Puer doʻkoni

Yaan Heycha

Name: Yaan Heycha
SKU: YA-AN-HEICHA-CN

雅安黑茶Yǎ'ān hēichá

Hozircha baholar yoʻq

Hozircha sharhlar yoʻq · Sharh yozish

Tea passport

Kelib chiqishi: China, Sìchuān Province, Ya'an Prefecture-level City

Hosil mavsumi: Mart, Aprel — Aprel, May, Iyun, Iyul, Avgust, Sentyabr, Oktyabr · asosiy hosil: Mart, Aprel, May

Choy turi: Dark Tea

SKU · YA-AN-HEICHA-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

6

6Xitoy choyi

Woody
Earthy
Dried fruit
Herbal
Mineral
Creamy

02 / Practice

Brewing

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

Damlash

Gongfu usulida damlash

Suv harorati: 100 °C
Choy miqdori: 6 g
Suv hajmi: 100 ml
Birinchi damlash: 10 sonon
Har bir damlamaga qoʻshiladigan vaqt: 5 sonon
Damlashlar soni: 10
Yuvish: Ha

Damlash

Yevropacha damlash

Suv harorati: 100 °C
Choy miqdori: 3 g
Suv hajmi: 200 ml
Birinchi damlash: 3 daq
Damlashlar soni: 2

Taʼm

Taʼm profili

Dry Leaf Aroma: Clean, without foreign odors, with a warm base of aged tea. Fresh production — light grassy notes; aged batches — dried fruit sweetness and woody depth.
Liquor Color: From amber-red to deep red-brown (褐红明亮, hèhóng míngliàng), clear and dense, in the best samples — with characteristic ruby shine, resembling amber color.
Spent Leaves: Brown to dark brown, leaf dense, often with petiole inclusions. Texture soft but resilient — sign of complete fermentation.

03 / Origin passport

Origin and production

Choy turi: Dark
Alt Names: Ya'an Zàng Chá (雅安藏茶, Yǎ'ān Zàngchá — "Ya'an Tibetan Tea"), Nán Lù Biān Chá (南路边茶, Nánlù Biānchá — "Southern Border Tea"), as well as historical variants: hei cha (黑茶), wu cha (乌茶, "black tea"), da cha (大茶, "big tea"), ya cha (雅茶, "Ya'an tea").
Регион: China, Sìchuān Province (四川省, Sìchuān Shěng), Ya'an Prefecture-level City (雅安市, Yǎ'ān Shì)

04 / Tea care

Keep it fresh

Idish: Paper or cardboard packaging providing minimal air exchange — optimal. Airtight packaging is suitable only for short-term storage of already stabilized batches. Pressed forms can be stored on wooden shelves.
Humidity: Moderate — about 50–70%. At too low humidity (<40%) tea "freezes" and maturation process slows; at excessive (>75%) — mold risk increases.
Suv harorati: 15–25 °C, without overheating and direct sunlight. Sharp temperature fluctuations are undesirable.

Tafsilotlar

Alkaloidlar: Caffeine (咖啡碱, kāfēijiǎn) — content moderate, lower than in green teas, thanks to partial degradation during prolonged fermentation. Theobromine and theophylline are also present.
Amino Acids: Including L-theanine (L-茶氨酸) — an amino acid characteristic of tea leaf, providing mild relaxing effect. Total free amino acid content is moderate, since part of them is consumed in Maillard reactions during fermentation.
Vitaminlar: B-group vitamins (B₁, B₂, B₆), vitamin C (in small amounts, partially destroyed during fermentation), vitamin PP (nicotinic acid).

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.

Yaan Heycha

Numeric scores have not been added yet

Numeric scores have not been added yet

Brewing

Gongfu usulida damlash

Yevropacha damlash

Taʼm profili

Sharh yozish

Sizga ham yoqishi mumkin

Кудин

Хунцяомэй

Shaftoli gullari

Гибискус