پیکنگ بنی ہوئی چائے ماخذ

مصنوعات کی پیکنگ ژینبا ماؤجیان

بنی ہوئی چائے کا رنگ چائے بنانے کا طریقہ

ماخذ کی تفصیلات چائے کا ماخذ

چائے کا انسائیکلوپیڈیا

ژینبا ماؤجیان

Name: ژینبا ماؤجیان
SKU: ZHENBA-MAOJIAN-CN

镇巴毛尖

ابھی تک کوئی درجہ بندی نہیں

ابھی تک کوئی تبصرہ نہیں · تبصرہ لکھیں

Tea passport

چائے کی قسم: Green Tea

SKU · ZHENBA-MAOJIAN-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: Sturdy and tightly rolled, green with a moist luster, with visible down (外形壮实紧结、色泽绿润显毫).
Dry Leaf Aroma: No descriptions in the sources consulted.
Liquor Aroma: Not described separately — the aroma is mentioned only in the description of the taste; no data in the sources consulted.
Liquor Color: Tender green, clear and bright (茶汤嫩绿透亮).
Spent Leaves: No descriptions in the sources consulted.
Taste: Mellow and fragrant, with a sweet return (滋味醇香回甘).

03 / Origin passport

Origin and production

چائے کی قسم: Green
Geographical Indication Standard: CNIPA 地理标志产品认定 №646
Climate: There are no data for the gardens. According to a reference on the county: a humid northern subtropical zone of the southeast monsoon, noticeably continental; mean annual temperature 13.8 °C, precipitation 1250 mm, frost-free period 236 days.
Soil: According to the protection requirements — yellow-brown earths (黄棕壤), yellow-cinnamon soils (黄褐土), gravelly soils (石渣土) and sandy soils with platy rock fragments (片砂土); a layer of not less than 1 m, pH 5.5–6.0, organic matter not less than 2.0%.

چائے کی خصوصیات

Cultivar: I requisiti di protezione indicano la popolazione 紫阳槠叶群体种 (*Zǐyáng zhūyè qúntǐzhǒng*), il cui nome richiama la contea di Ziyang nella stessa provincia, e la cultivar 名山131 (*Míngshān 131*), «e altre». Il documento non fornisce descrizioni dei cespugli.
Picking: By hand only (全部手工采摘); buds with leaves full and even, without dew and without damage (芽叶饱满匀整，不带露水无损伤).
Pluck Standard: How many leaves to take with the bud the document does not say; no data in the sources consulted.

04 / Tea care

Keep it fresh

Storage: StorageClass practice. In airtight packaging, in a refrigerator at 0–5 °C, away from light, moisture and odors; best drunk within a year.

تفصیلات

Health: Health PropertiesThere are no verified data on the effect of this particular tea.