Ufungaji Chai iliyotengenezwa Asili

Ufungaji wa bidhaa Yuyao Pubu Xianming

Rangi ya chai iliyotengenezwa Mwongozo wa kutengeneza chai

Maelezo ya asili Asili ya chai

Ensaiklopidia ya chai

Yuyao Pubu Xianming

Name: Yuyao Pubu Xianming
SKU: YUYAO-PUBU-XIANMING-CN

余姚瀑布仙茗

Bado hakuna ukadiriaji

Bado hakuna maoni · Andika maoni

Tea passport

Aina ya chai: Green Tea

SKU · YUYAO-PUBU-XIANMING-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 Aroma: A separate description is not found in the sources consulted.
Liquor Aroma: In “pine needle” — tender or high, lasting; in the “golden” — high and rich; in the “snowy” — rich and fresh.
Liquor Color: In “pine needle” — tender green, bright; in the “golden” — yellow, soft; in the “snowy” — emerald.
Spent Leaves: In the “golden” — “jade-yellow” (玉黄), opening like a flower; in the “snowy” of grade 700 — “jade-white” (玉白) with sparse veins; in the single bud — all buds.
Taste: In “pine needle” — fresh, mellow, refreshing (鲜醇爽口); in the “golden” and “snowy” — fresh and mellow, in the higher grades with a sweet aftertaste (回甘).

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
Climate: In the descriptions — clouds and mists for most of the year; figures are not found in the sources consulted.

Sifa za chai

Picking: In gardens with a flat canopy, picking begins when 10–15 buds kwa square meter meet the standard. The bud with its leaf is bent with two fingers so that it breaks off by itself.
Pluck Standard: There is no separate norm; it is set by the series: for the “single bud” (单芽精品) the spent leaves are all buds, for the top grade — whole buds with leaves.

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

Cultural Significance: The legend of Danqiuzi is also told in the Tiantai Mountains, but in the text of the Classic Yu Hong is directly named a native of Yuyao.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.