黑茶 (hei cha)
天尖
滑顺甘甜，带有干枣、红糖层次，以及一抹樟脑幽香——一款宜当下品饮也适合陈放的茶。
$93USD · 200 g
我在一个薄雾的早晨于安化高茅谷遇见了这款天尖，那里的小型家庭作坊仍遵循着数百年前定下的节奏。2024年的春茶来自树龄约六十年的老茶园，海拔约八百公尺。采摘的茶菁较嫩，处理手法比茯砖更轻柔，再经缓慢发酵与日晒制成。所成就的黑茶，优雅自持：甜美、结构分明，却不显厚重。
对我而言，天尖在生普洱与较粗犷的黑茶之间，占据独特地位。其较为轻柔的压制，使茶叶无需金花之助，亦能从容呼吸、优雅陈化。即便此刻茶尚年轻，仍展现出干果、糖蜜的层次，以及一抹清凉的樟脑韵味，指向深厚的陈放潜力。我第一次将这批茶压制成散茶，作为桥梁——一款今天就能舒心品饮的茶，却也值得耐心等待十年甚至更久。这是一场与湖南茶路历史的宁静对话，以甜美的语言诉说。
The leaf, brewed
dry leaf
Twisted dark olive leaves interspersed with golden tips, aroma of dried berries and old wood.
wet leaf
Unfurling to reveal coppery-brown leaves, steaming with a scent of toasted grains and sweet earth.
liquor
Clear amber-brown, deepening to mahogany with subsequent infusions.
aroma
Warm notes of dark caramel, dates, and a faint smoky camphor from the cup.
taste
Rounded and silky on entry, quickly sweetening with flavors of cooked stone fruit, brown sugar, and a hint of pine resin — no astringency, just gentle depth.
finish
Long, cooling with a returning sweetness (huigan) and a subtle mineral tingle on the tongue.
Brewing
先以沸水润茶一次，唤醒茶叶。这款茶前几泡适合快冲，能释放甜味而不带苦涩。
Sourced by
跨区茶叶专家与技术专员