Crescent moon green tea cup with grip 400ml
Material: High borosilicate glass
Size:Diameter 66mm, Height 135mm, Handle width 44mm
People like to appreciate the beautiful shape and color of the tea buds in the tea soup when drinking green tea, so the glass brewing method is especially popular in Jiangsu and Zhejiang. This unique ornamental property allows us to see the delicate tea leaves gradually stretch, rise and fall under the infiltration of water, which is extremely beautiful.
Glass cups have a wide range of applicability. In addition to green tea, tea with tenderness and high aroma can be brewed in glass cups, such as Fenghuang Dancong, Wuyi Yancha and other oolong teas. Take 1-2g into boiling water, and the entrance is fragrant. The taste is elegant and unique.
The easiest way to drink tea, you don't need to know Zisha or Gaiwan, and you don't need to learn the brewing method, just put tea and add water, it is a good cup of tea.
This tea cup is specially designed for drinking tea. The filter mouth eliminates the trouble of drinking tea residues.The crescent-shaped filter fits the cup body seamlessly, and it can be easily rinsed. Details are intimate.
There is also a glass crescent cup（without handle） optional, click the link to view
This teacup is made of high borosilicate glass, Handmade.（What is borosilicate glass?）
Not only twice as thick as similar products, but also very heat resistant.
Brittleness and weight are far less than glass containing a lot of lead and zinc, and no toxic side effects.
It is an important material for making beakers, test tubes and other instruments.
Because of this, the teacup is light and smooth.Can be heated in an electric ceramic stove/microwave oven without bursting, it safer to use.
▶The product is hand-fired, there will be very small differences in size and shape.And in the process of hand blowing, the glass is in contact with the air, and there are occasional fine air bubbles, but it does not affect the use and aesthetics.
This is a characteristic of handmade products, which is normal and unavoidable. Please be fully informed before purchasing.
▶Glass is fragile and has a long transportation journey. If the tea set is damaged when you receive it, please contact us (email@example.com) in time, and we will reissue it for free.
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.