High sun exposure converts theanine to catechin and polyphenol, the thick fog of the region largely hinders this process and the tea leaves retain a high level of theanine.
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100g organic Ali Shan A
$15.90
9 in stock
9 in stock
Description
The tea leaf forms a lot of substances, in particular the amino acid theanine, which in turn ensures a very smooth, soft and sweet aftertaste. High sun exposure converts theanine to catechin and polyphenol, the thick fog of the region largely hinders this process and the tea leaves retain a high level of theanine. Let yourself be inspired by this wonderful tea with its excellent taste. The Gong-Fu-Cha method is best suited for preparation.
100g vacuumed oolong tea
Preparation:
5g a´ 150 ml soft water at 90-95 ° C
1st infusion 120 sec.
2nd infusion 30 sec.
3rd infusion 30 sec.
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