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YiBin Black Tea * YiBin Gongfu Tea *Sichuan Gongfu * Sichua Black Tea Grade : B

YiBin Black Tea * YiBin Gongfu Tea *Sichuan Gongfu * Sichua Black Tea Grade : B
YiBin Black Tea * YiBin Gongfu Tea *Sichuan Gongfu * Sichua Black Tea Grade : B YiBin Black Tea * YiBin Gongfu Tea *Sichuan Gongfu * Sichua Black Tea Grade : B YiBin Black Tea * YiBin Gongfu Tea *Sichuan Gongfu * Sichua Black Tea Grade : B
Brand: Black tea
Product Code: 50g
Reward Points: 0
Availability: In Stock
Price: $
Ex Tax: $11.00

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Name:  YiBing Black Tea * YiBing Gongfu Tea *Sichuan Gongfu * Sichua Black Tea

Origin :Yixing City SiChuan  Province,China

Grade : B    

Rating :  ★★★★ 

Storage :  stored in a dry place and no direct sunshine

Packaging:We will use sealed, tin-foil packaging. It can keep fresh a long time

Suggested Usage:The preferred method of brewing is an Yixing teapot or a gaiwan. After boiling the water to 212°F ( 100° C) rinse the gaiwan or teapot once. By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing. We suggest 5-7 grams of tea per 150 ml of water. However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion. As such we suggest starting with shorter infusion times of up to one minute for the first and second brews while gradually increasing infusion times by one minute for each consecutive brew

Yibin black tea is one of the top three kinds of congou tea in China, together with Keemun tea and Dianhong tea. In addition to its fertile soil, Yibin enjoys a mild climate with plentiful rain, conditions that are conducive to the growth of black tea. Yibin black tea has two varieties. One is Sichuan congou black tea, featuring early maturity, tender leaves, and exquisite processing. It began to gain recognition in London and elsewhere in the world during the 1950s. Today, it has a ready market in Europe, America, Australia, and Attica.

The other type is broken-leaf black tea, which is made by chopping tender, fresh leaves into small pieces. The broken leaves are regularly shaped, brilliant in color and fragrant in aroma. The tea made from such leaves looks red and has a specially agreeable taste. It is exported to a number of foreign countries and regions such as Britain, the United States, France, Australia, Singapore, Pakistan, Japan, Sudan, and Hong Kong. Of more than 100 products for export in Yibin, the export of black tea is the most stable, most profitable, and largest in amount. Black tea from Yibin is unrivaled by teas from other parts of Sichuan Province in terms of output and foreign exchange earnings

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