2022First Grade Enshi Yulu (恩施玉露)Pre-Qingming Green Tea 80g Tin
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The only green tea in China that remains steam-fixed is from Enshi, Hubei.It is made the same way as Japanese green tea. The trace element "selenium" in tea is high in content, which can prevent cancer. Fresh taste.
Picking time: March (Mingqian spring tea)
Packaging Date: April 9th
Net content: 80g/Tin
Level: 1st Grade
Origin: Enshi, Hubei
Dry tea: Emerald green shaped like pine needles
Fragrance: Bean fragrance and floral fragrance
Soup: Light green bright
Wet tea: Stretched and emerald green
Storage method: Store in a cool, dry, dark place. For long-term storage, it is recommended to place it below 0°C to keep the green tea fresh.
How to brew?
Enshi Yulu should be brewed in a glass.
1. After smelling the cup, add 3g of tea and smell the tea aroma
2. Add 85-90℃ water
3. Wait 2-3min for the tea leaves to stretch before drinking.
More About Enshi Yulu:
The origin of Enshi Yulu?
Enshi Yulu originated in the area of Bajiao Township, Enshi City. According to legend, during the Kangxi period, there was a tea merchant in Huanglianxi, Enshi Bajiao. By 1936, on the basis of jade green tea, the pot was changed from frying to steam, which not only made the tea's soup green and the bottom of the leaves green, but also its appearance and color was oily and emerald green, like the color of green jade. Also renamed Yulu. In 1945, it was exported to Japan, and since then, "Enshi Yulu" has become famous in the world.
Where is Enshi?
Enshi, Hubei is China's natural selenium-rich agricultural production area, and is known as "the world's selenium capital". The annual average temperature here is 16.4 °C, the annual rainfall is about 1525 mm, and the clouds and mists are all year round, which is very suitable for the growth of tea trees.
Because the local land naturally contains selenium minerals, the tea produced also contains selenium. According to the analysis of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, Enshi Yulu dry tea contains 3.47mg/kg of selenium, and tea soup contains 0.01-0.52mg/kg of selenium, so Enshi Yulu is also a treasure in selenium-enriched tea.
What is Enshi Yulu's feature?
Enshi Yulu is a rare steamed green tea with needle-shaped green tea in history. Steaming is a key process in the traditional production process of Enshi Yulu. Different from other green tea methods, the high temperature of steam can quickly kill the green tea, which can destroy the activity of enzymes in fresh leaves in a very short time, and better retain the color, aroma and taste of tea leaves. Finally, the "three greens" characteristics of Yulu tea, "green in appearance, green in soup, and green at the bottom of leaves" can be presented.
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.