down the side, first infusion — after 40–60 seconds, then two or three repeat infusions, leaving part of the liquor.
Kiasi cha chai: 3 g kwa 150 ml.
Teaware: A glass tumbler — in a 2015 report green *suìtóng chá* was brewed in exactly that.

Ladha

Wasifu wa ladha

Dry Leaf Appearance: Thin, graceful strands, lush green, even and clean (条细秀，色泽绿润、匀整洁净).
Dry Leaf Aroma: No separate description in the sources consulted.
Liquor Color: Tender green (汤色嫩绿).
Spent Leaves: Tender green; the tea withstands many infusions (叶底嫩绿，耐冲泡).
Taste: Fresh, rich and mellow (味鲜浓醇).

03 / Origin passport

Origin and production

Aina ya chai: Green
Geographical Indication Status: Ndiyo
Geographical Indication Standard: CNIPA 地理标志产品认定 №640

Sifa za chai

Cultivar: Secondo i requisiti del 2012, Anhui zhuyezhong (安徽槠叶种), Fuyun n. 6 (福云6号) e il locale Wuyishan caicha (武夷菜茶).

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; best drunk within a year.

Maelezo

Cultural Significance: The production technique has been included in the Nanping-level list of intangible heritage (according to a reference website — in 2010, in the second list).
Health: Health PropertiesThere are no verified data on the effects of this particular tea.