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Zhengshantang Red&Flowers-Jasmine Bud Only Black Tea

$47.50 USD $69.90 USD
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Description

Product: Zhengshantang Junmei-Jasmine Black Tea

Category: Jasmine Flower Tea

Net Weight: 50 g per tinplate can.

Raw Material: Bud Only Junmei Black tea, Jasmine tea 

 

How is the taste?

Appearance: distinctive buds and leaves, yellow and black

Taste: fresh and sweet, jasmine fragrance melted in water, floral fragrance

Leaf base: uniform, distinct buds, and leaves

 

Brewing:

Water temperature: 100℃

Tea Utensils: A covered bowl(Gaiwan)

①Warm cup: boiling water moisten the tea set, put in the tea products, shake twice, smell the aroma in the cup.

②Brewing: water along the wall of the cup, do not steep in the water for first to third times, the next to sixth times steeping only 10-15s, can brew more than 10 times.

 

This Jasmine Tea has two grades: Eye bow and Leaf

Eye bow selects only tea bud as raw material.

Leaf select 1 bud and leaf per tea. Other than that, their tea tree raw materials and processes are exactly the same, so please pay attention to the distinction when purchasing. (Click to view the bud with leaf jasmine black tea)

 

What is Red&Flowers?

This tea is a combination of Wuyi high mountain black tea and Fuzhou jasmine flowers, hence the name "Red and Flower".

The tea raw materials come from high mountain tea trees in the core area of Wuyi Mountain National Reserve, the birthplace of black tea in the world and a world cultural and natural heritage site, and are made using the innovative process of Jun Mei black tea. It is made from jasmine flowers that bloom in Fuzhou, Fujian Province on the third day of the year with a unique cellar technique that lets tea absorb the aroma of flowers.

 

Do you know Jasmine tea?

Jasmine tea is a reprocessed tea with a history of over 1,000 years. The origin of jasmine tea in the world is Fuzhou, Fujian Province, and its aroma is known as the "smell of spring in China".

What is the production process?

Tea embryo processing: In the past, jasmine tea was made using green tea as the base, but nowadays, white tea, black tea, and oolong tea are also very common but compared to green tea, other teas are more difficult to absorb the fragrance and more difficult to make.

This is mainly because of the limitations of both the tea and the process: black tea is not easy to absorb the fragrance and requires a larger amount of jasmine flowers and a longer manuring time when making. However, if the process is not well worked, black tea may become sour after a long time. The difficulty factor is 2-3 times that of jasmine green tea; in addition, the tea embryo of jasmine black tea must be light and sweet black tea, the traditional black tea is thick, red, and bitter, and the Jun Mei black tea is just right.

And green tea is cold for the stomach, the taste and aroma are easy to evaporate, tasting season and crowd restrictions. Black tea is warmer, more mellow, more nourishing, and stomach-friendly, suitable for all seasons.

Flower handling.

① Jasmine flowers have very strict requirements for harvesting, and the buds need to be harvested at 2-3 pm on the dog day (the hot, sultry days of summer) when the temperature is the highest.  The flowers are most fragrant at night when they bloom naturally.

Magnolia flowers have a higher aroma than jasmine flowers, so jasmine tea is primed with magnolia flowers before manuring, and then manured with jasmine flowers to increase the overall aroma concentration.

Scenting: The tea embryo and flowers are mixed and stacked with white magnolia flowers as the base, which is completed after about 5-6h. In addition to this, when the temperature is too high, it needs to be spread out in time to dissipate the heat, and the flowers will wither after a manuring time of up to 10-15h. It is also necessary to separate the tea flowers and dry the tea leaves before the next manuring.

The tea master has been trying to find that 4 Scenting and 1 Jacquard are the best, not to cover the aroma of tea, not to cover the taste of tea, the aroma of tea and flowers blend just right, showing the perfect balance between the sweetness of tea and the freshness of flowers.

 

Is it tea or flowers in jasmine tea?

In the traditional jasmine tea-making process, all the flowers are sifted away, so that only the fragrance is heard but not the flowers. The dried flowers in this jasmine black tea are within 1% of the number of tea leaves, it adds to the beauty of the tea soup; if more, that would be impure in fragrance and susceptible to moisture.

How to brew

This Article can help better know the Black Tea Brewing. Hope you could like it.

Any questions, please email me: lapsangstore@gamil.com or message lapsangstore on instgram.

Black Tea:  

Tea Amount: 3-5 Grams. Can be added/decreased by your taste.

Tea Set: Gaiwan(盖碗) Better. Or any cups (better with infuser lid)

Water Temperature: 98-100°C

Steps:

1st: Boil the water, use the boiling water to warm the empty tea cup and Gaiwan(盖碗).

2nd: Pour the boiling water out.

3rd: Putting the tea leaves in Gaiwan(盖碗), shake it, smell the fragrance of dried tea in warm place.

