2016 Golden Flower Beauty White Tea
VENDOR: Lin Feiying
You Save: $9.80 (20%)
Brand: Lin Feiying. sub-brand of Zheng Shan Tang, made white tea only.
Product: 2016 Golden Flower Fuding White Tea
Net Weight: 90 Gram. 5g x 16
Ingredient: 2016 White Tea
What is Golden Flower?
Scientific name: Eurotium cristatum. One kind of probiotic, commonly known as the "golden flower". Used in Dark tea only.
Golden Flower White Tea Characteristic:
1. Turn the Soup Red:
"Golden Flower" can eliminate rough green taste, improve taste, and make tea soup reddish
2. Bacteria Floral Fragrance
A typical bacteria flower fragrance.
The aroma changes from fresh and astringent to an aging tea fragrance.
The astringent taste fades.
3. Taste Mellow:
Reduce the astringency and freshness of fresh white tea.
Turning it into mellow and smooth.
4. Can be brewed for more times:
Golden flower white tea leaves thick and fat, has unkneaded and fermented flower variegated colors, durable and foam resistant.
Not Only reduce the inner heat but also smooth the intestines, help digestion, soften blood vessels, prevent cardiovascular disease, nourish and protect the liver, hangover, etc.
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.