Zhengshantang Red&Flowers-Jasmine Bud Leaf Black Tea
TYPE DE PRODUIT:
Vous économisez: $13.90 (28%)
Product: Zhengshantang Junmei-Jasmine Black Tea
Category: Jasmine Flower Tea
Net Weight: 50 g per tinplate can.
Raw Material: Bud with Leaf Junmei Black tea, Jasmine tea.
1 bud with 1 leaf.
How is the taste?
Appearance: distinctive buds and leaves, yellow and black
Taste: fresh and sweet, jasmine fragrance melted in water, floral fragrance
Leaf base: uniform, distinct buds, and leaves
Water temperature: 100℃
Tea Utensils: A covered bowl(Gaiwan)
①Warm cup: boiling water moisten the tea set, put in the tea products, shake twice, smell the aroma in the cup.
②Brewing: water along the wall of the cup, do not steep in the water for first to third times, the next to sixth times steeping only 10-15s, can brew more than 10 times.
This Jasmine Tea has two grades: Eye bow and Leaf
Eye bow selects only tea bud as raw material.
Leaf select 1 bud and leaf per tea. Other than that, their tea tree raw materials and processes are exactly the same, so please pay attention to the distinction when purchasing. (Click to view the bud only jasmine black tea)
What is Red&Flowers?
This tea is a combination of Wuyi high mountain black tea and Fuzhou jasmine flowers, hence the name "Red and Flower".
The tea raw materials come from high mountain tea trees in the core area of Wuyi Mountain National Reserve, the birthplace of black tea in the world and a world cultural and natural heritage site, and are made using the innovative process of Jun Mei black tea. It is made from jasmine flowers that bloom in Fuzhou, Fujian Province on the third day of the year with a unique cellar technique that lets tea absorb the aroma of flowers.
Do you know Jasmine tea?
Jasmine tea is a reprocessed tea with a history of over 1,000 years. The origin of jasmine tea in the world is Fuzhou, Fujian Province, and its aroma is known as the "smell of spring in China".
What is the production process?
Tea embryo processing: In the past, jasmine tea was made using green tea as the base, but nowadays, white tea, black tea, and oolong tea are also very common but compared to green tea, other teas are more difficult to absorb the fragrance and more difficult to make.
This is mainly because of the limitations of both the tea and the process: black tea is not easy to absorb the fragrance and requires a larger amount of jasmine flowers and a longer manuring time when making. However, if the process is not well worked, black tea may become sour after a long time. The difficulty factor is 2-3 times that of jasmine green tea; in addition, the tea embryo of jasmine black tea must be light and sweet black tea, the traditional black tea is thick, red, and bitter, and the Jun Mei black tea is just right.
And green tea is cold for the stomach, the taste and aroma are easy to evaporate, tasting season and crowd restrictions. Black tea is warmer, more mellow, more nourishing, and stomach-friendly, suitable for all seasons.
① Jasmine flowers have very strict requirements for harvesting, and the buds need to be harvested at 2-3 pm on the dog day (the hot, sultry days of summer) when the temperature is the highest. The flowers are most fragrant at night when they bloom naturally.
Magnolia flowers have a higher aroma than jasmine flowers, so jasmine tea is primed with magnolia flowers before manuring, and then manured with jasmine flowers to increase the overall aroma concentration.
Scenting: The tea embryo and flowers are mixed and stacked with white magnolia flowers as the base, which is completed after about 5-6h. In addition to this, when the temperature is too high, it needs to be spread out in time to dissipate the heat, and the flowers will wither after a manuring time of up to 10-15h. It is also necessary to separate the tea flowers and dry the tea leaves before the next manuring.
The tea master has been trying to find that 4 Scenting and 1 Jacquard are the best, not to cover the aroma of tea, not to cover the taste of tea, the aroma of tea and flowers blend just right, showing the perfect balance between the sweetness of tea and the freshness of flowers.
Is it tea or flowers in jasmine tea?
In the traditional jasmine tea-making process, all the flowers are sifted away, so that only the fragrance is heard but not the flowers. The dried flowers in this jasmine black tea are within 1% of the number of tea leaves, it adds to the beauty of the tea soup; if more, that would be impure in fragrance and susceptible to moisture.
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.