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Sichuan Bian Cha
Sichuan Bian Cha
Sichuan Bian Cha
Sichuan Bian Cha
Picha za bidhaa
100%

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Sichuan Bian Cha

四川边茶Sìchuān biān chá

Bado hakuna maoni · Andika maoni

Tea passport

Asili
China, Sìchuān Province, main production areas: Ya'an Prefecture, Gānzī Prefecture, Ābā Prefecture, as well as some other areas bordering the Tibet Autonomous Region
Msimu wa mavuno
Machi, Aprili — Aprili, Mei, Juni, Julai, Agosti, Septemba, Oktoba · mavuno ya kilele: Machi, Aprili, Mei
Aina ya chai
Dark Tea

SKU · SICHUAN-BIAN-CHA-CN

SKU · SICHUAN-BIAN-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
  • Woody
  • Earthy
  • Dried fruit
  • 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
95 °C
Kiasi cha chai
7 g
Kiasi cha maji
100 ml
Mloweko wa kwanza
10 sekek
Muda unaoongezwa kwa kila mloweko
5 sekek
Miloweko
9
Suuza majani
Ndiyo

Utengenezaji

Utengenezaji wa kimagharibi

Joto la maji
93 °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

Dry Leaf Aroma
Rich, with notes of wood, earth, dried fruits, spices, sometimes with smoky or "cellar" nuances. With age, the aroma becomes more complex and deep.
Liquor Aroma
Bright, woody-spicy, with shades of dried fruits, nuts, sometimes with light smokiness.
Liquor Color
From dark amber to reddish-brown, clear, rich.
Spent Leaves
Large, whole or broken leaves, dark brown color.

03 / Origin passport

Origin and production

Aina ya chai
Dark
Climate
Subtropical monsoon climate with distinct seasons. Characterized by high humidity, abundant precipitation, frequent fogs and moderate amounts of sunlight. Average annual temperature ranges from 14 to 19°C.
Soil
Diverse, but mainly fertile soils rich in organic matter and minerals.
Регион
China, Sìchuān Province (四川, Sìchuān), main production areas: Ya'an Prefecture (雅安, Yǎ'ān), Gānzī Prefecture (甘孜, Gānzī), Ābā Prefecture (阿坝, Ābā), as well as some other areas bordering the Tibet Autonomous Region

Sifa za chai

Sifa za chai

Picking
Picking occurs, as a rule, in summer and autumn, when the leaves reach maturity.
Pluck Standard
Varies depending on the tea variety. Both young leaves (bud and 2-3 leaves) and more mature leaves with petioles can be used.
Raw Material
Lower than for elite teas. The main thing is that the leaves are healthy and undamaged.

04 / Tea care

Keep it fresh

Chombo cha kuhifadhia
It is best to store Sichuan Bian Cha in original packaging, if it provides sufficient tightness and ventilation. You can also use:

Maelezo

Maelezo

Cultural Significance
Sichuan Bian Cha has played an important role in the economy, politics and culture of both China and Tibet for centuries. It was not just a commodity, but also a means of strengthening ties between different peoples.
Alkaloidi
Caffeine, theobromine, theophylline.
Amino Acids
Including L-theanine.
Essential Oils
Determine the rich aroma of tea.
Madini
Potassium, fluorine, magnesium, manganese, iron, selenium.
Polifenoli
Tannins that give tea astringency and have antioxidant properties.
Vitamini
C, B group, E, K.

Maoni

Bado hakuna maoni. Tuambie unachofikiri kuhusu chai hii.

Andika maoni

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