Kontentga oʻtish
Anji Huangjin Ya
Anji Huangjin Ya
Anji Huangjin Ya
Anji Huangjin Ya
Anji Huangjin Ya
Anji Huangjin Ya
Anji Huangjin Ya
Anji Huangjin Ya
Mahsulot rasmlari
100%

Yopish uchun Esc tugmasini bosing yoki rasm tashqarisiga bosing.
Puer doʻkoni

Anji Huangjin Ya

安吉黄金芽Ānjí huángjīn yá

Hozircha sharhlar yoʻq · Sharh yozish

Tea passport

Kelib chiqishi
The Huángjīn Yá cultivar was discovered in the late 1990s at the "Deshi Jia" tea farm in Sānqīshì township, Yúyáo city, Zhèjiāng Province
Hosil mavsumi
Mart, Aprel — Aprel, May · asosiy hosil: Aprel
Choy turi
Zhejiang Green Teas

SKU · ANJI-HUANGJIN-YA-CN

SKU · ANJI-HUANGJIN-YA-CN
Choylarni taqqoslash
Qanday damlash kerak

01 / Sensations

Taʼm 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.

Intensivlik

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

7
  • Floral
  • Honey
  • Umami
  • Dried fruit
  • Creamy
  • Chestnut
  • Vegetal
Taʼm notalari bilan tanishing. Filtrlash mavjud boʻlsa, mos choylarni koʻrish uchun notani tanlang.Dosye
02 / Practice

Brewing

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

Damlash

Gongfu usulida damlash

Suv harorati
75 °C
Choy miqdori
5 g
Suv hajmi
100 ml
Birinchi damlash
10 sonon
Har bir damlamaga qoʻshiladigan vaqt
5 sonon
Damlashlar soni
3

Damlash

Yevropacha damlash

Suv harorati
70 °C
Choy miqdori
3 g
Suv hajmi
200 ml
Birinchi damlash
3 daq
Damlashlar soni
2

Taʼm

Taʼm profili

Dry Leaf Aroma
Delicate, sweetish, with notes of ripe persimmon, roasted chestnuts, pumpkin seeds, light oiliness (clarified butter) and fresh asparagus. In highest grades a delicate floral note is present.
Liquor Aroma
Fresh, mild, floral-herbaceous, with tones of meadow grasses, violet powder, light citrus acidity and barely perceptible creamy tone. As it cools, nutty and honey notes unfold.
Liquor Color
Transparent, bright, clear golden-yellow, sometimes described as "chrysanthemum color" or "Japanese persimmon color." When cooling, the color becomes even more saturated and deep.

03 / Origin passport

Origin and production

Choy turi
Green
Soil
Acidic or slightly acidic (pH 4.5–6.0), loose, well-drained, with deep soil profile (over 80 cm), high humus and organic matter content, rich in potassium, manganese and iron. Water stagnation is not permitted.
Регион
The Huángjīn Yá cultivar (黄金芽, Huángjīn Yá) was discovered in the late 1990s at the "Deshi Jia" tea farm (德氏家茶场) in Sānqīshì township (三七市镇, Sānqīshì zhèn), Yúyáo city (余姚市, Yúyáo shì), Zhèjiāng Province (浙江, Zhèjiāng)

Choy xususiyatlari

Choy xususiyatlari

Pluck Standard
For highest grades — one bud (一芽, yī yá) or one bud + one young leaf (一芽一叶, yī yá yī yè). For standard grades — one bud + two leaves (一芽二叶, yī yá èr yè). Only undamaged shoots of uniform golden color are harvested.
Raw Material
Shoots must be fresh, tender, without mechanical damage and signs of disease. Shoots with pronounced golden-yellow coloration are preferred — a sign of high amino acid and carotenoid content.

04 / Tea care

Keep it fresh

Условия хранения
Не указаны для этой партии.

Tafsilotlar

Tafsilotlar

Essential Oils
Present in small amounts; responsible for floral-herbaceous aroma of the liquor.
Minerallar
Potassium, fluorine, manganese, zinc, selenium and other trace elements.
Vitaminlar
Vitamin C, B-group vitamins (B₁, B₂), PP (niacin). Vitamin C concentration may be higher than in Anji Bai Cha.

Sharhlar

Hozircha sharhlar yoʻq. Ushbu choy haqida fikringizni bildiring.

Sharh yozish

Ushbu choyni baholang va taassurotlaringiz bilan oʻrtoqlashing. Har bir sharhni chop etishdan oldin koʻrib chiqamiz.