「Yanyu」Brew the Mountain Series・Cattle Ranch Pit Cinnamon（牛栏坑肉桂 ）Wuyi Rock Tea
PRODUCT TYPE: Tea & Infusions
LUXYURY-Cattle Ranch Pit Cinnamon
It comes from the core producing area of rock tea - Cattle Ranch Pit Cinnamon, with a clear grassy smell and a sweet taste.
Chinese Market Retail Price:￥280 ($43.08)
Grade: Top Grade
Net Weight: 8.5g
Place of Origin: One bud and three four leaves of the cinnamon tea tree in Niulankeng, the core production area of Wuyi Mountain, Fujian, China
Dry leaf: tight knot, dark brown
Aroma: Green grass, cinnamon
Tea soup: bright orange
Tea flavor: fragrant and fruity, mellow, frankincense after 6 courses
Wet leaf: buds are plump and beautiful in shape
Storage method: placed at room temperature, dry, dark, sealed, no odor
How to brew?
Wuyi rock tea should be brewed in a gaiwan/zisha pot.（Click to view Purple Clay Teapot）
First warm the bowl with hot water, add 8.5g of tea, shake the bowl gently to smell the fragrance.
Pour boiling water along the wall of the cup, 1-3 soaks without soaking directly out of the soup, 4-6 courses are appropriate to sit in the cup. It can be brewed 8-10 times.
What is Cattle Ranch Pit (Niulankeng)?
Cattle Ranch Pit (Niulankeng) belongs to the core rock tea producing area of Wuyi Mountain and is one of the most famous rock tea producing areas.
The"pit" is concave, with mountains on both sides, with short sunshine time and sufficient water. The east-west valley can withstand the cold northwest wind in winter for the tea trees, which is suitable for plant growth. The Niulan Pit has lush vegetation, lush vegetation, and dense moss between the rock walls, forming a natural ecological cycle system. The dense vegetation is conducive to the accumulation of linalool and green leaf alcohol in cinnamon varieties, so the standard Niulankeng cinnamon has a rich grassy flavor.
The soil is mainly weathered soil and glutenite, which is rich in trace elements and minerals and has good permeability. These trace elements make up the rich taste of rock tea. The loose soil is conducive to the expansion of the root system of tea trees, and promotes the synthesis of amino acids, caffeine, and tea polyphenols. These connotative substances are the reasons for the mellow tea soup.
What is cinnamon?
Cinnamon is the name of the tea tree variety and the name of the tea. Cinnamon tea tree has excellent quality and is widely planted in Wuyi Mountain. It is one of the main varieties of Wuyi rock tea. In addition to the characteristics of rock tea, the produced tea also has a unique aroma of cinnamon and frankincense. Famous for its fragrant and intense aroma.
What's special about this tea?
Because it grows in Niulankeng, which is rich in vegetation, its dry tea has a clear grassy fragrance. The varietal characteristics of cinnamon tea trees are very remarkable, and the aroma of cinnamon bark after brewing is pungent. The mellow tea soup reflects its rich content. 6 After brewing, you can smell the frankincense clearly at the bottom of the cup, and the entrance is full of the aroma of flowers and fruits and the spicy feeling of cinnamon tea. It has both the pungency of cinnamon and the grassy fragrance of Niulankeng. At the same time, the tea soup is mellow, rich and delicious.
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.