Ufungaji Chai iliyotengenezwa Asili

Ufungaji wa bidhaa Chjaoping Yinshan Cha

Rangi ya chai iliyotengenezwa Mwongozo wa kutengeneza chai

Maelezo ya asili Asili ya chai

Ensaiklopidia ya chai

Chjaoping Yinshan Cha

Name: Chjaoping Yinshan Cha
SKU: ZHAOPING-YINSHAN-CHA-CN

昭平银杉茶

Bado hakuna ukadiriaji

Bado hakuna maoni · Andika maoni

Tea passport

Aina ya chai: Green Tea

SKU · ZHAOPING-YINSHAN-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
Kiasi cha chai: 3 g kwa 150 ml.
Teaware: A glass tumbler — the straight downy leaves can be seen in it — or a white gaiwan.

Ladha

Wasifu wa ladha

Dry Leaf Appearance: Slightly flat, covered with down through which the green shows (微扁、披毫隐绿). According to the evaluation — large and firm, straight, slightly flat, with hidden green and luster (肥壮，条直微扁，隐绿润泽).
Dry Leaf Aroma: No descriptions in the sources consulted.
Liquor Aroma: Clean and rich (清香浓郁); according to the evaluation — clean and high (清高). The highest grade has a fresh, tender aroma (鲜嫩香).
Liquor Color: Tender green and bright (嫩绿明亮).
Spent Leaves: Green and bright, with plump buds (绿亮、肥嫩露芽); according to the evaluation — plump and tender, with visible buds, green, bright and even (肥嫩显芽，绿亮匀整). The highest grade — single plump whole buds.
Taste: Mellow and clean (纯爽); according to the evaluation — fresh and mellow (鲜醇). The highest grade has a sweet aftertaste (回味甘甜).

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
Soil: Mountain red-yellow and yellow soils, on sandstone and shale rocks and on river and slope deposits; well drained, pH 5.0–6.5, organic matter 2.5–3.4%.

Sifa za chai

Picking: Spring — in February–April, autumn — in October–November. Leaf picked from May to September goes to maojian and other teas.
Raw Material: Young shoots of clonal varieties grown in the county, without spoilage, foreign odors or impurities.

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

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