Zheng Shan Selected Jasmine Big Pekoe Tea 100 g
Details
Description
Product Informations:
Name: 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.
Taste:
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" “Tea jacquard"
Scenting:
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.
Tea jacquard:
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.
Brewing:
Water temperature: 85-90 ℃ Ware: covered bowl
Warm cup: boiling water moisten the tea set, put in the tea, shake it twice, and smell the aroma in the cup.
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.
