Jasmine Silver Needle Tea

Net Weight: 100g

Product: Jasmine Silver Needle Tea

Net Weight: 100g (5g x 20 bags)

Raw material: Roasted green tea, jasmine tea

Origin: Fuzhou, Fujian

What is Jasmine Silver Needle?

Jasmine Silver Needle is a reprocessed tea. The tea buds of Fuding福鼎 tea tree are picked and made into tea billets (tea for reprocessing) by the green tea roasting process, and then made with jasmine flowers (the most beautiful and most abundant flowers of the year) through a "seven-cellar process", whose aroma is called "the smell of Chinese spring". 1 catty of dry tea requires 7 catties of jasmine flowers and takes more than one month to make, which is very precious.

Product Info:

Dried Tea Shape: Full of silvery white hairs.

Soup: Light Yellow

Fragrance: Light jasmine fragrance

Taste: Smooth and sweet

Wet Leaves: Lime and evenly green color.

What is "scenting窨制" “Tea jacquard提花"

Scenting:

A process of making jasmine tea by mixing tea and flowers together, allowing the tea leaves to naturally absorb the floral aroma, then sifting the flowers and drying the tea leaves. But the more times you make jasmine tea doesn't mean the better. It is rare to find jasmine tea with more than seven processes, which is not only time-consuming and costly, but also easy to over-saturate the flowers and lose the fragrance of tea.

Tea jacquard:

A final scenting with higher quality more jasmine flowers to improve the purity and freshness of the jasmine aroma.

Is it tea or flowers inside jasmine tea?

Jasmine tea is mainly green tea with a few flower petals.

Traditional jasmine tea is made by sifting out all the flowers, so you only smell the fragrance but not the flowers. Nowadays, most people prefer tea with flower petals to add beauty to the tea soup.

The dried flowers in this Silver Needle are within 1% of the number of tea leaves, more would be impure in fragrance and susceptible to moisture.

Taste:

With the freshness of green tea blended with the fragrance of jasmine flowers, the silver needle is relatively fresher and sweeter; the dragon pearl is more resistant and fresher after kneading; the big white hairs have a more pronounced tea flavor and astringent feeling.

Brewing:

Water temperature: 85-90 ℃ Ware: covered bowl

①Warm cup: boiling water moisten the tea set, put in the tea, shake it twice, and smell the aroma in the cup.

② brewing: water along the wall of the cup, one to three times steeping 5-10s, after three steeping 10-15s, can be brewed more than six times.

Here attaches the brewing guide of Chinese teas, pleases check below links if needed.

Black Tea Brewing Guide: Click Me!

Rock Tea Brewing Guide: Click Me!

White Tea Brewing Guide: Click Me!

Green Tea Brewing Guide: Click Me!

Any questions please email at lapsangstore@gmail.com

or check our FAQ: Click Me!

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.

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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.