BaDong High Mountain Cloud 云雾高山茶 Black Tea 150g Tin[JM20]

There is an old saying in China:“High mountain clouds make good tea.”The raw material of this black tea is selected from the fresh leaves of high mountain tea trees at 1000-1500m in the Xiaoshennongjia, Badong, Hubei. The raw material is original and not pollution. The dry tea is tightly, the color is black and slightly golden buds, the soup color is golden and bright, with the fragrance of jujube flowers, full of charm.

Taste

Dry Tea: Black and slightly golden buds.Tight and strong.

Taste: Sweet and Fresh.

Soup Color: Golden and bright.

Aroma: Jujube flower.

Materials

Picking: 1 bud 2 Leaves.

Origin: Badong Xiaoshennongjia, Hubei Province.

Grade: Top Grade

Type: Black Tea

Caffeine: Caffeinated

Brew Guide

It is recommended to use Gaiwan for brewing.

1. After warming the cup, put 5g tea and smell the fragrance.
2. Prepare 95-100℃ pure water.
3. Do not soak in 1-3, 4-6 soaking for 3-5s, then soaking for 5-15s.

The more times you brew, the longer the soaking time will be. If you feel bitterness, you can properly reduce the soaking time or reduce the amount of tea you add.

More About

There is an old saying in China:“High mountain clouds make good tea.”

High mountain clouds refer to the unique ecological environment formed by high-altitude mountainous areas surrounded by clouds and mists all year round.The material basis of good tea is whether the tea is rich in polyphenols, amino acids, aromatic substances, sugars, and pigments.

High mountain areas are often accompanied by clouds and fog, high humidity and sufficient water, so that the cellulose of tea tree buds and leaves is not easy to form, so that the new shoots of tea trees can be kept fresh and tender for a long period of time without being thick and old. At the same time, the conditions of sunlight in the mountains are good, the diffuse light is sufficient, and the temperature difference between day and night is large.These ecological conditions are conducive to the synthesis and accumulation of nitrogen-containing compounds and ammonia-containing aromatic substances. The content of protein, amino acid, and chlorophyll is high, and the content of polyphenols with astringent taste is low, so the taste of alpine cloud tea is more sweet and fresh.