Lapsangstore Selected-Yongchun Buddhist Hand Oolong Tea
You Save: $14.83 (24%)
Orders of this product will be shipped from June 28.
Net Weight: 156 Gram
You will get:
6 x 8g Clear aroma type Yongchun Buddha's hand
6 x 8g Strong aroma Yongchun Buddha's hand
6 x 10g Buddha's hand rock tea
Yongchun Buddhist Hand -One of the most famous and precious Minnan oolong tea.
With unique snow pear fragrance.
Tea Grade: 1st
What is the Buddhist Hand?
Origin: Buddhist Hand Tea Regions, Shifengyan, Yongchun County, Fujian Province.
Picking Standard: 1 Bud with 3-4 Leaves.
Craftsmanship: Traditional Craft by Mr. Zheng Jiaping-Intangible cultural heritage inheritor.
Dried Tea Shape: Fat and Strong, curled into a ball.
Soup: Gold, clear and bright.
Fragrance: Strong fragrance, close to the sweetness of snow pear and citron.
Taste: Freshness and sweet, full of fragrance.
Leaf Bottom: Stretch, Brown Green.
Story of this tea:
The leaves of bergamot tea are as big as the palm, and it is the tea with the largest leaves in the oolong tea.
According to legend, Buddha's hand tea was born in the Kangxi period of the Qing Dynasty, by the third generation of the abbot (monk) cultivated by the Lion Rock Tea Garden, so the Buddha's hand tea has traditionally been regarded as a representative of "Zen tea culture". After more than 300 years, the preservation of the Buddha's hand mother tea tree is only 89, the annual spring production of only one or two hundred pounds. The tea garden owner is the Yongchun Buddha's hand Intangible cultural heritage inheritor - Zheng Jiaping.
Because the fresh leaves are fat, the tree species is special, "strong, long, thick, healthy" is the most prominent characteristic of Yongchun Buddha's hand (fat appearance, aroma, tea soup, with significant anti-oxidation, gastrointestinal conditioning effect).
In addition: we have three different styles of Buddha's Hand tea in this set
①Clear aroma type Yongchun Buddha's hand: traditional craft production, with the fresh and refreshing fragrance of snow pear.
②Strong aroma Yongchun Buddha's hand: based on the traditional process of adding shaking and charcoal roasting process, the aroma is more intense and the taste is mellow and sweet
③Buddha's hand rock tea: using the raw material of the Buddha's hand tea tree, made by the rock tea process, with rock charm and flower and fruit aroma
All produced from the Shifeng rock tea producing area, made by Zheng Jiaping, an Intangible cultural heritage inheritor.
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.