【SOLD OUT, SEE YOU IN 2022 SPRING】Lapsangstore Selected-2021 Mengding Ganlu(蒙顶甘露) Green Tea Mini Bag

Product Info:

Name: 蒙顶甘露

Tea Origin: Core Regions from Mengding Mountains Sichuan Province.

Craft: Traditional Craft Mengding Ganlu

Net Weight: 4g per Mini bag.

Storage: Seal and store in a ventilated and dry place after opening.

Taste:

As one of the ten famous tea in China.

Slender dry tea, wrapped in rich and dense tea hairs, the soup color is yellow bright, turquoise, and clear, the taste is fresh and sweet like dew, leaving aroma on the cheeks.

Green Tea Brewing Guide:

Tea Set: Glass Cup (300ml)

Amount of tea Per Brewing: 3-4 Gram

Water: Pure Water / Mountain Spring Water

Temperature: 85°C

Brewing:

1. Use boiling water to warm the tea set. Raise the temperature of the tea set
2. Fill the water to 7 minutes full, put in 3g of tea, leave for 1 minute and enjoy
3. After drinking, add water appropriately, mention that drinking time should not exceed 6 hours.

Moreover:

Sichuan Mengding Mountain is very suitable for the growth of tea trees with its year-round fine rain, average annual temperature of 14.5℃, and annual precipitation of over 2000mm. More than two thousand years ago, during the Western Han Dynasty, Wu Li Zhen, the originator of tea planting in China, planted seven tea trees here and started the history of artificial tea planting.

Every year in mid to late February, when other tea areas in China are still quiet, the temperature in Sichuan has long warmed up, the tea on the Mengding Mountains began to quickly emerge new buds, the buds made tea at this time Mengding Ganlu, is the first picking spring green tea.

In folklore, Meng Shan tea is seen as a divine thing to get rid of diseases, so the long history of Meng Ding tea is also known as "fairy tea".

For many tea people, tasting this cup of tea soup from the ancient Chinese tea tree means the beginning of a new year of tea.

This Mengding Ganlu, also belongs to the early spring-picked tea. Produced from 1200 altitude Mengding Mountain, hand-picked buds, wrapped in rich and dense tea hairs, the soup color is yellow-green and clear, the taste is fresh and sweet like dew, leaving a fragrance in your cheeks!

Here attaches the brewing guide of Chinese teas, pleases check below links if needed.

Black Tea Brewing Guide: Click Me!

Rock Tea Brewing Guide: Click Me!

White Tea Brewing Guide: Click Me!

Green Tea Brewing Guide: Click Me!

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or check our FAQ: Click Me!

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.

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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.