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Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Ürün görselleri
100%

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Pu-erh mağazası

Hēi Jīn

黑金hēi jīn

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Tea passport

Menşe
China, Fújiàn Province
Hasat mevsimi
Mart, Nisan — Mayıs, Haziran · ana hasat: Nisan, Mayıs
Çay türü
Gaiwan

SKU · HEI-JIN-CN

SKU · HEI-JIN-CN
Çayları karşılaştır
Nasıl demlenir

01 / Sensations

Tat profili

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.

Yoğunluk

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

6
  • Honey
  • Dried fruit
  • Cocoa
  • Spicy
  • Chestnut
  • Caramel
Tat notlarını keşfedin. Filtrelemenin mevcut olduğu yerlerde eşleşen çayları görmek için bir not seçin.Dosya
02 / Practice

Brewing

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

Demleme

Gongfu demleme

Su sıcaklığı
93 °C
Çay miktarı
5 g
Su hacmi
100 ml
İlk demleme
10 snn
Her infüzyonda eklenen süre
5 snn
Demleme sayısı
4
Durulama
Evet

Demleme

Batı tarzı demleme

Su sıcaklığı
88 °C
Çay miktarı
3 g
Su hacmi
200 ml
İlk demleme
3 dk
Demleme sayısı
2
Durulama
Hayır

Tat

Tat profili

Dry Leaf Aroma
Rich, multi-layered: dominated by notes of freshly baked rye bread, baked fruits (apple, dried apricot, prunes), dark chocolate and honey. In the background — malty, spicy and nutty shades. Delicate caramel note may be present.
Liquor Color
Dark amber, reddish-brown, clear and transparent, with rich shade. Liquor is dense, oily in light. With subsequent infusions, color gradually acquires reddish tone.
Spent Leaves
Whole, opened leaves and buds of dark brown color with reddish-copper shade. Tips retain golden tone. Leaf is elastic, with good "liveliness", evenly fermented, without burnt or under-fermented areas.

03 / Origin passport

Origin and production

Çay türü
Red
Регион
China, Fújiàn Province (福建, Fújiàn)

Çay özellikleri

Çay özellikleri

Cultivar
For Hei Jin production, famous Fujian tea bush varieties are predominantly used. Main cultivars:
Picking
Spring harvest — March–April, predominantly the Qīngmíng (清明, Qīngmíng) period and early Gǔyǔ (谷雨, Gǔyǔ). Spring raw material provides the highest amino acid content and the most delicate flavor.
Raw Material
High. Buds must be whole, tender, covered with dense down. Leaves — young, elastic, without damage or spots. Raw material from high-altitude plantations is preferable, providing higher amino acid content.

04 / Tea care

Keep it fresh

Условия хранения
Не указаны для этой партии.

Ayrıntılar

Ayrıntılar

Alkaloidler
Caffeine (~3–4% of dry mass) provides tonic effect. Theobromine and theophylline are present in trace amounts, providing mild vasodilating and diuretic action.
Mineraller
Potassium (K), magnesium (Mg), manganese (Mn), fluorine (F), zinc (Zn), iron (Fe), selenium (Se). Mineral profile depends on growing soils.
Vitaminler
B-group vitamins (B₁, B₂, B₆), vitamin E, vitamin K. Vitamin C content in red tea is significantly reduced compared to green tea due to oxidative processes.

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