Yeqela kokuqukethwe
I-Ya'an Hei Cha
I-Ya'an Hei Cha
I-Ya'an Hei Cha
I-Ya'an Hei Cha
I-Ya'an Hei Cha
I-Ya'an Hei Cha
I-Ya'an Hei Cha
I-Ya'an Hei Cha
Izithombe zomkhiqizo
100%

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Isitolo se-pu-erh

I-Ya'an Hei Cha

雅安黑茶Yǎ'ān hēichá

Awekho ukubuyekezwa okwamanje · Bhala ukubuyekeza

Tea passport

Umsuka
China, Sìchuān Province, Ya'an Prefecture-level City
Isikhathi sonyaka sokuvuna
uNdasa, uMbasa — uMbasa, uNhlaba, uNhlangulana, uNtulikazi, uNcwaba, uMandulo, uMfumfu · isivuno esiphezulu: uNdasa, uMbasa, uNhlaba
Uhlobo lwetiye
Dark Tea

SKU · YA-AN-HEICHA-CN

SKU · YA-AN-HEICHA-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
  • Woody
  • Earthy
  • Dried fruit
  • Herbal
  • Mineral
  • Creamy
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
100 °C
Ubuningi betiye
6 g
Umthamo wamanzi
100 ml
Ukufakwa emanzini kokuqala
10 s
Isikhathi esengezwa ekufakweni ngakunye
5 s
Ukufakwa emanzini
10
Ukuhlanza amaqabunga
Yebo

Ukwenza itiye

Ukwenza itiye ngendlela yaseNtshonalanga

Izinga lokushisa lamanzi
100 °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
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

Uhlobo lwetiye
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

Isitsha
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.
Izinga lokushisa lamanzi
15–25 °C, without overheating and direct sunlight. Sharp temperature fluctuations are undesirable.

Imininingwane

Imininingwane

Ama-alkaloid
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.
Amavithamini
B-group vitamins (B₁, B₂, B₆), vitamin C (in small amounts, partially destroyed during fermentation), vitamin PP (nicotinic acid).

Ukubuyekezwa

Azikho izibuyekezo okwamanje. Sitshele ukuthi ucabangani ngaleli tiye.

Bhala ukubuyekeza

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