Yi Pin Fuzhuan Cha 2011 Hunan, Premium Jin Hua Cha 200g Brick

Beschreibung HERKUNFT UND ERNTEZEIT China, Hunan, Anhua County, 2011 CHARAKTER This is a post-fermented old tea from Hunan province, typically made by pressing into smaller or larger bricks. Matured in wet stacks, it is a slower growing and more tightly pressed tea than shu teas, and one of its characteristics is the fungus JinHua (golden blossom), which is particularly beneficial to human health. This fungus, Eurotium cristatum, is considered in China to be as valuable as Ganoderma. Eurotium cristatum inhibits the proliferation of bacteria and viruses in the body, aids digestion, lowers blood fat and blood sugar levels, and regulates metabolism. JinHua also improves the quality of tea by promoting the conversion of monosaccharides and the oxidation of tea polyphenols, resulting in the elimination of the harsh aroma of tea, smooth and sweet taste, and a wine-red colour of the brew. Fuzhuan is the most famous variety of Heicha in China. If you have tried several of these teas, you will have noticed that the market is very divided in taste and quality, with some being great favourites, but also some that do not lose their roughness. Our tea is a very fine variety �� A very natural composition of smallholder tea compared to the slightly sawdusty, boringly bitter varieties of the larger factories. Its delicate, sour, fermented flavour is accompanied by a sweet-sour taste, closer to the more substantial astringency of the old sheng teas than the shu rhyme. Forest mushroom lovers will find great pleasure in tasting it, as it has a complex, mushroom, characterful sourness, but not tannic. Tasty, good quality Fuzhuan. DOSIERUNGS- UND BRÜHLEITFADEN A) It can be steeped for 1 minutes at 95-100°C by boiling water for 8-10 times. Dosage: 7g tea 2-3 dl water) B) Die moderne Aufbereitung ist diesem alten Tee nicht gewachsen.