Chigan(赤甘) Fruity Fragrance Black Tea 3 Tins
VENDOR: Zheng Shan Preferred
Product: Chigan(赤甘), Innovated Craft. Non-Smoked Lapsang Souchong
3 Tins enjoy DHL express shipping.
Net Weight: 50g
Raw Material: 1 bud with 2-3 leaves of Wuyi mountain high altitude mountain high-scented varieties tea.
Origin: Wuyi mountain city, Fujian province.
High cost-effective product with strong fruit fragrance., originated from high altitude mountain‘s tea leaves.
Dried tea shape: Dark brown, tall and straight.
Soup: Bright gold yellow.
Fragrance: Strong fruit&flower fragrance.
Taste: Full and smooth, fresh fragrance of vegetation.
Wet leaves: Oily, bronzed
What is Chigan?
A high-end variety in Lapsang Souchong black tea produced at Tongmuguan in Wuyi Mountain.
Before the development of Jin Junmei, if you want high-end Lapsang Souchong, you would mention Chigan.
Chi Gan is usually divided into small Chigan, big Chigan, and old Chigan. The distinguishing criterion is the picking time and the tenderness of the picking. Small Chi gan is made with one bud and two leaves, while Big Chigan is made with one bud and three leaves. Old Chigan is thicker and older.
Chigan is actually similar to Junmei Hong, but slightly weaker than Junmei Hong in quality. If you want a more affordable Junmei Hong, you can choose it.
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.