Ufungaji Chai iliyotengenezwa Asili

Ufungaji wa bidhaa Yīshān Shímò Chá

Rangi ya chai iliyotengenezwa Mwongozo wa kutengeneza chai

Maelezo ya asili Asili ya chai

Ensaiklopidia ya chai

Yīshān Shímò Chá

Name: Yīshān Shímò Chá
SKU: YISHAN-SHIMO-CHA-CN

黟山石墨茶

Bado hakuna ukadiriaji

Bado hakuna maoni · Andika maoni

Tea passport

Aina ya chai: Green Tea

SKU · YISHAN-SHIMO-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

Brewing: BrewingClass practice for green tea: 80–85 °C, 3 g kwa 150 ml, a white gaiwan or a glass tumbler. Warm the teaware, first infusion — about a minute, then two or three infusions with increasing steeping time.

Ladha

Wasifu wa ladha

Dry Leaf Appearance: Granules round, tight and heavy, even, ink-green with down; the registration — “ink-green with an emerald glint” (墨绿透翠).
Dry Leaf Aroma: Not described separately from the liquor in the documents.
Liquor Aroma: Rich chestnut (栗香馥郁); the registration — tender chestnut with a floral note.
Liquor Color: Yellow-green, bright (黄绿明亮) — in both documents.
Spent Leaves: Tender, yellow-green, even and glossy; the registration — soft, green, glossy.
Taste: Mellow and brisk, with a sweet aftertaste; the registration — full and mellow.

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 №588; 黄山市政府受保护地理标志产品名录
Climate: The northern edge of the central subtropical zone, humid monsoon; mean annual temperature 15.8 °C, 1686 mm of precipitation, humidity about 80%, frost-free period about 220 days. Forest cover is 84.7%.
Soil: According to the protection requirements — mountain yellow and yellow-red soils, a layer of more than 60 cm, organic matter no less than 4.0%, pH 4.0–6.5. The registration, with the same layer and organic matter, gives pH 5.0–6.5.

Sifa za chai

Cultivar: According to the protection requirements — the local population of the county and varieties suited to local conditions; the registration specifies: the Huangshan population (黄山群体种) or clones selected from it. The names of the clones are not given in the sources.

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. According to the protection requirements, the tea is packed immediately after it cools.

Maelezo

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