250g,China Keemun Black tea,Anhui-Provinz-Schwarzer Tee,qi men Schwarztee Congou
250g,China Keemun Black tea,Anhui-Provinz-Schwarzer Tee,qi men Schwarztee Congou
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Name: "Qi Men Hong Cha ' Chinese Keemun schwarzer Tee
Herkunft: Anhui, China
Grad: Gut
Nettogewicht : 250 Gramm (8,8 Unzen)
Lagerung: gespeichert in einem trockenen Platz und in keinem direkten Sonnenschein
Empfohlene Anwendung: Nehmen Sie 2 g dieses Produktes bis 3g und mit abgekochtem Wasser ziehen lassen. Dann kann es serviert werden.
Über Qi Men Hong Cha
Keemun, Qi Men Red Tee, von einem ehemaligen Kreis von Keemun in der Provinz Anhui, war einst die beliebte "English Breakfast Tea". Es ist das bekannteste der Nord-China Congous. Es gibt verschiedene Sorten von Keemun wie Mao Feng, Hao-Ya, und Ji Hong. Keemun enthält eine Substanz namens myrcenary. Dies ist ein ätherisches Öl, das einzige Werk der Vielfalt der Tee einzigartig ist, aus dem Keemun-Tee hergestellt wird, und die gibt es einen unverwechselbaren Geschmack. Es wird gesagt, dass es einen Geschmack hat, der fast singt!
Name: 'Qi Men Hong Cha' Chinese Keemun Black Tea
Origin : Anhui, China
Grade : Good
Net Weight : 250 grams (8.8 ounces)
Storage : stored in a dry place and no direct sunshine
Suggested Usage: Take 2g to 3g of this product and infuse with boiled water. Then it can be served.
About Qi Men Hong Cha
Keemun, Qi Men Red Tea, from a former county of Keemun in Anhui Province, was once the popular "English Breakfast Tea". It is the best known of the north China Congous. There are various grades of Keemun such as Mao Feng, Hao-Ya, and Ji Hong. Keemun contains a substance called myrcenal. This is an essential oil that is unique only to the variety of tea plant from which Keemun tea is produced and which gives it a distinctive taste. It is said that it has a flavor that almost sings!
China Black Tea
Black tea is a completely oxidized (fermented) tea. Black tea, or as it is known in China - hong cha (red tea), was originally only for export to the foreign markets. In China it is called red tea in reference to the color of the infused liquid or to the red edges of the oxidized leaves, as opposed to the color of the main body of the processed tea leaves. At one time, black tea was considered of lesser quality and not desired by the Chinese themselves and therefore, was exported. Which is why, to this day, black tea is what everyone outside of China thinks of when talking about tea, whereas, tea in China is understood to mean green tea.
Black tea is also known as "Congous" in the international tea trade business. The name Congous is actually taken from the Chinese term Gongfu or Kung-Fu. Northern Congous are also referred to as black leaf Congous, "the Burgundy of China teas", and southern Congous as red leaf Congous, "the Claret of China teas". Black tea leaves come from the same tea plant, Camellia sinensis as does all real tea, but probably the best comes from the Assam subvariety of the plant, Camellia sinensis Assamica, or a hybrid. The infused leaf is a reddish copper color and the liquor is bright red and slightly astringent but not bitter. The important difference is in the processing of the tea leaves, which makes black tea different from the other kinds of tea. Black tea's caffeine is approximately 3 %, which is the highest of all the different kinds of tea, but still lower than coffee. Making China Black Tea The first step after plucking the leaves is to let them wither. Then there are three additional processing steps that the leaves are subjected to before becoming black tea. They are rolled, allowed to fully oxidize (ferment), and lastly they are dried. Also note, that after rolling, they are also sifted to separate the different leaf / leaf particle sizes.
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