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Instead of shaping tea leaves into ball shapes through rubbing and kneading, the way to process organic dragon pearl black tea is quite different from the traditional procedures to make ordinary dragon pearl tea. To make organic dragon pearl black tea: Firstly, fermented leaves are need to be wrapped into a piece of etamine and inside this etamine small tea balls are gently squeezed out one after another by seasoned workers’ hands. Secondly, these semi-finished wet tea balls will be further tightly encircled a layer of threads to hold their shapes till they become totally dry.
The appearance of this finished tea is in heavy body with a high percentage of tiny golden tips evident. When steeping, it is tasted smooth and mellow and has pleasant honey aroma. At the same time, a slight sweet longan-like aftertaste quickly rises from the throat. Overall, this tea tastes lighter than ordinary dragon pearl black tea.
Proficient manual skills are required to make organic dragon pearl black tea which features sweet & smooth mouthfeel and so is especially suitable for enjoying at breakfast.
China is the original home of tea production while Guangxi is the birthplace of Bai Hao tea.
Bai Hao tea trees are commonly grown in high mountains in Guangxi province where the mountainous areas with altitudes of 800 – 1,500 m are the ideal homeland for Bai Hao teas. On average, the annual precipitation here is 1,500 – 2,000 mm and the annual average temperature is 16 – 23 ℃.
In 1964, a larger number of wild Bai Hao tea trees have been found growing in Lingyun County, Guangxi province. The biggest one is 9.96 m high with a trunk diameter of 25 cm, its dense canopy has 6.38 m wide and the leaves of this tree reach up to 13.3 cm long and 4.7 cm wide.
Located in mountainous area with elevations ranging from 500 – 1,200 m, Yaming Bai Hao tea garden covers a total area of 1,000 mu.
Yaming tea garden is surrounded by woods and often shrouded in clouds and mist in the morning and at night. These advantageous natural conditions can help prevent the majority of harmful effects of UV rays to the growth of tea plants and obviously increase the contents of amino acid and chlorophyll accumulated in tea buds and leaves.
To ensure tea quality, chemical fertilizers and pesticides are strictly forbidden to use in this garden, except for the sheep and cattle manure. Based on this theory, Yaming tea garden was authorized to label its products as USDA Organic in 2015.
In Asia, it is said that Bai Hao tea tree is the only one versatile variety whose leaves are suitable for making all the six basic teas (green, white, black, yellow, oolong and pu-erh).
Bai Hao tea tree belongs to large-leaf species. The leaves of this species are very elastic, tender and yellowish green and give off a natural fresh scent. Bai Hao tea is rich in poly phenol, amino acid, pectin. One test shows that the contents of amino acid, poly phenol, caffeine and catechinic acid in spring Bai Hao tea (one bud with two leaves) account for 3.36%, 35.6%, 4.91% and 182.92 mg/g respectively.
In general, Bai Hao black tea (The black tea made of the leaves picked from Bai Hao tea tree) has a pleasant natural fragrance while the finished Bai Hao green tea has a typical mellow taste and Chinese chestnut fragrance.
List of awards won by Bai Hao tea
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