Jinkou Yuya Organic Black Tea (single bud) collection, tea family, selected tea.

Product standard: ny6196 (organic)

Raw material: early spring buds

Grade: Treasure

Production license: sc511114010509

Shelf life: 18 months

Storage method: low temperature, dry, dark

Production date: see packaging (recent)

Brief introduction of "jinkouyuya" Organic Black Tea

The delicate fragrance is more interesting, and the more you taste, the more you feel“ "Jinkouyuya" organic black tea is produced in "dawashan Tianchi" National Wetland Park, with an average altitude of more than 2000 meters, Liangshan Yayu in the west, Jiazhou water system in the East, Ebian forest in the South and Emei fairyland in the north. This product is a pure handmade product with high content of amino acids. The dried tea is tight and well proportioned. After soaking in water, the color of the soup is red and gloomy, the taste is fresh and mellow, and the aftertaste is long.

The raw material of "jinkouyuya" organic black tea comes from the high altitude organic tea garden in Leshan, Sichuan. The environment of high altitude and mist is conducive to the accumulation of fresh and mellow taste in tea. After years of tea making experience, the unique flavor of "jinkouyuya" organic black tea is brewed.

Adopt the way of "organic planting", do not use chemical fertilizer and pesticide, and keep improving the quality requirements. The high-quality planting environment has created "jinkouyuya" organic black tea with high content of theanine. Theanine is the characteristic amino acid of tea. This amino acid tastes sweet, fresh and mellow, and has the function of calming the nerves. It is refreshing to drink.

The appearance of this product is slightly curly, like a sparrow tongue, yellowing in green, light green at the bottom of leaves, uniform, fat, bright, tender fragrance lasting as blue, fresh and mellow taste, deep charm. Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. During the fermentation process of black tea, the chemical reaction of polyphenols makes the chemical composition of fresh leaves change greatly, which will produce theaflavins, thearubicin and other components, and its aroma is significantly increased than that of fresh leaves, forming the unique color, aroma and taste of black tea. Black tea can help gastrointestinal digestion, promote appetite, diuresis, eliminate edema, and strong heart function. The flavonoids in black tea can eliminate free radicals, have the effect of anti acid and reduce the incidence rate of myocardial infarction.