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2022Top Grade Ch'iao She (雀舌)Pre-Qingming Green Tea 140g Tin

SKU: 9223039G

TYPE DE PRODUIT:

MARQUE: Lapsangstore

$117.00$103.00

Vous économisez: $14.00 (12%)

140g Tin
140g*2 Tins
Livraison gratuite
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INFORMATION SUR LE PRODUIT
How to Brew
Bud & Leaf Black Tea
INFORMATION SUR LE PRODUIT

After brewing, the roots stand up like tea leaves and bamboos, green and dripping. Produced in Mount Emei, Sichuan, it has a sweet taste.

Picking time: March (Pre-Qingming Spring Tea)
Net Weight: 140g/Tin
Grade:Top Grade
Origin: Mount Emei, Sichuan
Dry tea: Emerald green, straight and smooth
Aroma: Floral
Soup: Light green bright
Taste: Fresh and sweet
Wet tea: Tea buds are full and complete, emerald green
Storage method: Store in a cool, dry and dark place. For long-term storage, it is recommended to place it below 0°C to keep the green tea fresh.
How to brew?
Que tongue should be brewed in a glass.
1. Add 3g of tea after warming the cup, shake gently to smell the tea aroma
2. Add 85-90℃ water
3. Wait for 2-3 minutes for the tea leaves to stretch and fall before drinking.

More About Ch'iao She:

Why is it called Ch'iao She ?

In April 1964, Vice Premier Chen Yi passed by Mount Emei in Sichuan and drank this new green tea. He felt that the tea was green and fresh, and it was shaped like a bamboo leaf, so it was named "Bamboo-Leaf-Green". Now "Bamboo-Leaf-Green" has become an exclusive trademark and cannot be used except by Zhuyeqing Company. So we named this tea "Ch'iao She" to describe its small size and exquisiteness.

Where is Mount Emei?

Emeishan City is located on the edge of the Sichuan Basin, with many mountains and overlapping peaks. Mount Emei is hundreds of miles in radius, with emerald trees and beautiful scenery. The tea gardens are located near Wannian Temple and Qingyin Pavilion at an altitude of 800-1500 meters, surrounded by clouds and mists, with an average annual temperature of 15.5°C and an annual rainfall of about 1532mm. Between 6.5, it is suitable for tea tree growth.

If you want to taste the black tea made in Sichuan, please click here

How does it taste?

The shape of the tongue is green, flat and smooth, the fragrance is fragrant, the soup color is green and bright, and the taste is mellow. Its characteristic is that it will stand upright in the cup after brewing, and the roots are distinct and very beautiful.

How to Brew

Here attaches the brewing guide of Chinese teas, pleases check below links if needed.

Black Tea Brewing Guide: Click Me!

Rock Tea Brewing Guide: Click Me!

White Tea Brewing Guide: Click Me!

Green Tea Brewing Guide: Click Me!

Any questions please email at lapsangstore@gmail.com

or check our FAQ: Click Me!

Bud & Leaf Black Tea

Lapsang Store Loose Black tea don't add other materials. Tea Buds and leaves all picked from Organic Nature tea origins.

In Lapsang Store. Not only different origins. Different Black Tea also have different picked standard, which determine its value in large extent.

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Tea buds: The young buds and stems contain the most theanine. It is the main ingredient of black tea freshness
Effect: Theanine is the main amino acid in tea, black tea is the main component of Xianshuang, there are caramel aroma and flavor similar to MSG heavy and mellow, can ease the bitter taste, enhance sweetness.
Physiological function: Can promote nerve growth and improve brain function, enhance memory and immunity. Theanine is also dedicated to helping humans resist Parkinson's disease and Alzheimer's disease, lowering blood pressure, increasing beneficial intestinal flora, and reducing plasma cholesterol.


Leaf: Contains more tea polysaccharides
Effect: makes the tea sticks tight and oily, and the soup feels sweet and full-bodied. It can form a sweet taste of tea soup, and can also form some special aromas, such as sweet aroma, caramel aroma or chestnut aroma.
Physiological function: Tea polysaccharides have many physiological functions such as radiation protection, anticoagulation, antithrombosis, lowering blood sugar and enhancing immunity.


Leaves Maturity: tea polyphenols is one of the main components that form the color and fragrance of tea
Effect: General term for polyphenols in tea. and
The higher the maturity of buds and leaves: the less tea polyphenols, the worse the quality of black tea.
Physiological function: Tea polyphenols have anti-oxidation, anti-inflammatory and antibacterial effects, lowering blood sugar, lowering blood lipids, anti-cancer and anti-mutation effects!


Fresh Leaves: The tea mainly contains three alkaloids: caffeine, theobromine and theophylline. The content of dry matter (2%-4%) in caffeine is the highest, which is an important flavor in tea. 
The thicker and older the leaves are, the less the alkaloids have.
Effect: The substance has a bitter taste and has a refreshing taste after being associated with theaflavins.
Physiological function:The alkaloids in tea can slightly stimulate the human cerebral cortex to relieve fatigue. At the same time, it will slightly stimulate the gastrointestinal system to help digestion and diuresis. Of course, in addition, it also has conventional health care methods such as strengthening the heart to relieve spasm and relax smooth muscle.

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