Chinese Tea
Mingqian Maojian
Mingqian Maojian
99 in stock
Couldn't load pickup availability
At this time, the tea leaves are rich in nutrients due to the rest of the tea tree after winter.
Appearance: The whole bud is slender and uniform in appearance, the bud head is plump and full, bright green and oily in color, and covered with pekoe. Pekoe is a layer of fine hair growing on the back of the tea bud. These hairs are rich in amino acids and other nutrients, which also adds the beauty of the tea.
Aroma: The aroma is elegant and fresh, with a light fragrance, which is emitted by the pekoe of tea, and may also be accompanied by fresh flowers, such as orchids. This is because the temperature is low during the tea growth period before Ming Dynasty, and the formation process of aroma substances in tea is relatively slow, which is conducive to the formation of fresh and elegant aroma.
Taste: The taste is fresh and mellow. Due to the high content of amino acids in tea, the bitter ingredients such as tea polyphenols are relatively low, so the taste is fresh and refreshing, without obvious bitter taste. After the entrance, you can feel the delicate and soft tea soup, back Gan lasting, let people have endless aftertaste.
Share
Today I’d like to introduce to you two of the best cuisines from China: precious ingredients and century-old tea.
China has a rich food culture in which precious ingredients are known for their rarity and unique taste. These ingredients have been carefully selected and processed to retain the purest flavor and nutrients, making them a foodie’s dream treasure.
China’s century-old tea is the treasure of tea culture. Through the years, these tea brews a unique aroma and taste, each bite can feel the charm of the years. Whether it’s white tea, green tea, black tea or oolong tea, each century-old tea has its own unique flavor and story.
Tasting Chinese precious ingredients and century-old tea is not only a taste enjoyment, but also a deep experience of Chinese culture. Let’s explore the charm of Chinese food, its cultural heritage and history.”