Jingmai tea features
Posted by naturalpuerh on February 11th, 2020
Drinking pu-erh tea is purported to reduce blood cholesterol.This belief has been backed up by scientific studies not only demonstrating experimental results of lowered LDL cholesterol in rats, but discovering specific mechanisms through which chemicals in pu'er tea inhibit the synthesis of cholesterol. Pu'er tea has been shown to have antimutagenic and antimicrobial properties as well.
Among the Pu-erh tea Banzhang is king. Yiwu is the Queen. Jing Mai is the concubine. How about Jingmai Pu-erh tea?
Let ’s take a look at the quality of Jingmai Pu-erh tea with the editor. In summary, Jingmai Pu-erh Tea has the following characteristics:
1. Trees are old. The tea trees in the ancient tea garden of Jingmai Mountain are mainly dominated by centuries-old tea trees.
2. The ecological environment is good. The tea trees in the ancient tea garden of Jingmai Mountain are not artificially dwarfed, and they are all mixed with the original ancient trees on the mountain. In the ancient tea garden, there are a lot of ancient trees that cannot be held by one person. This kind of mixed is exactly Jingmai tea A unique and intense source of aroma.
3, Jingmai mountain ancient tree tea has Yunnan big leaf tea and small and medium leaf species. The leaf shape is diverse.
4. The aroma is prominent, and the wild atmosphere is strong. Because Jingmai tea is mixed with the forest, the tea has a strong mountain atmosphere, which is the most obvious of the ancient mountain tea, and also has a special, strong and long-lasting tea aroma. It is not accurate to use the term "honey incense" to describe the fragrance of Jingmai. The fragrance of Jingmai tea should be the highest fragrance in the aroma of Pu-erh tea-floral fragrance, and the fragrance of orchids. Pure Jingmai tea has "three scents":
The first is: dry tea fragrance, smelling tea cake has a very obvious blue fragrance, and its aroma intensity can only be produced by high-quality wild tea such as Qianjia village wild tea.
The second is: tea soup is prominent and durable. Pure Jingmai tea can taste the blue fragrance in the tea soup, and it can last more than ten bubbles.
The third is: stay at the bottom of the cup. The bottom of the cup is the most intuitive expression of the ancient wild tea. Because of its blending in the mountains, the strength of the mountain is strong, and the bottom of the cup is strong and lasting. It can still smell after more than ten bubbles.
Fragrant is the biggest advantage of Jingmai tea, and it is also the main reason people love Jingmai tea, and it is also the reason why Jingmai tea is easier to identify. The intensity of the aroma of Jingmai tea is related to the picking time. Spring tea is strong, summer tea is weak, and autumn tea is weak. At the same time, it is also related to the oldness and tenderness of tea. Jingmai tea is more tender and fragrant.
5. The sweetness is obvious and lasting. This is another feature of Jingmai Tea that is difficult to fake. Generally, the sweetness of tea is sweet after bitterness, and the sweetness of Jingmai tea comes directly and quickly, and it is also durable. When drinking Jingmai tea, the tea soup can be sweet as soon as it is in the mouth, and it has a long lasting taste. Good Jingmai tea is consumed in the morning, as long as you don't eat any food that affects taste perception at noon, you wake up at noon, and your mouth is full and sweet.
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