Collection: Oolong tea series 乌龙茶系列

Oolong tea is rich in tea polyphenols, plant alkaloids, protein, vitamins, amino acids, pectin, organic acids, sugars, enzymes, potassium, iron, zinc and other minerals. Oolong tea varieties include Tieguanyin, Phoenix Narcissus, Dongding Oolong, Dahongpao, Yancha, Dancong. Oolong tea has a unique aroma and multi-level changes, and each one has his loyal fans. Oolong tea has the advantages of invigorating the stomach and digesting food, reducing fat and losing weight, lowering blood lipids and cholesterol, moisturizing the throat, promoting body fluid and removing heat.

乌龙茶  富含茶多酚 植物碱 蛋白质,维生素,氨基酸,果胶,有机酸,糖类,酶类,钾铁锌等矿物质。乌龙茶品种有铁观音,凤凰水仙,冻顶乌龙,大红袍,岩茶,单枞。乌龙茶独特香气,多层次的变化,每一款都有他忠实粉丝。乌龙茶有健胃消食,消脂减肥,降低血脂胆固醇,润肤润喉,生津除热。

The traditional method of making oolong tea——
  Rinse teapots, tea trays, cups, etc. with boiling water before making tea. During the brewing process, they must be rinsed continuously to keep the tea set clean and hot. Then divide the tea leaves into coarse divisions, fill the bottom of the pot with the broken pieces, and then cover the thick strips, and arrange the middle and small leaves on the top, so as not to block the inner mouth of the pot and hinder the smooth flow of tea soup.
   Then, use boiling water to make tea, and buffer it in slowly along the edge to form a circle so as not to break the "tea gall". Make the tea in the pot roll when flushing. When the water just flows over the tea leaves, it is immediately poured out, which is called "tea washing", which means that the dust on the surface of the tea leaves is washed away, so that the true taste of the tea can be fully reflected.
   After washing the tea, immediately rush into the second water, the amount of water is about 90%. After the lid is closed, the body of the pot is poured with boiling water. At this time, the water in the tea tray rises to the middle of the pot. This is called "inside and outside attack". Follow this one by one, so that the exquisite and true flavour of the tea can be soaked.
   The time to make tea is also very important, usually about 2-3 minutes. The brewing time is too short, the tea leaves will not smell out, and the brewing time is too long, and the brewing time is too long, and it is afraid that the tea will be old and affect the umami taste of the tea. 

泡乌龙茶传统方法——

  泡茶前先用沸水把茶壶、茶盘、茶杯等淋洗一遍,在泡饮过程中还要不断淋洗,使茶具保持清洁和有相当的热度。然后把茶叶按粗细分开,先放碎末填壶底,再盖上粗条,把中小叶排在最上面,以免碎末堵塞壶内口,阻碍茶汤顺畅流出。

  接着即用开水冲茶,循边缘缓缓冲入,形成圈子,以免冲破“茶胆”。冲水时要使壶内茶叶打滚。当水刚漫过茶叶时,立即倒掉,称之为“茶洗”,即把茶叶表面尘污洗去,使茶之真味得以充分体现。

  茶洗过后,立即冲进第二次水,水量约九成即可。盖上壶盖后,再用沸水淋壶身,这时茶盘中的积水涨到壶的中部,这叫“内外夹攻”。一一照此办理了,茶叶的精美真味才能浸泡出来。

  泡茶的时间也很重要,一般约2—3分钟。泡的时间太短,茶叶香味出不来,泡的时间太长,又怕泡老了,影响茶的鲜味。

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