Zhangping(漳平) Narcissus Squeezed Oolong Tea-Light Aroma Type
VENDOR: Zheng Shan Preferred
You Save: $4.00 (10%)
Product: Zhangping Narcissus
Net Weight: 128g
Raw material: Narcissus Tea Trees from core regions of Zhangping national forest park. Fujian Province.
What is Zhangping Narcissus?
One kind of Oolong tea which has more than 600 hundred years history, its the only squeezed tea among oolong teas.
The production process of Zhangping Narcissus tea cake combines the production process of Da Hong Pao (Northern Fujian Oolong) and Tie Guanyin (Southern Fujian Oolong), and is pressed by a wooden mold to make a unique square shape, which is convenient and unique.
We have selected a total of two styles of Zhangping Narcissus for tea lovers with different preferences to choose from.
1, Light Aroma,
2. Strong Aroma. click to review.
Dried tea shape: Squeezed tea cake, 30 percent red and 70 percent green (green leaves with red edging)
Tea soup: Bright gold yellow.
Aroma: Orchid and osmanthus fragrance is obvious.
Taste: With icing sugar sweetness and mountain wilderness, the soup is refreshing and sweet.
Wet leaves: Stretch and soft, with nectar fragrance.
Teaware: Purple Clay Pot/Gaiwan
Brewing: The first run of tea, quickly rushed into hot water, 3-5s after leaching, do not drink the first run.
The second run, sitting cup 5-10s, according to their own taste to increase or reduce the steeping time, each course of extended sitting cup about 10s.
Can be brewed for more than 8 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.