شاي الحلزون الأخضر الربيعي الأخضر (بيلوتشون) 100 جرام
Description
The shapes of each leaf of Spring Green Snail Green Tea are curly as snail. Its fine white pekoe can be seen all over the leaf. When steeping in a glass cup, the tea leaves extend like rolling, creating a wonderful picture for its drinkers. The color of tea liquid is crystal light green with refreshing smell. Its rich and mellow in taste is smooth and long-lasting. The leaves of Spring Green Snail is Yunnan large leaf species; the brew is clear golden and exceeding delicacy. In the cup its skillfully hand-crafted, downy leaves unfold to produce a delicate, aromatic, light golden liquor which opens with a fresh, crisp astringency and develops into a well-rounded sweetness with a lingering, mellow, slightly buttery.
TIPS ON GREEN TEA DRINKING
Although the benefits of drinking green tea are numerous, there are still some don’ts to be noticed:
- Neither drink it with an empty belly nor drink the overnight green tea.
- Do not drink it together with the medicine.
- Do not drink tea before going to bed or it might keep you excited.
- Do not drink strong tea when you are suffering from some diseases like hepatopathy and lithiasis.
| Form | شاي فضفاض |
|---|---|
| Tea Types | شاي أخضر |
| Origin | يونان، الصين |
| Harvest Date | في هذا العام |
| Season | ربيع |
| Health Benefits | جمال, تنظيف تجويف الفم, مضاد للإشعاع, يحمي من الإصابة بالسرطان, تأثير مدر للبول, تنشيط, يحمي العينين, فقدان الوزن |
| Caffeine | قليل |
| النكهة | It has a sweet floral taste, refreshing and lingering sweet aftertaste. |
| Ingredients | الشاي الأخضر |
| وزن السلعة | 500 جرام |
| Shelf Life | 18 شهرا |
| Storage | تخزينها في مكان محكم، بارد وجاف، تجنب أشعة الشمس المباشرة. |
HOW TO MAKE CHINESE GREEN TEA?
Step 1: WITHERING
Withering aims to destroy enzyme properties in fresh tea leaves and to remove part of water from the newly picked tea leaves. After the first step, with the evaporation of moisture from tea leaves, the tea flavor is much improved.
Step 2: FIXING (“KILL-GREEN”)
This step is to further remove the extra water and bitter smell in the leaves. There are many ways to fix the leaves: frying, steaming, baking, and drying in the sun. After this step, the bright green leaves turn dark green, hence it is called “kill green” in Chinese.
Step 3: ROLLING
By rolling, the inner tea juice after fixing is squeezed out and covered on the surface of tea leaves to add the flavor of tea soup, and the volume of tea leaves is reduced through this step.
Step 4: DRYING
The different ways of drying, like frying, baking and drying in the sun are all aiming to stabilize the final moisture content of the tea leaves and to stop fermentation
المعلومات أدناه مطلوبة لتسجيل الدخول الاجتماعي
تسجيل الدخول
انشاء حساب جديد