下关 2023 年生沱茶 — 100g

<i>Xiàguān 2023 Shēng Tuóchá</i>

下关 2023 生沱茶

一款紧压成独特下关铁饼风格的日常饮用生沱，烟熏花香，回甘持久。

$38USD · 100 g

Weight

100 g

Harvest

Spring 2023

Cultivar

Dayezhong

Processing

Wok-fried, sun-dried, and stone-pressed into the traditional iron-compressed bowl

Sourced by

Amgalan Chin

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为马帮锻造的沱茶，由 Amgalan Chin 精选

在2023年一个清冷的三月早晨，我漫步穿过大理古老的下关茶厂——一个自1941年起便为通往西藏及更远之地的长路压制茶叶的地方。这款沱茶以临沧和保山的毛茶拼配而成，并加入少量布朗茶增添骨干。铁压式工法是刻意的：它减缓陈化速度，保留茶叶的活力，同时让它在岁月中呼吸与深化。我一直被这些茶碗中蕴含的跨洲故事所吸引——蒙古牧民、西伯利亚商人、茶马古道的马帮——他们全都携带着沱茶。这款2023年的新茶现已是日常品饮的选择，带有鲜明的烟熏特质，随着时间会转化为干果与老木的气息。我建议在你的茶仓中收藏几块；五年后开一块，你会发现一款截然不同的茶。

The leaf, brewed

Campfire smoke, wildflower honey, and a long, cooling huigan

dry leaf

Tightly compressed bowl with silver tips and dark green leaves; aroma of smoked hay and dried apricot.

wet leaf

Unfurls to reveal broad olive-green leaves; a burst of woodsmoke and orchid.

liquor

Bright golden-yellow, clear with a slight oily sheen.

aroma

Campfire smoke, honeyed florals, and a hint of stone fruit.

taste

Initial bitterness quickly dissolves into a coating sweetness, with notes of camphor, wildflower, and a mineral backbone.

finish

Long, cooling huigan with lingering smoke and a gentle astringency that begs another sip.

Brewing

A method, not a recipe.

Method

gongfu

Ratio

7 g / 100 ml

Water temp

100

First infusion

Subsequent

5–8 infusions, adding 5 seconds each

快速洗茶两次以松开紧压的茶叶；用茶针温柔地剥下一块，避免产生碎末。

Sourced by

Amgalan Chin

跨区域茶叶专家与技术顾问

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