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Nu Er Huan (Daughter’s Ring) Jasmine Green Tea

Hand-crafted, refreshing & lingering jasmine aroma

$4.00 $4.00
Nu Er Huan (Daughter’s Ring) Jasmine Green Tea

Hand-crafted, refreshing & lingering jasmine aroma

Rating:
80% of 100
Summary
Origin:

Green Tea- Simao County, Pu-erh City, Yunnan Province, China

Jasmine - Hengxian County, Nanning City, Guangxi Province, China

Harvest Date:

April, 2018

Plucking Standard:

Single tea buds

Tea Scenting:

Six times scenting and one time scenting with flowers of richer fragrance

Dry Leaf: 

Manually curled into small rings, uniform in size, fat single tea buds with abundant white hair

Aroma: 

Rich and long-lasting jasmine fragrance

Liquor: 

Bight pale yellow

Taste: 

Fresh jasmine aroma, sweet and mellow taste, which tickle our taste buds and leave us endless feeling

Tea Bush:

Yunnan large-leaf tea bush species

Tea Garden:

Nanling Tea Garden (altitude is above 1500 meters)

Caffeine:

Low caffeine (less than 10% of a cup of coffee)

Storage:

Store in airtight, opaque packaging; keep refrigerated

Shelf Life:

36 Months

Angel's Comment:

The first ring-shaped single tea buds green tea from Teavivre with novel style, yielding a rich aroma and sweet taste.

Nu Er Huan, literally daughter's ring or girl’s ring, belongs to Gong Yi Cha (Art Tea). The raw material of this tea is selected from the young and tender single buds of Pu'er tea area which is about 1500 meters above sea level, after fixation, manually curled into small rings. The appearance of finished tea is like the girl’s ring, so it is names Nu Er Huan. After the selection of jasmine flower and green tea, the tea maker uses his magical hands to mix the budding jasmine flower into green tea. Through a series of traditional crafts, the green tea fully absorbs the water and aroma of jasmine flower; when the jasmine flower gradually withers, the tea maker will separate the flower from the tea. This process needs to be repeated 6 times to ensure that the tea has fully absorbed the fragrance of jasmine flower and also to make the tea more refreshing.

 

While we slowly add hot water, the lovely little rings begin to stretch in the pot, which makes us feel relaxed. The liquor is bright pale yellow and for the dry tea covered with white hairs, you can see the white hairs in the tea liquor. Smell it, the rich and fresh jasmine fragrance soaks our whole body through nose. Sip it, the tea tastes mild, mellow and refreshing. Then the aroma is full of our mouth with lasting sweetness. Besides, we can choose a glass tea pot or glass tea mug to brew this tea and it will be enjoyable to watch the tea stretching and dancing in the water.

 

Craft: Yi Ti (一提, known as Ti Hua)

As well as being scented six times with jasmine flowers, this type of Nu Er Huan Tea has undergone a special process called Yi Ti, or Ti Hua (提花, “final scenting”) with the goal of enhancing the intensity of the refreshing jasmine fragrance. Only first-grade flowers are selected for this, featuring large petals, pure white color, and strong fragrance. In order to retain this fragrance, the tea leaves and jasmine flowers are mixed together for one more scenting, and then do not undergo any further drying. Generally, the entire process of Ti Hua takes 6-8 hours, and for every 100kg of leaves, about 6-8kg of flower petals is needed.

Making Process

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
185℉ / 85℃ 185℉ / 85℃
2 Teaspoons / 3g Tea 5g Tea
Brewing time: 3 - 5 mins 7 steeps: rinse, 10s, 15s, 20s, 30s, 40s, 60s, 80s
      Rinse time is around 5 seconds
Tea Garden

Nanling Tea Garden is located along the eastern bank of Lancang River, with an average altitude of about 1500 meters. Around this garden are rolling mountains always enveloped in clouds and mist, with the perfect illumination, temperature, and rainfall for tea growth. In addition to this, only organic fertilizers are used, to ensure the safety and natural health of the tea.

Nanling Tea Garden

 
Tea Farmer

Mr. Chen produces this Jasmine Snow Bud Green Tea. He has been learning how to craft tea since he was 15 years old, and specifically with jasmine tea for over 40 years. It has become very familiar to him, and he does it in his own special style, widely sought after by tea lovers.

Mr. Chen has told us “Jasmine tea is one of the most complicated varieties in all of tea-making. With more scenting steps, the process becomes more and more complex, and so too increases the risk of ruining the tea. But on the contrary, it also results in a higher grade of jasmine tea if the scenting is successful. The buds picked in spring will be immediately processed and then stored in the freezer until the jasmine starts to bloom in the summer; because the blooming and time of strongest aroma of the jasmine occurs during the night, it is important that the scenting is done overnight. This often makes the tea workers exhausted… the entire process of making tea is hard, but if you love it, the hardship is worth it.”

 
Origin

Yunnan - Green Tea

Simao is located in Puerh City, Yunnan, and has been praised as the “Chinese tea city”. It is also named Meng La (勐拉), which means it is a place where tea people lived. Simao is the beginning of the Tea Horse Road, or the southern Silk Road in history. It has beautiful mountain ranges and rivers with a pleasant climate, the weather warm in winter and cool in summer.

Map of Simao

 

Guangxi - Jasmine Flower

Produced in Guangxi, China, the jasmine used to scent this tea has earned primacy nationwide. The most outstanding area of production is Hengxian in Guangxi, known as “the city of Chinese jasmine” for its ability to produce both high-yield and high-quality flowers.

Map of Hengxian, Guangxi

Tea Bush

This jasmine green tea is made from the Yunnan large-leaf species. This particular plant can grow to over six meters tall. In 1984 it was certified by the Chinese government as national-grade, and contains an abundant amount of tea polyphenol and catechin: 30.2% and 13.4%, respectively.

Yunnan Large Leaf

 

History

Scented green teas have a history stretching back over a thousand years, to the first innovation of adding spices and flowers to tea during the Song Dynasty around 960 AD.

During the Ming Dynasty in the 1500s, the modern method of producing jasmine-scented tea, where the flowers are added to the tea during process prior to drying, was introduced - but at this time jasmine tea was rare, due to the complexities of the processing.

In the mid-1800s during the Qing Dynasty, production methods were perfected and the number of tea farms rapidly increased, which led to greater volumes and lowered prices. This in turn led to a surge in popularity, which the tea has maintained to this day.

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