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元正一桶天下正山小种特级红茶

SKU: ZYZ017J250

PRODUCT TYPE:

VENDOR: Yuanzheng

$43.62

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PRODUCT INFORMATION
How to Brew
Bud & Leaf Black Tea
PRODUCT INFORMATION

净重: 250克 (125gx2)

种类: 正山小种红茶

产地: 福建武夷山

干茶: 条索紧细, 有卷曲, 锋苗显秀, 色泽乌润

茶汤: 橙黄亮丽, 汤色清透, 显琥珀色,

滋味: 甘甜鲜爽, 醇厚层次分明, 回甘明显

叶底: 饱满呈古铜色, 连续冲泡, 叶底舒展依旧韵味十足

咖啡因含量: 含有咖啡因

冲泡建议:

  1. 择器: 白瓷盖碗更佳
  2. 注水: 取纯净水煮沸至100°C, 即可冲泡.
  3. 投茶: 150ml水冲泡3~5g,浓淡自调.
  4. 坐杯: 头三泡坐杯3~5s, 后续坐杯5~10s. 不宜超过10.
  5. 品鉴: 清饮口感甘甜醇香, 冷泡也颇具风味.

存储方式: 常温,干燥,避光,密存,无异味.

保质期: 建议36个月内饮用

How to Brew

Here attaches the brewing guide of Chinese teas, pleases check below links if needed.

Black Tea Brewing Guide: Click Me!

Rock Tea Brewing Guide: Click Me!

White Tea Brewing Guide: Click Me!

Green Tea Brewing Guide: Click Me!

Any questions please email at lapsangstore@gmail.com

or check our FAQ: Click Me!

Bud & Leaf Black Tea

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.

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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.

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