Putting the tea leaves in cup (if you don’t have the Gaiwan).

After the above steps, if cost time, water may lower the 90°C, boil the water again.

4th: Pour boiling water along the wall of the Gaiwan(盖碗). 80 percent full at most.

The more brewing times, the more steeping time. It depends on the quality of the tea and tea lover’s taste.

5th: After steeping, pouring the tea water into tasting cup(品茗). Pour the boil water into the Gaiwan for next brewing…

Tips: Without Gaiwan(盖碗). Please attention to the steeping time in water, too long will not excite the full taste value of black tea:-)

 

Frequent Asked Questions.

Q: What is Gaiwan?

A: Tradition China Tea Set, can easily control the tea sitting time in boiling water.

 

Q: Why Gaiwan is better? If use normal cups, what difference?

In China, tea set can be divided into three main parts. Porcelain Gaiwan(瓷盖碗), Glass Cup, Purple Clay Teapot.

Porcelain Gaiwan(瓷盖碗), dissipate the heat faster, shorter the brewing time, can maximize release the fragrance and taste of the tea. Most suitable for brew Black Tea, White tea and Oolong Tea.

Glass Cup(玻璃杯), suitable for viewing the tea leaves, normal brewing time between Porcelain Gaiwan and Purple Clay Teapot. Most suitable for brew the Green Tea.

Purple Clay Teapot, longer brewing time than above two. Most suitable for brew Pu’er.

You might wonder, why Purple Clay Teapot can make tea more mellow and smooth.

Answer is:

Because purple sand is a porous material with good air permeability, it will absorb tea juice, so brewing the same tea tea soup multiple times will make it richer and softer.

In addition, for daily convenient drinking, black tea and green tea can be directly put in the cup and drink.

By your flavor, 2-3 Gram tea with boiling water its ok!

 

Q: Why Tea from Zheng Shan Tang should use 100°C water to brew?

A: First, pure water is suitable for brewing the tea leaves. Using 100-degree temperature, can make tea water more bright, fragrant, not sour. Also by using this way, can easily judge whether its high mountain tea.

 

Q: How to correctly brew the best taste of Jin Jun Mei?

Same as normal brewing, better using the Gaiwan.

From first to third brewing, when pouring the water, keep the tea leaves not to sit more than 5s in water.

From 4th to 6th brewing, sit 5-10s in water.

Afte 6th, longer the time.

This Black Tea can brew for more than 12 times. View the gold brilliant tea soup, freshness taste. Sweety and fragrance:-)

 

Rock Tea:  

Tea set: 150ml Tea Tureen (Gaiwan) or Purple Clay

100℃ Hot Water for usage.

1st Step:Warm the Cup-Raise the temperature, suitable for shake the cup and smell the dried tea fragrance.

2nd Step: Put in 8-10 Gram Teas.

(Due to the different size tea set, the ratio of tea to water is controlled at about 1:20 its ok. Or add by one’s flavor)

Brewing: 100℃ mineral water is suitable. First four times brewing for short time. Gradually longer the time when after four times.

Pour the soup into the Sharing Cup, rock tea mainly red bright color with fragrant strong taste.

Taste: Pour the soup from sharing cup to each tasting cup. Suitable with seven points full.

 

Green Tea:  

Tea set:150ml Glass Cup or Tea Tureen (Gaiwan).

100℃ Hot Water.

1st Step: Warm the Cup-Raise the temperature, suitable for shake the cup and smell the dried tea fragrance.

2nd Step: Put in 3 Gram Teas.

(Due to the different size tea set, the ratio of tea to water is controlled at about 1:50 its ok. Or add by one’s flavor)

Brewing: 85-90℃ Pure water is suitable, adding hot water smoothly. Steeping tea leaves for about 30-60s.

Tasting: Drink when the temperature is right, green tea soup green and refreshing, add water after drinking, can be added for over 3 times.

 

White Tea:  

Tea set: 150ml Tea Tureen (Gaiwan) or Purple Clay.

100℃ Hot Water for usage.

1st Step:Warm the Cup-Raise the temperature, suitable for shake the cup and smell the dried tea fragrance.

2nd Step: Put in 5 Gram Teas.

(Due to the different size tea set, the ratio of tea to water is controlled at about 1:30 its ok. Or add by one’s flavor)

Brewing: 95℃ Pure water is suitable, adding hot water smoothly. Steeping tea leaves for about 10s, add 5 seconds for further times of brewing.

(If Taste Tea Cake, don’t drink the first-time brewing, make the first brewing as the washing)

First four times brewing for short time. Gradually longer the time when after four times.

Pour the soup into the Sharing Cup fast passing tea leak, white tea usually has light apricot yellow and translucent soup.

Taste: Pour the soup from sharing cup to each tasting cup. Suitable with seven points full.

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