「Yanyu」Three and Two Series・Backbone Wuyi Rock Tea
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Product Name: Yanyu·Three and Two·Backbone
Net content: 8.5g
Raw materials and origin: The core production area of Wuyi rock tea in Wuyi Mountain, Fujian - Three pit and two stream
Why is it called three and two?
Wuyi rock tea is loved by many tea lovers because of its unique taste. Later, it is divided into core production areas, Zhengyan (meaning the core region) production areas, Banyan (meaning half core region) production areas and other areas according to climate and environment. Jian (Huiyuan pit, Niulan pit, Daoshui pit, Liuxiang stream, Wuyuan stream) has a superior geographical environment and is the most core and most famous production area. It is precisely because the raw materials of tea trees come from "three pits and two streams", hence the name "three and two".
The annual output of rock tea in the core production area is limited, and the production process is even more refined, and it is very precious. It can be said to be a rare tea.
How does it taste?
There are three types of rock tea in the three and two series. They are longevity, Honest, and backbone. They are different in style and have their own characteristics. (Click here to view Three and Two·Longevity) (Three and Two Series・Honesty Wuyi Rock Tea)
Backbone is an authentic cinnamon. The cinnamon tea tree has a history of more than 100 years of planting in Wuyi Mountain. The total amount of aroma substances is about twice that of narcissus, so the aroma is high and the taste is high.
Appearance: Tightly knotted, blue-brown color
Soup color: Dark orange
Aroma: Cinnamon, Sweet, Fragrant
Taste: The fragrance of cinnamon is long-lasting, the tea soup has a spicy feeling and a slight grassy fragrance
How to brew?
① Warm the bowl with hot water, put in 8.5g of tea, shake it with your wrist, and smell its dry tea aroma (Cinnamon)
②Use hot water above 98°C, pour it into the bowl, and don't pour the water too quickly.
③After 1-3 water injections, the soup will come out immediately, do not soak.
④ 4-6 courses of soaking for 5-10s, then prolong the soaking time according to the soup color, can brew 7-8 courses.
⑤ During the period, you can smell the cup lid fragrance (Cinnamon,Sweet) and the fragrance in the teacup (Fruity)
⑥You can save the first tea to drink at the end, and you will have a different feeling.
It tastes better when brewed in a purple clay pot:
Zisha is a porous material with a double pore structure, which has a good thermal insulation effect, which can reduce the irritation when entering the tea, highlight the mellowness and thickness of the tea soup, and is especially suitable for brewing rock tea and Pu'er (click here to view the Zisha teapot- Dabin circle button)
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.