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YuanZheng Jasmine Tea "碧潭飘雪" Strong Aroma Type 90g

SKU: 922531

TYPE DE PRODUIT:

MARQUE: Lapsangstore

$15.00

One Tin 90g
Two Tins 90g*2
Three Tins 90g*3
Livraison gratuite
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INFORMATION SUR LE PRODUIT
How to Brew
Bud & Leaf Black Tea
INFORMATION SUR LE PRODUIT

This jasmine tea is made from blooming jasmine and high mountains Maofeng green tea, combined with traditional jasmine craftsmanship, and made by three-scenting and one-frying. The tea not only maintains the combination of floral fragrance and tea flavor, but also adds a complete jasmine flower, which is swaying. The tea soup is bright yellow and green, mellow and sweet, and jasmine fragrance is strong.

Retail price in China: ¥108

Net weight:90 Gram

Grade: 1st Grade

Picking Standard: 1 Bud with 2 leaves 

Type:Jasmine tea

Origin: Heng County, Nanning City, Guangxi Province

Dry Tea:Thin and tight with white pekoe

Soup: Bright yellow-green

Aroma: Rich jasmine aroma

Wet Tea:Bright and stretched.

Taste: mellow and sweet

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

What is Jasmine Tea?

Jasmine tea is a reprocessed tea. It is made from Maofeng green tea and blooming jasmine flowers from Hengxian County, Guangxi. It has both the freshness of green tea and the fragrance of jasmine flowers.

How to brew?
It is advisable to use a Covered bowl/Mug for brewing.
1. Add 3g of tea after warming the cup and smell the tea aroma
2.Add 85℃ water to brew
3.Water along the wall of the cup, one to three times steeping 5-10s, after three steeping 10-15s, can be brewed more than six times.

Mug: Put 3 grams of tea, add 85 ℃ water, soak for about 3 minutes, drink.

What is "scenting窨制" “Tea jacquard提花"?

Scenting:

A process of making jasmine tea by mixing tea and flowers together, allowing the tea leaves to naturally absorb the floral aroma, then sifting the flowers and drying the tea leaves. But the more times you make jasmine tea doesn't mean the better. It is rare to find jasmine tea with more than seven processes, which is not only time-consuming and costly, but also easy to over-saturate the flowers and lose the fragrance of tea.

Tea jacquard:

A final scenting with higher quality more jasmine flowers to improve the purity and freshness of the jasmine aroma.

Is it tea or flowers inside jasmine tea?

In traditional jasmine tea, all the flowers are only used to absorb the aroma, and they will all be screened out after the production is completed, so you can only smell the fragrance and not see the flowers. Nowadays, most people prefer to use petal tea to add beauty to the tea soup. The number of dried flowers is basically within 1% of the tea, more would be impure in fragrance and susceptible to moisture.

This jasmine tea is mainly green tea, with a few petals. When brewing, the petals stretch and float, swaying, and it is very beautiful.

YuanZheng·Jasmine Tea Jasmine Silver Needle Jasmine Dragon Pearl Jasmine White Pekoe
Jasmine Origin Heng County, Guangxi Fuzhou, Fujian Fuzhou, Fujian Fuzhou, Fujian
Grade  First Grade Top Grade First Grade First Grade
Raw materials (tea billets) One bud and two leaves Fuding high-quality tea tree tea buds One bud and two leaves of Fuding tea tree. One bud and one leaf of Fuding Great White Tea Tree
Craft 3 Scenting and 1 Jacquard 7 Scenting and 1 Jacquard 6 Scenting and 1 Jacquard 6 Scenting and 1 Jacquard
Dried Tea Stripes Stripes Dragon Pearl Stripes
Fragrance Jasmine fragrance The strong fragrance of jasmine The strong fragrance of jasmine The strong fragrance of jasmine

Taste:

With the freshness of green tea blended with the fragrance of jasmine flowers,YuanZheng·Jasmine Tea is Fresh, mellow and soft;The Silver Needle is relatively fresher and sweeter; The Dragon Pearl is more resistant and fresher after kneading; The BIG PEKOE have a more pronounced tea flavor and astringent feeling. 

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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