Jasmine Big Pekoe Tea
VENDOR: Zheng Shan Preferred
Product: Jasmine Big Pekoe
Net Weight: 100g (5g x 20)
Raw Material: Roasted green tea, jasmine
Origin: Fuzhou, Fujian province
What is Jasmine Big Pekoe?
Jasmine Big Pekoe is a reprocessed tea. It is made from the early spring buds of Fuding white tea and other fine tea tree varieties. It has both the freshness of green tea and the fragrance of jasmine flowers.
Difference between Jasmine Big Pekoe and Jasmine Dragon Pearl?
Both are jasmine teas made with roasted green tea, but the process of green tea production is different. The aroma of BIG PEKOE is more elegant and the taste of the tea broth is more mellow. Longzhu green tea has tighter particles to lock in the floral aroma, and the aroma is stronger and more fragrant.
Dried tea shape: Black blooming with white pekoe
Soup Color: Bright orange-yellow
Fragrance: Light jasmine fragrance.
Taste: Sweet, smooth
Wet Leaves: Evenly lime green
What is "scenting窨制" “Tea jacquard提花"
A process of making jasmine tea by mixing tea and flowers together, allowing the tea leaves to naturally absorb the floral aroma, then sifting the flowers and drying the tea leaves. But the more times you make jasmine tea doesn't mean the better. It is rare to find jasmine tea with more than seven processes, which is not only time-consuming and costly, but also easy to over-saturate the flowers and lose the fragrance of tea.
A final scenting with higher quality more jasmine flowers to improve the purity and freshness of the jasmine aroma.
Is it tea or flowers inside jasmine tea?
Jasmine tea is mainly green tea with a few flower petals.
Traditional jasmine tea is made by sifting out all the flowers, so you only smell the fragrance but not the flowers. Nowadays, most people prefer tea with flower petals to add beauty to the tea soup.
The dried flowers in this Silver Needle are within 1% of the number of tea leaves, more would be impure in fragrance and susceptible to moisture.
|Jasmine Silver Needle||Jasmine Dragon Pearl||Jasmine White Pekoe|
|Grade||Top Grade||First Grade||First Grade|
|Raw materials (tea billets)||Fuding high-quality tea tree tea buds||One bud and two leaves of Fuding tea tree.||One bud and one leaf of Fuding Great White Tea Tree|
|Craft||7 Scenting and 1 Jacquard||6 Scenting and 1 Jacquard||6 Scenting and 1 Jacquard|
|Dried Tea||Stripes||Dragon Pearl||Stripes
|Fragrance||The strong fragrance of jasmine||The strong fragrance of jasmine||The strong fragrance of jasmine|
With the freshness of green tea blended with the fragrance of jasmine flowers, the silver needle is relatively fresher and sweeter; the dragon pearl is more resistant and fresher after kneading; the big white hairs have a more pronounced tea flavor and astringent feeling.
Water temperature: 85-90 ℃ Ware: covered bowl
①Warm cup: boiling water moisten the tea set, put in the tea, shake it twice, and smell the aroma in the cup.
② brewing: water along the wall of the cup, one to three times steeping 5-10s, after three steeping 10-15s, can be brewed more than six times.
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.