Yeqela kokuqukethwe
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Hēi Jīn
Izithombe zomkhiqizo
100%

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Isitolo se-pu-erh

Hēi Jīn

黑金hēi jīn

Awekho ukubuyekezwa okwamanje · Bhala ukubuyekeza

Tea passport

Umsuka
China, Fújiàn Province
Isikhathi sonyaka sokuvuna
uNdasa, uMbasa — uNhlaba, uNhlangulana · isivuno esiphezulu: uMbasa, uNhlaba
Uhlobo lwetiye
Gaiwan

SKU · HEI-JIN-CN

SKU · HEI-JIN-CN
Qhathanisa amatiye
Ukwenza kanjani itiye

01 / Sensations

Iphrofayela yokunambitha

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.

Ukuqina

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
  • Honey
  • Dried fruit
  • Cocoa
  • Spicy
  • Chestnut
  • Caramel
Hlola izimpawu zokunambitheka. Lapho ukuhlunga kutholakala khona, khetha uphawu ukuze ubone amatiye afanayo.Idosiye
02 / Practice

Brewing

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

Ukwenza itiye

Ukwenza itiye ngendlela ye-gongfu

Izinga lokushisa lamanzi
93 °C
Ubuningi betiye
5 g
Umthamo wamanzi
100 ml
Ukufakwa emanzini kokuqala
10 s
Isikhathi esengezwa ekufakweni ngakunye
5 s
Ukufakwa emanzini
4
Ukuhlanza amaqabunga
Yebo

Ukwenza itiye

Ukwenza itiye ngendlela yaseNtshonalanga

Izinga lokushisa lamanzi
88 °C
Ubuningi betiye
3 g
Umthamo wamanzi
200 ml
Ukufakwa emanzini kokuqala
3 mz
Ukufakwa emanzini
2
Ukuhlanza amaqabunga
Cha

Ukunambitheka

Iphrofayela yokunambitha

Dry Leaf Aroma
Rich, multi-layered: dominated by notes of freshly baked rye bread, baked fruits (apple, dried apricot, prunes), dark chocolate and honey. In the background — malty, spicy and nutty shades. Delicate caramel note may be present.
Liquor Color
Dark amber, reddish-brown, clear and transparent, with rich shade. Liquor is dense, oily in light. With subsequent infusions, color gradually acquires reddish tone.
Spent Leaves
Whole, opened leaves and buds of dark brown color with reddish-copper shade. Tips retain golden tone. Leaf is elastic, with good "liveliness", evenly fermented, without burnt or under-fermented areas.

03 / Origin passport

Origin and production

Uhlobo lwetiye
Red
Регион
China, Fújiàn Province (福建, Fújiàn)

Izici zetiye

Izici zetiye

Cultivar
For Hei Jin production, famous Fujian tea bush varieties are predominantly used. Main cultivars:
Picking
Spring harvest — March–April, predominantly the Qīngmíng (清明, Qīngmíng) period and early Gǔyǔ (谷雨, Gǔyǔ). Spring raw material provides the highest amino acid content and the most delicate flavor.
Raw Material
High. Buds must be whole, tender, covered with dense down. Leaves — young, elastic, without damage or spots. Raw material from high-altitude plantations is preferable, providing higher amino acid content.

04 / Tea care

Keep it fresh

Условия хранения
Не указаны для этой партии.

Imininingwane

Imininingwane

Ama-alkaloid
Caffeine (~3–4% of dry mass) provides tonic effect. Theobromine and theophylline are present in trace amounts, providing mild vasodilating and diuretic action.
Amaminerali
Potassium (K), magnesium (Mg), manganese (Mn), fluorine (F), zinc (Zn), iron (Fe), selenium (Se). Mineral profile depends on growing soils.
Amavithamini
B-group vitamins (B₁, B₂, B₆), vitamin E, vitamin K. Vitamin C content in red tea is significantly reduced compared to green tea due to oxidative processes.

Ukubuyekezwa

Azikho izibuyekezo okwamanje. Sitshele ukuthi ucabangani ngaleli tiye.

Bhala ukubuyekeza

Linganisa leli tiye futhi wabelane ngemibono yakho. Sibuyekeza konke okuthunyelwe ngaphambi kokukushicilela.