3 Fei Zi Xiao(Smile of Princess) Black Tea Mini Bags
The raw Fei zi xiao leaves are one bud and two leaves of the excellent high-mountain tea in Wuyi National Nature Reserve . It tastes mellow, sweet,and fresh in the mouth with a sweet, lasting aftertaste. To fully reflect the sweet nature of this tea，we named it after a Tang dynasty poem that described "A steed which raised red dust won the fair mistress”smiles.How many steeds which brought her lychee died on the run! ".
Picking Time: 2022 Spring
Net weight:3 Gram/Bag
Grade: Top Grade
Picking Standard: 1 Bud with 2 leaves
Type: Black Tea
Origin: Tongmuguan,Wuyi Mountain
Dry Tea: Tip is fine,black,and juicy
Soup: Orange, bright, golden circle.
Aroma: Obvious fruity aroma.
Taste: Mellow, sweet and fresh in the mouth with a lasting sweet aftertaste.
Wet Tea: Bright and stretched.
Storage method: Sealed and placed at room temperature, cool, dry, no peculiar smell, dark place.
How to brew?
It is advisable to use a covered bowl for brewing.
1. Add 3g of tea after warming the cup and smell the tea aroma
2. Add 98℃ water to brew
3.1-3 soak for 3-5s, then soak for 5-10s, no more than 15s
Fei Zi Xiao has a very strong aroma of dried lychees, which is rich and natural, It is one of the very popular teas in the Zheng Shan Tang series.
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.
Tè veramente unico sempre più un oolong che un Tè nero ha un sapore dolce e fruttato veramente forte!!