Fragrant Fenghuang(Phoenix) Dancong Oolong Tea
VENDOR: Zheng Shan Preferred
Product: Dancong Oolong
Category: Oolong Tea
Net Weight: 100g
Origin: Phoenix County, Chaozhou City, Guangdong Province.
Picking Standard: 1 Bud 3-4 Leaves from Aged Phoenix Dancong tea trees.
What is Dancong?
Dancong tea is produced in Phoenix Town, named after Phoenix Mountain. The name "Dancong" is due to the fact that in the old days, only the fresh leaves from a single tea tree were picked to make the tea, and in modern times, the effort and time spent on doing so are too high, so nowadays, most of the Phoenix Dancong is made by picking a single variety of tea trees together.
Honey orchid fragrance of Dancong:
There are hundreds of aroma types of Dancong tea, among which the top ten best quality aroma types are: Osmanthus, magnolia aroma, almond aroma, jasmine aroma ...... honey orchid aroma is one of them. It is named because the tea soup has a strong honey flavor and the fragrance resembles orchids.
Unfortunately, in 1978, the mother tree of [honey orchid fragrance big tea], which is up to 150 years old, withered. It was not until around 1996 that the villages in Phoenix town started to graft and plant vigorously again. Honey Orchid Phoenix Dancong has a wide planting area and high tea production, so it has the characteristics of excellent quality and affordable price. This makes it one of the most common Dancong on the market and is one of the first choices for those who are just starting to understand Phoenix Dancong tea.
The characteristic of Phoenix Dancong is its aroma. Warm up the teapot, put the tea into it, and with a casual shake, a high aroma permeates out. After drinking, the aroma still lingers.
Dry tea: brown color, straight and tight
Tea broth: orange and bright
Taste: mellow, with honey sweetness and sweetness
Aroma: obvious floral aroma, resembling orchids
Dry tea Characters: Long and straight shape with bright dark color
Tea Liquor Color: bright yellow
Texture and Flavor: Floral with strong orchid fragrance; Refreshing with the sweet finish; lingering orchid aroma in the mouth;
Teaware to Brew: Porcelain Gaiwan/Zisha(Purple Clay) Teapot
Water Temperature: 100°C or 212°F;
Steps: Using boiling water warm the Gaiwan.
Shake after pouring the water out.
Smelling the fragrance(Its an important part of drinking : )
Steeping: This tea can be brewed over 10 times.
First 5 times. 2-3s (Don't immerse the teas)
6-10 times: Soaking time, in turn, extended 5-8s.
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.