Taipu Zijuan Rare Variety Raw Tea 357 grams/cake

Many people who are used to drinking Pu'er tea or other types of tea may feel that drinking this tea for the first time is like drinking vegetable soup or chewing green leaves. In fact, this is exactly where its uniqueness lies, because of its high content of anthocyanins, strong antioxidant and free radical scavenging abilities. Its benefits to the body are far greater than those to the mouth. The astringency of tea soup has a significant effect on cleaning the mouth, and the refreshing and refreshing feeling of the mouth after drinking is quite profound.

Zijuan is an artificially cultivated tea tree variety. A tea tree variety that has undergone more than ten generations of breeding and propagation, with purple buds, purple stems, and purple leaves, and stable characteristics; Zijuan is a small to medium-sized leaf species with thin leaf bodies and indistinct leaf veins.

In 2014, the Tea Research Institute of Yunnan Academy of Agricultural Sciences conducted a biochemical analysis on the anthocyanin content of Zijuan tea and various large leaf tea plantation varieties in Menghai County. The report showed that the average anthocyanin content of Zijuan tea was 26.69mg/g.

Cake shape:Round and upright, with moderate elasticity, and buds dotted like stars in the sky

Request:The rope is tight, fine, even, straight, and complete

color and lustre:Black rice color, more moist

Clarity:No more than tea like substances

The tea soup is soft purple and bright, with prominent floral and fruity aromas, rich and mellow aftertaste, and indigo at the bottom of the leaves

Soup color:Light amethyst color (with slightly acidic water and a slight reddish tint)

Aroma:Hot smell, the refreshing fragrance of fresh and tender plant stems when broken; Cold smell, sweet fruity aroma, rich and long-lasting, still hanging in the cup until the 5th bubble.

taste:Due to high anthocyanin content and slight astringency. But the astringency is comfortable, like chewing grape skins, and the sweetness returns quickly.

Leaf base:The leaves are indigo green, relatively uniform, and tender.

① Break the pancake tea in the middle to obtain a sample tea with relatively intact strands each time the tea is pried.

② Before brewing, manually dissolve the tea leaves to ensure even awakening.

③ Wake up tea twice. When waking up tea, quickly pour water with a coarse water column to make the tea leaves roll and fully wake up.

④ When brewing, the same coarse water column is quickly filled with water to evenly soak the tea leaves, fully extract the flavor, and comprehensively display the quality of the tea soup.