3 Junmei Moca Black Tea Mini Bags
VENDOR: JunMei China
The multi-leaf black tea is a collection of good teas from the top ten producing areas in China, and is blended with Junmei craftsmanship. It has the fragrance of nature. It not only highlights the style of tea raw materials in different tea producing areas, but also integrates the characteristics of black tea from these places.
Net weight: 4g/Bag
Dry tea: firm and firm, taupe color
Aroma: It has the smell of natural herbs
Soup: bright orange
Flavor: sweet and smooth
Wet Tea: bright red evenly
Storage method: placed in a cool, dry, dark place
How to brew?
Water temperature: 100℃
Utensils: cover bowl
Brewing: For the first to third courses, quickly pour into hot water, and leaching out after 3-5s.
For the fourth to seventh courses, sit in the cup appropriately for 5-10s, increase or decrease the soaking time according to your own taste, and extend each course by about 10s.
Can brew more than 8 courses.
Where does it come from?
It culminates the top nine major black tea producing regions, including the Wuyi Mountain, Fujian Province, Huangshan, Anhui Province, Gaoligong mountain, Yunnan Province, Pu'an Guizhou Province, Guzhang, Hunan province, Xinyang, Henan Province, Shaoxing, Zhejiang Province, Ya'an, Sichuan Province, and Badong, Hubei province.
What is mashup?
Blending is a special and important process in the production process of tea, and it is an important link to improve the quality of tea. For tea, blending can determine the style of tea and the basis for stable quality. The tea is blended accurately and scientifically to enhance the taste level and fullness of the tea. With the blending, the aroma of tea leaves will have a deeper layering, and there will be a harmonious blend of tastes.
At present, blended teas are mixed in the market. The first reason is that unscrupulous manufacturers use a small amount of high-grade raw materials and a large number of low-grade raw materials to blend and sell them as high-grade tea. The second is some blended teas in the market environment. Most of them are just a “mix and match” that does not pay attention to technology, and the taste is also very poor. In addition, the tea-making technology itself is not exquisite, and it is difficult to blend good tea to meet the market. , thus leading to people's misunderstanding of blended tea.
Generally speaking, the high-quality tea leaves from the nine classic producing areas in the "Golden Latitude Belt" of Mocha Jiji black tea are not only very affordable in price, but also have a full, rich and pure taste. If you want an excellent ration tea, Mocha is a very cost-effective product.
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.