Lapsang Souchong Wild Black Tea
TYPE DE PRODUIT:
Souchong wild tea is picked from the natural depopulated zone of 1500 meters in Wuyi Mountain National Nature Reserve,which is developed with the traditional handicraft and innovative handicraft of Zheng Shan Tang Souchong black tea.The shape of Zheng Shan Tang Souchong wild tea is natural and tight with dark moist color;after boiled,the water of tea color become bright yellow with gold circle. It tastes mellow and sweet, fresh and lingering,which is the treasure of tea.One sip and you will feel be in the broad natural forest.
Retail price in China: ￥319
Net weight:50 Gram
Grade: Top Grade
Picking Standard: 1 Bud with 3 to 4 leaves Black Tea
Origin: Tongmuguan,Wuyi Mountain
Dry Tea: Sharp and thin, moist and bright
Soup: Yellow and bright with gold circle.
Aroma: Smell like natural, fresh grass.
Taste: Mellow and sweet.
Wet Tea: Tender and straight
Storage method: Sealed and placed at room temperature, cool, dry, no peculiar smell, dark place.
How to brew?
It is advisable to use a covered bowl for brewing.
1. Add 5g of tea after warming the cup and smell the tea aroma
2. Add 98℃ water to brew
3.1-3 soak for 3-5s, then soak for 5-10s, no more than 15s.
Souchong Wild tea has a very rich aroma of natural forest, and taste is domineering and strong. It is a very popular tea in the Zhengshantang series.
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.
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.