Basic Introduction to Baokang Green Tea
Tea is made from suitable new shoots of tea plants, processed through typical procedures such as fixation, rolling, and drying.
Baokang has a long history of tea cultivation, with records dating back to the Tang Dynasty. In recent years, the area for tea cultivation has expanded rapidly, and production has steadily increased.
Nutritional Value
Green Tea is made without fermentation, preserving the natural substances in fresh leaves. It contains a high amount of nutrients such as tea polyphenols, catechins, chlorophyll, Caffeine, amino acids, vitamins, and more. These natural nutritional components have special effects on preventing aging, cancer, killing bacteria, and reducing inflammation, which other types of tea do not match.
Product Characteristics
Baokang Green Tea is renowned for its high fragrance. Its characteristics include tightly rolled tea leaves, a rich green Infusion, pure taste, and a long-lasting aroma.
History and Folklore
Green tea is said to have originated in Chibi City, Hubei Province. At the end of the Yuan Dynasty, Zhu Hongwu led a peasant uprising, and tea farmers from Yanglou Cave joined the military campaign bound for Xinjiang and Mongolia. They found some soldiers suffering from abdominal pain after meals, so they gave them Puqi green tea. After taking the tea, the patients gradually recovered. Zhu Hongwu learned of this and remembered it. After becoming emperor, Zhu Hongwu and Chancellor Liu Ji went to Puqi to find the recluse Liu Tiande, and coincidentally met his eldest son, Liu Xuanyi, who was growing tea there. Liu Xuanyi asked Emperor Zhu to name the tea. Seeing that the tea was emerald green, shaped like pine peaks, and had an excellent aroma, Zhu bestowed the name “Songfeng Tea” and named the mountain where the tea grew Songfeng Mountain. In 1391 (the 24th year of the Hongwu era), Emperor Taizu Zhu Yuanzhang, having developed a habit of drinking Yanglou Songfeng tea, decreed: “The production of dragon tea cakes shall be discontinued; only tea buds should be gathered and presented.” Thus, Liu Xuanyi became the first person in the world to make green tea, Zhu Yuanzhang became the first person to promote green tea, and Yanglou Cave became the earliest place in the world to produce green tea.
Tasting and Preparation Methods for Baokang Green Tea
General methods for brewing green tea and precautions:
When brewing green tea, control the water temperature between 80°C and 90°C. If you are brewing green tea powder, use lukewarm water at around 40°C to 60°C. The ratio is 2 grams of green tea powder per 450 milliliters of water.
The first infusion of tea should not be consumed. Simply pour hot water over the tea, swirl it, and then discard the water.
Do not brew green tea powder too strongly, as it can affect the secretion of gastric juices. It is best not to drink green tea on an empty stomach.