Ufungaji Chai iliyotengenezwa Asili

Ufungaji wa bidhaa Xījiàn Chūnxuě

Rangi ya chai iliyotengenezwa Mwongozo wa kutengeneza chai

Maelezo ya asili Asili ya chai

Ensaiklopidia ya chai

Xījiàn Chūnxuě

Name: Xījiàn Chūnxuě
SKU: XIJIAN-CHUNXUE-CN

西涧春雪

Bado hakuna ukadiriaji

Bado hakuna maoni · Andika maoni

Tea passport

Aina ya chai: Green Tea

SKU · XIJIAN-CHUNXUE-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, add the tea, pour the water down the side; first infusion — after 40–60 seconds; drink, leaving part of the liquor, and top up — two or three further infusions.
Kiasi cha chai: 3 g kwa 150 ml.
Teaware: A glass tumbler — in it you can see the leaf open into a “flower”.

Ladha

Wasifu wa ladha

Dry Leaf Appearance: Straight, flat and pressed down, even and solid, green and lustrous, with down (扁直平伏，匀齐壮实，绿润带毫).
Dry Leaf Aroma: No separate description found in the sources consulted.
Liquor Aroma: Clean, high and long-lasting, with a floral note (清香高长带花香). Reports note a high “chestnut” aroma (板栗香).
Liquor Color: Tender green and bright (汤色嫩绿明亮).
Spent Leaves: Even, opening into a “flower”, green and bright (叶底匀成朵绿亮).
Taste: Rich and mellow, with a sweet aftertaste (滋味醇厚回甘). The tea dictionary calls the taste fresh and brisk.

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 the district representative — mild, with abundant precipitation and a large day-night temperature range. Exact climate figures from a primary source are not found in the materials consulted.

Sifa za chai

Cultivar: Under the CNIPA requirements — Fuding Dabaicha (福鼎大白茶, *Fúdǐng dàbáichá*), the Huangshan population (黄山群体种) and other suitable improved varieties. The legend of seeds from Sichuan and Guizhou does not name a variety.

04 / Tea care

Keep it fresh

Storage: StorageGeneral practice for the class. In airtight packaging, in a refrigerator at 0–5°C, away from light, moisture and odors; best drunk within a year.

Maelezo

Health: Health PropertiesThere are no verified data on the effects of this particular tea.