Pu-erh mağazası

Yaan Siyah Çayı

Name: Yaan Siyah Çayı
SKU: YA-AN-HEICHA-CN

雅安黑茶Yǎ'ān hēichá

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Tea passport

Menşe: China, Sìchuān Province, Ya'an Prefecture-level City

Hasat mevsimi: Mart, Nisan — Nisan, Mayıs, Haziran, Temmuz, Ağustos, Eylül, Ekim · ana hasat: Mart, Nisan, Mayıs

Çay türü: Dark Tea

SKU · YA-AN-HEICHA-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

6Çin çayı

Woody
Earthy
Dried fruit
Herbal
Mineral
Creamy

02 / Practice

Brewing

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

Demleme

Gongfu demleme

Su sıcaklığı: 100 °C
Çay miktarı: 6 g
Su hacmi: 100 ml
İlk demleme: 10 snn
Her infüzyonda eklenen süre: 5 snn
Demleme sayısı: 10
Durulama: Evet

Demleme

Batı tarzı demleme

Su sıcaklığı: 100 °C
Çay miktarı: 3 g
Su hacmi: 200 ml
İlk demleme: 3 dk
Demleme sayısı: 2
Durulama: Hayır

Tat

Tat profili

Dry Leaf Aroma: Clean, without foreign odors, with a warm base of aged tea. Fresh production — light grassy notes; aged batches — dried fruit sweetness and woody depth.
Liquor Color: From amber-red to deep red-brown (褐红明亮, hèhóng míngliàng), clear and dense, in the best samples — with characteristic ruby shine, resembling amber color.
Spent Leaves: Brown to dark brown, leaf dense, often with petiole inclusions. Texture soft but resilient — sign of complete fermentation.

03 / Origin passport

Origin and production

Çay türü: Dark
Alt Names: Ya'an Zàng Chá (雅安藏茶, Yǎ'ān Zàngchá — "Ya'an Tibetan Tea"), Nán Lù Biān Chá (南路边茶, Nánlù Biānchá — "Southern Border Tea"), as well as historical variants: hei cha (黑茶), wu cha (乌茶, "black tea"), da cha (大茶, "big tea"), ya cha (雅茶, "Ya'an tea").
Регион: China, Sìchuān Province (四川省, Sìchuān Shěng), Ya'an Prefecture-level City (雅安市, Yǎ'ān Shì)

04 / Tea care

Keep it fresh

Saklama kabı: Paper or cardboard packaging providing minimal air exchange — optimal. Airtight packaging is suitable only for short-term storage of already stabilized batches. Pressed forms can be stored on wooden shelves.
Humidity: Moderate — about 50–70%. At too low humidity (<40%) tea "freezes" and maturation process slows; at excessive (>75%) — mold risk increases.
Su sıcaklığı: 15–25 °C, without overheating and direct sunlight. Sharp temperature fluctuations are undesirable.

Ayrıntılar

Alkaloidler: Caffeine (咖啡碱, kāfēijiǎn) — content moderate, lower than in green teas, thanks to partial degradation during prolonged fermentation. Theobromine and theophylline are also present.
Amino Acids: Including L-theanine (L-茶氨酸) — an amino acid characteristic of tea leaf, providing mild relaxing effect. Total free amino acid content is moderate, since part of them is consumed in Maillard reactions during fermentation.
Vitaminler: B-group vitamins (B₁, B₂, B₆), vitamin C (in small amounts, partially destroyed during fermentation), vitamin PP (nicotinic acid).

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Yaan Siyah Çayı

Numeric scores have not been added yet

Numeric scores have not been added yet

Brewing

Gongfu demleme

Batı tarzı demleme

Tat profili

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