Contain Vitamin E Amino Acid Flavonoids Fermented Tea Lingering Sweetness Taste

Product name:

Fermented tea

Ingredients:

Flavonoids / Dihydromyricetin

Specification:

2g

Raw material:

Ampelopsis grossedentata

Storage method:

Sealed, shaded, and dry

Origin:

Yongshun, Western Hunan

Shelf life:

24 months

The content per 100 grams of dried tea

• The total flavonoids are 120 times that of grapes;
• The total dietary fiber is 16.41 times that of spinach;
• Vitamin E is 19.57 times that of celery;
• The total anthocyanin content is 17.3 times that of purple sweet potato;
• The total amount of amino acids is 9.5 times that of durian.

People who use their voice frequently, middle-aged and elderly people, sedentary people, socializing people, people with poor sleep, and people with "three highs" (high blood pressure, high blood sugar, and high blood lipids).

Fermented tea, commonly known as vine tea, ganlu tea, and also referred to as fairy grass, has a scientific name of "Ampelopsis grossedentata". It is clearly documented in pharmacopoeias such as "Jiu Huang Ben Cao" and "National Compilation of Chinese Herbal Medicines" as a vine plant with homology of medicine and food. Fermented tea is rich in natural active ingredients such as flavonoids, dihydromyricetin, and various amino acids. Due to the cell disruption during processing, the active components contained in the cells penetrate to the surface, forming a layer of "white frost", hence the name "fermented tea ". It is not only rich in flavonoids and dihydromyricetin, but also contains 17 amino acids such as leucine, isoleucine, and lysine, as well as 14 essential trace elements for human body such as iron, zinc, and copper, coexisting naturally.

The tea comes from the ecological tea gardens in the deep mountains of western Hunan.

Originating from Yongshun County in western Hunan, the birthplace of ancient fermented tea, Yongshun boasts a unique natural ecological environment located in the middle section of the Wuling Mountains. This environment is conducive to the accumulation of amino acids, dihydromyricetin, and flavonoids in berry tea, which forms the unique quality of Yongshun tea. Yongshun fermented tea is a specialty of the Xiangxi Tujia and Miao Autonomous Prefecture in Hunan Province and a national geographical indication product of China.

1. Tea picking
2. selection
3. withering
4. fixation
5. screening
6. rolling
7. breaking
8. piling
9. fermentation
10. cooling
11. temperature raising
12. initial baking
13. aroma enhancement
14. selection
15. grading

The surface of fermented tea is rich in plant protein cream, please do not wash the tea.

1. Fill with boiling water above 95 degrees Celsius, as mountain spring water will enhance the taste.
2. Adding 2-5g of tea leaves into the cup (with 300-500ml of water).
3. Drink the sea within 30 seconds, it can be brewed repeatedly for three times.

   

• No need to wash the tea. The first brew is the essence, and it can be brewed repeatedly for 2-3 times;
• The taste may vary due to differences in water temperature, water volume, tea leaf quantity, and brewing duration.
• After tasting, please enjoy the lingering sweetness of the fermented tea. This tea contains no theophylline, so it won't excite you after drinking. It is suitable for all ages.
• To ensure you enjoy the best freshness and crispness, it is recommended to consume it within 2 months.