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「Yanyu」Oolong Tea・BeiYuanGongCha(北苑贡茶)- AiJiao oolong(矮脚乌龙)49.8g

SKU: 922610

TYPE DE PRODUIT:

MARQUE: Yanyu

$75.00$65.00

Vous économisez: $10.00 (14%)

Livraison gratuite
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INFORMATION SUR LE PRODUIT
How to Brew
Bud & Leaf Black Tea
INFORMATION SUR LE PRODUIT

AiJiao Oolong is produced in Beiyuan Royal Tea Garden in the southeast of Wuyi Mountains. It is the mother tree variety of "Qingxin Oolong" or "Dongding Oolong" in Taiwan. Different from Wuyi rock tea,it has a unique taste, a mellow and sweet, and a slightly stimulating aftertaste.

Retail price in China: ¥488

Production date: May 12, 2022

Net weight: 49.8g (8.3g*6)

Origin: Royal Tea Garden, Beiyuan Gongcha, Jianou, Nanping City, Fujian Province.

Grade:Top Grade

Type: Oolong tea

Picking standard:1 bud, 3-4 leaves.

Dry tea: Smooth, moist, firm.

Tea soup: Orange and translucent.

Aroma: High fruity aroma, like peach; woody aroma with cover.

Taste: Mellow, Rich fragrant, with a cinnamon-like spiciness.

Wet Tea: Stretchy, flexible

Storage method: Sealed and placed at room temperature, cool, dry, no peculiar smell, dark place.

How to brew?

It is recommended to use covered bowl for brewing.

  1. After warming the cup, add a bag of tea leaves and smell the tea aroma
  2. Add mineral water above 95℃ to brew
  3. 1-3 courses of fast flushing and quick soup, 4-6 courses of soaking for 5-10s, can brew more than ten courses.

More about AiJiao Oolong:

What kind of tea is AiJiao Oolong?
AiJiao Oolong is a tea tree variety with a history of cultivation for hundreds of years. Its origin is located in Beiyuan Gongcha Tea Base in Dongfeng Town东峰镇, Fujian Province. It has strong adaptability. When planted in Wuyi Mountain, tea people often bake it with fire, so the soup is amber in color, mellow in taste, and has the charm of rock tea. It is often used as one of the raw materials for Dahongpao. Planted in Taiwan, it becomes Taiwan Dongding Oolong Tea , rolled into a ball, and the tea soup is yellow-green, sweet and delicious.
This AiJiao Oolong is made with the northern Fujian Oolong tea process and is roasted on a light fire, so the tea soup is orange and translucent, with a clear and long-lasting aroma, like the fruity aroma of peach, and the taste is mellow and slightly stimulating. You can smell the aroma from a few meters away when you lift the lid. Although it is  oolong tea that few people know, it is unique among many tea tree varieties and is very special.
Where is Beiyuan Gong Tea Garden in particular?
Beiyuan Gongcha Royal Tea Garden is the earliest imperial tea garden in China. It paid tribute to the four dynasties of "Five Dynasties Min", "Song", "Yuan" and "Ming", which lasted for 485 years. It is located on the southeastern slope of the Wuyi Mountains, with many hills, four distinct seasons, and a warm and humid climate. It can be said that "a mountain has four seasons, and ten miles have different weather." The average annual temperature is about 18°C, and the annual rainfall is about 1500mm, which is abundant. The undulating peaks and mountains, dense forests, the growth environment is very good.
In the earliest days, there were only two famous tea trees in the tea garden. One is called Narcissus, and the other is called Aijiao Oolong.
After it turn into a royal tea garden, it became very popular. Until Zhu Yuanzhang朱元璋 proclaimed the emperor, abolished tea cakes and only drank loose tea, and Beiyuan Gongcha declined.
The narcissus, which is also the Beiyuan Gongcha, was transplanted to Fenghuang Mountain by the Cantonese, renamed Fenghuang Dancong, and developed dozens of flavors, which are still popular today. However, after losing the status of royal tribute tea, Aijiao Oolong was surpassed by many Wuyi famous Tea and gradually became unknown. But in fact, its aroma and taste are not worse than the famous Dahongpao at home and abroad.
This tea is a rare short-footed oolong that can represent the style of "Beiyuan Gongcha". The dry fragrance has a full peach fragrance, and the tea soup is strong and fresh, with distinctive features.Cup lid has a light combination of woody and floral aromas, coupled with the cinnamon-like pungency of old tree fibers, it is indeed a tribute to the spirit of the year.

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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