50 Gram / 100 Gram - 1.76 Ounce / 3.53 Ounce
Type：1 Bud with 2 leaves Black Tea
What is the Aroma?
Obvious fruity aroma. Like litchi.
What is the taste?
It tastes mellow, sweet, and fresh in the mouth with a lasting sweet aftertaste.
Where does it come from?
Tongmuguan, Wuyi Mountain.
High-mountains tea tree in Wuyi National Nature Reserve.
To Fully reflect the sweet nature of this tea, we named it after a Tang dynasty poem that described "Smile while riding the world of mortals imperial concubine, no man knows to be a litchi."
Dry: Tip is fine, black, and juicy.
Wet: Bright and stretched.
Tea liquor：Orange, bright, golden circle
Brewing Guide: 100°C (212°F)
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.
정산당에서 파는 최고의 차들중 하나
후기 남겨주셔서 감사함니다~ 리치향을 좋아하신다면 저희 수저향 랑 새로 나온 (朝华)무궁화 연한 리치향 홍차 도 추천합니다~~
I love this tea. It’s smooth and pure aroma gave me relaxing time.
Thank you so much for posting your likes. Enjoy warm in 2021 winter : )