下關 2023 年生沱茶 — 100g

<i>Xiàguān 2023 Shēng Tuóchá</i>

下关 2023 生沱茶

一款緊壓成獨特下關鐵餅風格的日常飲用生沱，煙燻花香，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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為馬幫鍛造的沱茶，由 Amgalan Chin 精選

在2023年一個清冷的三月早晨，我漫步穿過大理古老的下關茶廠——一個自1941年起便為通往西藏及更遠之地的長路壓製茶葉的地方。這款沱茶以臨滄和保山的毛茶拼配而成，並加入少量布朗茶增添骨幹。鐵壓式工法是刻意的：它減緩陳化速度，保留茶葉的活力，同時讓它在歲月中呼吸與深化。我一直被這些茶碗中蘊含的跨洲故事所吸引——蒙古牧民、西伯利亞商人、茶馬古道的馬幫——他們全都攜帶著沱茶。這款2023年的新茶現已是日常品飲的選擇，帶有鮮明的煙燻特質，隨著時間會轉化為乾果與老木的氣息。我建議在你的茶倉中收藏幾塊；五年後開一塊，你會發現一款截然不同的茶。

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

快速洗茶兩次以鬆開緊壓的茶葉；用茶針溫柔地剝下一塊，避免產生碎末。

Sourced by

Amgalan Chin

跨區域茶葉專家與技術顧問

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