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「Yanyu」Rock Tea・Old Fir Narcissus(老枞水仙)51g

SKU: 0901001

TYPE DE PRODUIT:

MARQUE: Yanyu

$80.00$69.90

Vous économisez: $10.10 (13%)

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

Net Weight: 51g/Box

Product Infor:

Product: Old Fir Narcissus

Net weight: 51g

Ingredients: One bud and three or four leaves from the Wuyi Mountain core production area - Narcissus tea tree

What is Old Fir?

Usually, we call 30 years old tea tree as Fir, 30-60 years old tea tree as High Fir, 60 years old or more as Old Fir, and over 100 years old as 100 years old aged fir.

Old fir tea trees have something in common, they will have a "fir flavor".

And, what is fir flavor?

Fir flavor is the "mossy", "woody" and "dumpling leaf" flavor in the tea soup and fragrance. The mossy flavor is because the tea tree grows in a humid environment all year round, and the trunk is covered with moss, which naturally absorbs the fragrance of moss. The woody smell is due to the aging of the tea tree, presenting the original smell of the tree. The dumpling leaf fragrance is created by the environment the tea tree is in, and will occasionally appear in good quality tea. If you want to try the taste of black tea made from 100 years old fir, you can click here (Zheng Shan Tang - 100 years old fir black tea)

 

Why Old Fir Narcissus? Is there no old fir cinnamon?

First of all, Narcissus is a small tree species and Cinnamon is a shrub species, they are different. Small trees grow upwards, and their trunks grow taller and thicker, producing a "fir flavor".

On the other hand, shrubs grow horizontally and have limited vitality, and will become senile in 8-10 years. Secondly, the tastes of the two tea trees are different. Narcissus pursues the richness of the tea soup, and the older the tree is, the more mellow and soft the taste is.

Cinnamon pursues the spiciness and high aroma of the tea soup.
The tea tree must be pruned regularly to keep the tea tree fresh and young.

How is the taste?

Dry tea: dark brown and fat

Taste: orange-red and bright soup color, mellow and soft taste, woody and dumpling leaf aroma with orchid fragrance

Wet Leaf: brown and thick

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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