|Place of Origin:||China|
|Certification:||ISO , NOP|
|Minimum Order Quantity:||Negotiated|
|Packaging Details:||outside hard cartonsBag, Bottle, Box, Bulk, Can (Tinned), Gift Packing, OEM|
|Delivery Time:||10-30 days after payment|
|Payment Terms:||L/C, D/A, D/P, T/T|
|Supply Ability:||100 Ton/Tons per Year|
|Product Type:||Decaffeinated Green Tea||Style:||Loose Tea|
|Age:||1 - 2 Years||Processing Type:||Double-Fermented|
|Specialty:||Health Tea, Organic Tea, Other||Grade:||AAA, First Grade|
|Function:||Anti Fatigue,urinate Smoothly,etc||Material:||Natural Tea Leaf|
natural green tea,
organic green tea
biluochun green tea chinese
According to the national tea standard, Bi Luo Chun can be divided into five grades in decreasing order of quality: Supreme I, Supreme II, Grade I, Grade II, and Grade III. The tea picked before the Qingming Festival (falls on the early April), only plucking the initial buds, resembling the bird's tongue, is the best of all. It is so delicate and tender that one kilogram of Dong Ting Bi Luo Chun has 14,000 to 15,000 tea shoots.
Bi Luo Chun has a history of over 1000 years, and always fascinated the upper class and tea experts in Chinese history. Zhen Jun (1857 - 1918 AD), author of tea encyclopedia Cha Shuo (The Theory of Tea), ranked it first among all Chinese green teas, while Longjing tea came second, and Liu An Gua Pian came third.
biluochun tea benefits
According to the Traditional Chinese Medicine (TCM) and modern pharmacology, Bi Luo Chun Green Tea contains a mount of compounds that are conducive to health, including Vitamin C, vitamin A, caffeine, flavanols, catechins and etc. Bi Luo Chun has many health benefits for people of all ages:
>> The caffeine of Bi Luo Chun can help to remove tiredness, refresh brain, and raise working efficiency
>> It helps to Lower cholesterol, blood pressure, Inhibit atherosclerosis, and prevent cancer.
>> Similar to other green teas, Bi Luo Chun has a strong effect of losing weight, due to the substances including folic acid, catechins and caffeine that are responsible for fat-burning.
>> it can also help to ease bronchial spasm, promote blood circulation, and is a good supplement in the treatment of bronchial asthma, myocardial infarction.
1. Prepare the tea sets: Tea tray, tea holder, glass, fair cup, Pinming cup, filter, shelf, tea ceremony sets (tea pin, tea tongs, tea spoon, tea scoop, tea funnel, tea container).
2. Add approximately 3-4 teaspoons of Bi Luo Chun tea into the tea holder.
3. Boil the water. And use the boiling water to warm and clean the tea sets.
4. Pour the water below 80ºC into the glass with the prepared tea leaves. Make sure that the water temperature is not too high, as it may burn the tea leaves, causing the loss of antioxidants and making it taste bitter and acidic.
5. Wait for 3-5 minutes, and enjoy the “dancing Bi Luo Chun” in the glass. Then pour the tea into each cup for drinking.
6. Bi Luo Chun is usually brewed for 2-3 times, with different aroma and taste for each brew.
Bi Luo Chun is one of the earliest picked green teas. It is normally plucked near the end of March while the weather is still cold. Tea pickers will dress in winter clothes wearing gloves with the fingertips removed so they can still effectively pick leaves. Mr. Lu is more often than not roaming around with his tea picking staff early in the morning to ensure the proper timing and quality for every picking. He will instruct them to closely inspect each individual bud waiting for the idea time, when the first leaf barely begins to separate from the full sized bud. Mr. Lu collects all of the fresh leaves from the tea pickers when they return for lunch at his house. He will then gently lay the fresh leaves along bamboo trays to allow them to dry for one to two hours, depending on the moisture in the air. While the tea is breathing he will prepare his wok for frying. Once the tea leaves have the appropriate flexibility to the buds, without them being so crisp they snap the tea leaves are ready to be fried.
Mr. Lu will spend the better portion of his day frying tea leaves. First he will use a very high temperature in the wok to fry the tea leaves and destroy the enzymes and preventing oxidation, then he will lower the temperature to continue frying while working one handful of leaves at a time into their proper shape, repeating the hand rolling step until the tea leaves are nearly dry while adjusting the temperature. There are only about 300 grams of tea leaves per frying session in the wok at one time. After the tea leaves are their curled shape he will give the leaves time to rest before returning them to the wok for the final frying to bring the tea leaves to their desired moisture. Later in the evening, after all of the fresh tea has been fried Mr. Lu will bag the fried leaves in local paper before putting the packages in plastic bags; they will then be stored in tin buckets containing limestone along the bottom which will help absorb excess moisture.
Q1: Are you a trading company or a manufacturer
A1: Yes,we are manufacturer,We have own tea farms and factory, and we are also a trader and had export license.
Q2: So many tea and types, how can I distinguish from them and pick up our target tea?
A2:You could tell us about tea function, taste or any else, we will help you out of your questions and provide good solution to you.