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古黟黑茶Gǔ yī hēi chá

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Tea passport

Asili
China, Ānhuī Province, Huángshān City, Yī County
Msimu wa mavuno
Machi, Aprili — Aprili, Mei, Juni, Julai, Agosti, Septemba, Oktoba · mavuno ya kilele: Machi, Aprili, Mei
Aina ya chai
Dark Tea

SKU · GU-YI-HEI-CHA-CN

SKU · GU-YI-HEI-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

Example profile Tea data

TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.

Kiwango

0 — 5
—

Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Taste balance

5 axes
—

Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Note wheel

4
  • Earthy
  • Dried fruit
  • Herbal
  • Spicy
Chunguza maelezo ya ladha. Pale ambapo kuchuja kunapatikana, chagua ladha ili uone chai zinazolingana.Jalada
02 / Practice

Brewing

Choose a method and start with the parameters published for this tea.

Utengenezaji

Utengenezaji wa gongfu

Joto la maji
100 °C
Kiasi cha chai
6 g
Kiasi cha maji
100 ml
Mloweko wa kwanza
10 sekek
Muda unaoongezwa kwa kila mloweko
5 sekek
Miloweko
10
Suuza majani
Ndiyo

Utengenezaji

Utengenezaji wa kimagharibi

Joto la maji
100 °C
Kiasi cha chai
3 g
Kiasi cha maji
200 ml
Mloweko wa kwanza
3 dak
Miloweko
2
Suuza majani
Hapana

Ladha

Wasifu wa ladha

Liquor Color
Orange-yellow (橙黄, chéng huáng), bright, clear. With increased aging time, color deepens to orange-red and reddish-brown. Young tea liquor may be lighter, with greenish tint.
Spent Leaves
Leaves unfold, revealing dark brown color with reddish cast. Stems and whole leaves are noticeable. Leaf is elastic, not loose — a sign of proper fermentation.

03 / Origin passport

Origin and production

Aina ya chai
Dark
Alt Names
Ān Chá (安茶, Ān Chá) — historical trade name, literally "tea from An[hui]"; Ruǎn Zhī Chá (软枝茶, ruǎn zhī chá) — folk name, "tea with soft branches"; Yùn Hé Chá (运合茶, yùn hé chá) — ancient name, recorded in Song dynasty sources.
Soil
Fertile, predominantly acidic red-yellow soils (红壤-黄壤), enriched with organic matter and minerals. High iron and aluminum content contributes to the formation of the characteristic flavor profile.
Регион
China (中国, Zhōngguó), Ānhuī Province (安徽省, Ānhuī Shěng), Huángshān City (黄山市, Huángshān Shì), Yī County (黟县, Yī Xiàn)

04 / Tea care

Keep it fresh

Enemies
Foreign odors (store separately from spices, perfumery, household chemicals), direct sunlight, excessive moisture, insects.
Humidity
50–70%. Excessive humidity leads to unwanted molding, insufficient — to drying out and stopping maturation processes.
Joto la maji
15–30°C, without sharp fluctuations.

Maelezo

Maelezo

Amino Acids
L-theanine is present, whose content is favored by high-mountain growing conditions under diffused light. Participates in forming soft, sweetish aftertaste.
Madini
Potassium, magnesium, manganese, fluorine, zinc, selenium. Tea from mountainous regions of Yi County contains increased amounts of manganese and zinc due to soil mineral composition.
Vitamini
B-group vitamins (B₁, B₂, B₆), vitamin PP (nicotinic acid), trace amounts of vitamin C. Content of fat-soluble vitamins (E, K) increases during microbial fermentation.

Maoni

Bado hakuna maoni. Tuambie unachofikiri kuhusu chai hii.

Andika maoni

Kadiria chai hii na ushiriki maoni yako. Tunakagua kila maoni kabla ya kuyachapisha.