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Taiping kowkui: it is green tea. Generally, it has two leaves hugging a bud. It is vertical and flat in appearance and naturally extends with white furs hidden in it. The color of tea leaves is dark green, smooth and moistens and it is greenish red in leaf veins which is called ‘red silk thread’. It smells high and brisk orchid aroma. The taste is mellow and rich with quick sweet after taste, which has special ‘kow rhyme’. The color of tea liquor is clear green, bright and limpid. The tea leaves after brewing are tender green, evenly bright and bud and leaves shape fat and strong flowers.
Making techniques: fixation, initial baking, second baking, last baking.
Property and medical effects: it is cold in nature, able to refresh one’s mind, promote diuresis, resist bacterial, inhibit atherosclerosis, keep heart pump and get spasmolysis, prevent decayed tooth, loose fat, inhibit cancer cells.
Source of production: Huangshan city, Anhui province
Picking period: around grain rain day
Storage: to be stored in a dry place or in the refrigerator at the temperature of about -18 ℃
Brewing Tips: put around 5g of tea into 350ml cup, then brew with hot water at the temperature of 85-90℃
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