Jasmine Dragon Pearl Tea
VENDOR: Zheng Shan Preferred
Name: Jasmine Dragon Pearl
Net Weight: 100g (5g x 20 Packs)
Raw Material: Roasted green tea, jasmine
Origin: Fuzhou, Fujian Province.
What is Jasmine Dragon Pearl?
Jasmine Pearl, also known as Jasmine Hydrangea, is a reprocessed tea. The tea is made from young buds in early spring, hand-rolled one by one into a tea billet (tea for reprocessing), it has the freshness of green tea and the fragrance of jasmine flowers, and its aroma is called "the smell of Chinese spring".
What is the difference between Jasmine Dragon Pearl and Jasmine Big Pekoe？
Both are jasmine teas made with roasted green tea, but the process of green tea production is different. The aroma of Big Pekoe is lighter and the taste of the tea broth is more mellow. Dragon pearl green tea has tighter particles that can lock in the floral aroma, and the aroma is stronger and more fragrant, and the production process is more complicated than White pearl.
Dried Tea: Round, tight, and even, with white hairs showing
Soup: Bright orange-yellow
Fragrance: Strong jasmine flower fragrance.
Taste: Freshness and sweet.
Wet Leaves: Tender and Stretch, with a good shape tea bud,
Teaware: Gaiwan/Lidder Bowl
①Warm cup: boiling water moisten over the tea set, put in the tea, shake lightly twice, smell the aroma in the cup
② Brewing: the first run through the tea, let it sit for 10s and then leach it out without drinking. (to facilitate the stretching of the tea shape)
The second run starts to brew along the wall of the cup, sit for 5-10s. Can brew more than six times.
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.
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