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Wenshan Baozhong
Wenshan Baozhong
Wenshan Baozhong
Wenshan Baozhong
Picha za bidhaa
100%

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Duka la puerh

Wenshan Baozhong

文山包种茶Wénshān bāozhǒng chá

Bado hakuna maoni · Andika maoni

Tea passport

Asili
CN
Msimu wa mavuno
Aprili, Novemba — Mei, Desemba · mavuno ya kilele: Aprili, Novemba
Aina ya chai
Taiwan Oolong

SKU · WENSHAN-BAOZHONG-CHA-CN

SKU · WENSHAN-BAOZHONG-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

2
  • Floral
  • Caramel
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
92 °C
Kiasi cha chai
6 g
Kiasi cha maji
100 ml
Mloweko wa kwanza
10 sekek
Muda unaoongezwa kwa kila mloweko
5 sekek
Miloweko
8
Suuza majani
Ndiyo

Utengenezaji

Utengenezaji wa kimagharibi

Joto la maji
88 °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 Appearance
Long (4–6 cm), tightly twisted strips of dark green color with light steel or olive tint. Compared to unroasted variant, leaves are darker and have more pronounced gloss.
Dry Leaf Aroma
Warm, multi-layered: at the base — floral foundation (orchid, gardenia), over which hang delicate notes of roasted grain, walnut and light caramel. When warming the vessel, honey accent is added.
Liquor Aroma
Warm notes of vanilla and roasted nut; in the cup the floral base returns with accents of honey and ripe peach. Characterized by long, softly fading aftertaste.
Liquor Color
Clear, light amber or golden-yellow (蜜黃色, mì huáng sè). With intensive roasting, transition to more saturated amber is possible.
Spent Leaves
Leaves unfold evenly, acquiring yellow-green color with brownish edges. Leaf blade is soft, integral.

03 / Origin passport

Origin and production

Aina ya chai
Oolong
Alt Names
Pouchong / Paochung — English transliteration variants; in colloquial speech in Taiwan sometimes "清茶" (Qīngchá, "pure tea").
Регион
CN

04 / Tea care

Keep it fresh

Enemies
Moisture, high temperature, foreign odors and direct light. Do not store near coffee, spices and flavored teas.

Maelezo

Maelezo

Alkaloidi
Caffeine — about 15–25 mg kwa cup (150 ml) with standard brewing, somewhat lower than green and red teas (black tea). Trace amounts of theobromine and theophylline are present.
Madini
Potassium, magnesium, manganese, fluorine, zinc, calcium. Mineral composition is determined by mountain soils of northern Taiwan and gives liquor characteristic mineral accents.
Vitamini
Vitamins C, B₁, B₂, B₆, PP (nicotinic acid); small amount of vitamin E.

Maoni

Bado hakuna maoni. Tuambie unachofikiri kuhusu chai hii.

Andika maoni

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