Ufungaji Chai iliyotengenezwa Asili

Ufungaji wa bidhaa Shítái Xiāngyá

Rangi ya chai iliyotengenezwa Mwongozo wa kutengeneza chai

Maelezo ya asili Asili ya chai

Ensaiklopidia ya chai

Shítái Xiāngyá

Name: Shítái Xiāngyá
SKU: SHITAI-XIANGYA-CN

石台香芽

Bado hakuna ukadiriaji

Bado hakuna maoni · Andika maoni

Tea passport

Aina ya chai: Green Tea

SKU · SHITAI-XIANGYA-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
Kiasi cha chai: 3 g kwa 150 ml.
Teaware: A glass tumbler or a white gaiwan.

Ladha

Wasifu wa ladha

Dry Leaf Appearance: Tight, straight and even; the buds sturdy, with noticeable down; the color emerald green (外形紧直匀整、芽壮显毫、色泽翠绿). An agricultural portal writes “tight, thin, even” (紧细匀整) — instead of “straight” it has “thin”.
Dry Leaf Aroma: No separate description found in the sources consulted.
Liquor Aroma: Tender, high and long (嫩香高长).
Liquor Color: Tender green, clear (汤色嫩绿清澈).
Spent Leaves: Tender green, even and bright (叶底嫩绿匀亮).
Taste: Mellow, harmonious, fresh and brisk (滋味醇和鲜爽).

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 №632
Climate: According to a reference description — the monsoon climate of the northern edge of the subtropics: a clear change of seasons, abundant precipitation, a large daily temperature range and short sunshine hours.

Sifa za chai

Cultivar: According to the 2025 requirements — clonal varieties of provincial level and above: zhuye (槠叶种, *zhūyèzhǒng*), Shucha Zao (舒茶早, *Shūchá zǎo*), Anhui No. 3 (安徽3号) and others.
Picking: On the principle of “combining picking and leaving leaves, taking into account both quantity and quality”: in batches, on time, to a standard. Harvest dates are not found in the sources consulted.
Pluck Standard: No data found in the sources consulted.

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 county’s public green tea brand, under which local producers operate.
Name Breakdown: 石台 is Shitai County, literally “stone terrace”; 香芽 means “fragrant buds”.
Chemistry: Chemical CompositionThere are no physicochemical requirements in the 2025 text; no other data were found in the sources consulted either.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.