2022Top Grade Huangshan Maofeng (黄山毛峰)Pre-Qingming Green Tea 50g Tin
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One of the representative green teas in China. Produced in Huangshan, Anhui, it has the fragrance of orchid, and the tea buds are natural and full.
Picking time: March (Mingqian Spring Tea)
Packaging Date: April 9th
Net content: 50g/Tin
Grade: Top Grade
Origin: Huangshan, Anhui
Dry tea: Light green, full of tea tips, tea buds are natural and full.
Fragrance: Floral, bean fragrance
Soup: Light green bright
Taste: Sweet and rich aroma
Wet tea: Buds are fresh and tender, beautiful in shape
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?
Huangshan Maofeng should be brewed in a glass.
1. First add 2/3 of 85-90 ℃ water, add 3g of tea, smell the tea aroma
2. Wait 2-3min for the tea leaves to stretch before drinking.
More About Huangshan Maofeng Green Teas:
The origin of Huangshan Maofeng Green Teas?
Huangshan Maofeng originated in the Guangxu period of the Qing Dynasty (around 1875). At that time, a tea merchant, Xie Zheng‘an, opened a tea shop and selected fat and tender buds and leaves from the high-altitude tea gardens in Huangshan to create this high-quality tea with excellent flavor.
Because the tea pekoe is covered with body and the buds are like peaks, it is named "Maofeng", and later named "Huangshan Maofeng".
Some British businessmen praised it after tasting it, and immediately became famous in Shanghai. After being shipped to the Northeast, it was also welcomed by consumers and became famous all over the world.
Where is Huangshan?
Huangshan is located in the subtropical monsoon climate zone, which is characterized by mild, rainy and four distinct seasons. Due to the high mountains and deep valleys, the climate changes vertically. At the same time, due to the large difference in sunlight radiation between the north and south slopes, the local topography plays a leading role in the climate, forming the characteristics of many clouds, high humidity and more precipitation.
Huangshan has a long history of tea production, superior natural conditions, many mountain forests, and deep land, which is very suitable for the growth of tea trees.
If you want to try our black tea made in Huangshan, please click here
How does Huangshan Maofeng taste?
In time for this year's Qingming Festival, we selected "Huangshan species", "Huangshan large-leaf species" and other tea trees that have developed fat and tender shoots, and made them by hand. After making, the tea shape is slightly rolled, the tea is obvious, and it has golden fish leaves (small leaves next to the bud head), which are the characteristics of the standard premium Huangshan Maofeng. The tea soup is fresh and mellow, with a fresh orchid fragrance.
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.