پیکنگ بنی ہوئی چائے ماخذ

مصنوعات کی پیکنگ ہوانگ گانگ شان یو لو

بنی ہوئی چائے کا رنگ چائے بنانے کا طریقہ

ماخذ کی تفصیلات چائے کا ماخذ

چائے کا انسائیکلوپیڈیا

ہوانگ گانگ شان یو لو

Name: ہوانگ گانگ شان یو لو
SKU: HUANGGANGSHAN-YULU-CN

黄岗山玉绿

ابھی تک کوئی درجہ بندی نہیں

ابھی تک کوئی تبصرہ نہیں · تبصرہ لکھیں

Tea passport

چائے کی قسم: Green Tea

SKU · HUANGGANGSHAN-YULU-CN

چائے کا موازنہ کریں

چائے کیسے بنائیں

01 / Sensations

ذائقے کا پروفائل

From the first impression to the smallest tasting note.

Intensity, balance and flavor notes

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

Flavor descriptors

Tasting notes

اس چائے کے لیے ذائقے کی تفصیل ابھی دستیاب نہیں ہے۔

Numeric scores have not been added yet

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

02 / Practice

Brewing

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

چائے بنانا

مغربی طریقۂ چائے سازی

پانی کا درجۂ حرارت: 80 - 85 °C
Teaware: A glass tumbler or a white gaiwan.

ذائقہ

ذائقے کا پروفائل

Dry Leaf Appearance: Thin, tightly rolled, slightly curled, lush green, with visible down (细紧微卷，绿润显毫).
Dry Leaf Aroma: No separate description; the document calls the aroma clean and lasting without specifying whether of the dry leaf or of the liquor.
Liquor Aroma: Clean and lasting (清香持久).
Liquor Color: Tender green and bright (嫩绿明亮).
Spent Leaves: Tender green, even, with clearly visible buds (嫩绿、显芽匀整).
Taste: Fresh, mellow, with a sweetish freshness (鲜醇甘爽).

03 / Origin passport

Origin and production

چائے کی قسم: Green
Geographical Indication Standard: CNIPA 地理标志产品认定 №640
Climate: Humid subtropical with pronounced mountain features. The slopes are often in fog. Sunshine — only 1,694.5 hours a year, precipitation — 2,173.2 mm, air humidity — 83%.
Soil: Red, yellow-red and yellow-brown; under the forest litter lies a humus horizon with about 16% organic matter, pH 4.8–5.5. For gardens the document requires pH 4.8–5.5 and organic matter above 5%.

چائے کی خصوصیات

Cultivar: According to the protection document — mainly a population variety (群体种, *qúntǐzhǒng*) with stable yields and long-lasting tenderness of the shoots (持嫩性强). The document does not name a specific variety.
Picking: Under the 2025 requirements — from early April to the end of May. The seven grades of the tea differ in harvest time and maturity of the raw material:
Pluck Standard: By hand, by the “lifting pinch” method (提采法, *tícǎifǎ*), on a clear morning; the leaf is taken in bamboo containers straight to processing.

04 / Tea care

Keep it fresh

Условия хранения: Не указаны для этой партии.

تفصیلات

Name Breakdown: “*Huánggǎngshān*” (黄岗山) — Mount Huanggang, the “first peak of East China” (华东第一峰) of local texts; “*yùlǜ*” (玉绿) — “jade green”.
Facts: Interesting Facts* The old formula “纸外唯茶” makes tea the second trade of Yanshan after paper. * The names of all seven grades begin with the character 云 — “cloud”.
Health: Health PropertiesThere are no verified data on the effects of this particular tea.