干茶: 条索紧结匀整, 乌黑油润有光泽
茶汤: 红艳迷人, 花香果香浓郁, 高山韵显, 口感厚实清新活润
叶底: 芽叶肥壮, 古铜俊秀, 柔嫩匀整.
- 择器: 白瓷盖碗更佳
- 注水: 取纯净水煮沸至100°C, 即可冲泡.
- 投茶: 约150ml水冲泡3~5g茶,浓淡自调.
- 坐杯: 头三泡坐杯3~5s, 后续坐杯5~10s. 不宜超过10秒.
- 品鉴: 清饮口感甘甜醇香, 冷泡也颇具风味.
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.
F&M의 로얄블랜딩을 드셔보셨다면, 그때 느끼셨을 복합적인 향 속에서 베이스향? 어떤 쿰쿰하고 나무향 같은 것이 있다는 것을 아실텐데요. 그런 향이 나는 차라고 생각하시면 되겠습니다. 정산소총에서 딱 훈연향이 빠진 차입니다. 향도 깊고 맛도 깊은 차입니다. 그리고 카페인 함유량이 꽤 높은 것 같네요.
본색(本色) 이랑 원정(元正) 특급 정산소종 을 추천 드립 니다 ~~요 두종 차 는 고객님 이 원하시는 전통적인 깊은 훈연향 입니다~~ 이제야 답장 드려서 죄송 하고 답이 도움 되셨으면 좋겠음니다~~