Kontentga oʻtish
Sichuan Bian choyi
Sichuan Bian choyi
Sichuan Bian choyi
Sichuan Bian choyi
Mahsulot rasmlari
100%

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

Sichuan Bian choyi

四川边茶Sìchuān biān chá

Hozircha sharhlar yoʻq · Sharh yozish

Tea passport

Kelib chiqishi
China, Sìchuān Province, main production areas: Ya'an Prefecture, Gānzī Prefecture, Ābā Prefecture, as well as some other areas bordering the Tibet Autonomous Region
Hosil mavsumi
Mart, Aprel — Aprel, May, Iyun, Iyul, Avgust, Sentyabr, Oktyabr · asosiy hosil: Mart, Aprel, May
Choy turi
Dark Tea

SKU · SICHUAN-BIAN-CHA-CN

SKU · SICHUAN-BIAN-CHA-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
  • Woody
  • Earthy
  • Dried fruit
  • Spicy
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
95 °C
Choy miqdori
7 g
Suv hajmi
100 ml
Birinchi damlash
10 sonon
Har bir damlamaga qoʻshiladigan vaqt
5 sonon
Damlashlar soni
9
Yuvish
Ha

Damlash

Yevropacha damlash

Suv harorati
93 °C
Choy miqdori
3 g
Suv hajmi
200 ml
Birinchi damlash
3 daq
Damlashlar soni
2

Taʼm

Taʼm profili

Dry Leaf Aroma
Rich, with notes of wood, earth, dried fruits, spices, sometimes with smoky or "cellar" nuances. With age, the aroma becomes more complex and deep.
Liquor Aroma
Bright, woody-spicy, with shades of dried fruits, nuts, sometimes with light smokiness.
Liquor Color
From dark amber to reddish-brown, clear, rich.
Spent Leaves
Large, whole or broken leaves, dark brown color.

03 / Origin passport

Origin and production

Choy turi
Dark
Climate
Subtropical monsoon climate with distinct seasons. Characterized by high humidity, abundant precipitation, frequent fogs and moderate amounts of sunlight. Average annual temperature ranges from 14 to 19°C.
Soil
Diverse, but mainly fertile soils rich in organic matter and minerals.
Регион
China, Sìchuān Province (四川, Sìchuān), main production areas: Ya'an Prefecture (雅安, Yǎ'ān), Gānzī Prefecture (甘孜, Gānzī), Ābā Prefecture (阿坝, Ābā), as well as some other areas bordering the Tibet Autonomous Region

Choy xususiyatlari

Choy xususiyatlari

Picking
Picking occurs, as a rule, in summer and autumn, when the leaves reach maturity.
Pluck Standard
Varies depending on the tea variety. Both young leaves (bud and 2-3 leaves) and more mature leaves with petioles can be used.
Raw Material
Lower than for elite teas. The main thing is that the leaves are healthy and undamaged.

04 / Tea care

Keep it fresh

Idish
It is best to store Sichuan Bian Cha in original packaging, if it provides sufficient tightness and ventilation. You can also use:

Tafsilotlar

Tafsilotlar

Cultural Significance
Sichuan Bian Cha has played an important role in the economy, politics and culture of both China and Tibet for centuries. It was not just a commodity, but also a means of strengthening ties between different peoples.
Alkaloidlar
Caffeine, theobromine, theophylline.
Amino Acids
Including L-theanine.
Essential Oils
Determine the rich aroma of tea.
Minerallar
Potassium, fluorine, magnesium, manganese, iron, selenium.
Polifenollar
Tannins that give tea astringency and have antioxidant properties.
Vitaminlar
C, B group, E, K.

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.