Kontentga oʻtish
Emey Mao Fen
Emey Mao Fen
Emey Mao Fen
Emey Mao Fen
Mahsulot rasmlari
100%

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

Emey Mao Fen

峨眉毛峰Éméi máo fēng

Hozircha sharhlar yoʻq · Sharh yozish

Tea passport

Kelib chiqishi
China, Sìchuān Province, Ya'an City, Yǔchéng District, Fèngmíng Township, Guìhuā Village
Hosil mavsumi
Mart, Aprel — Aprel, May · asosiy hosil: Aprel
Choy turi
Green Tea

SKU · EMEI-MAO-FENG-CN

SKU · EMEI-MAO-FENG-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

4
  • Floral
  • Umami
  • 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
80 °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
75 °C
Choy miqdori
3 g
Suv hajmi
200 ml
Birinchi damlash
3 daq
Damlashlar soni
2

Taʼm

Taʼm profili

Dry Leaf Aroma
Clean, fresh (清香, qīngxiāng) with pronounced undertone of tender chestnut (嫩栗香, nèn lìxiāng)—characteristic note of spring harvest. Delicate floral overtones in the finish.
Liquor Aroma
Fresh, clean, with stable chestnut base. Aroma stably manifests throughout several infusions. When cooling—soft grassy-floral notes.
Liquor Color
Slightly greenish-yellow (微黄而碧绿, wēi huáng ér bìlǜ), transparent and bright. Delicate opalescence, characteristic of teas with high amino acid content.
Spent Leaves
Tender green, uniform (嫩绿匀整, nèn lǜ yún zhěng). Whole buds are distinctly visible—bright, glossy (全芽明亮, quán yá míngliàng). Leaf is elastic, retaining shape.

03 / Origin passport

Origin and production

Choy turi
Green
Soil
Brown earth (棕壤, zōng rǎng) with deep, loose fertile horizon. pH 4.5–6.5—optimal acidity. Organic matter content—>1.0%. Territory is free from industrial pollution.
Регион
China, Sìchuān Province (四川省, Sìchuān shěng), Ya'an City (雅安市, Yǎ'ān shì), Yǔchéng District (雨城区, Yǔchéng qū), Fèngmíng Township (凤鸣乡, Fèngmíng xiāng), Guìhuā Village (桂花村, Guìhuā cūn)

Choy xususiyatlari

Choy xususiyatlari

Picking
Early spring (早春, zǎochūn). Main period—end of March to early April, before the Qīngmíng festival (清明, Qīngmíng) and in the first days after it.
Pluck Standard
For premium grade (特级, tèjí)—single buds ≥90%, length ≤2 cm. For first grade (一级)—one bud with one beginning-to-unfurl leaf ≥80%. For second grade (二级)—one bud with two leaves.

04 / Tea care

Keep it fresh

Idish
Foil vacuum bags, tin cans with tight lid. After opening—store airtight in refrigerator and consume within one month.
Enemies
Light, moisture, heat, foreign odors. Do not store near spices, fruits, strongly scented products.
Yaroqlilik muddati
Best qualities—in first 6–12 months after production. With proper refrigerated storage, freshness is preserved up to one year.
Suv harorati
Optimally—in refrigerator (0–5°C), in airtight packaging. Green teas are sensitive to heat and light.

Tafsilotlar

Tafsilotlar

Alkaloidlar
Caffeine content (咖啡碱)—30% higher than average green tea (according to producer data). This provides pronounced tonic effect. Theobromine and theophylline are present.
Amino Acids
Content in spring harvest—≥3.0%. L-theanine—dominant amino acid, forming fresh, umami-like taste and providing calming balance with caffeine.
Minerallar
Fluorine (content provides caries-preventive effect—effectiveness of suppressing cariogenic bacteria is 1.3 times higher than ordinary green tea, according to producer data). Potassium, zinc, manganese, iron, magnesium.
Polifenollar
Content for first grade—≥28% of dry weight. Main catechins: EGCG, ECG, EC, EGC. Polyphenols are responsible for moderate astringency, antioxidant action and stimulation of fat metabolism.
Vitaminlar
Vitamin C (high content, characteristic of early harvest green teas), B-group vitamins (B₁, B₂), carotenoids.

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.