Black Mountain Green Tea

Black Mountain Green Tea is origin from Black Mountain, adopting the soul of Sichuan tea culture. It is a feature product of Chongqing Heishan Tea Co.,Ltd., which has collected by AIPN Natural History Museum. The common characters of this tea is: tight and heavy appearance, bright and green cup color, fresh and brisk aroma, bright and tender infused leaves with special pure fragrance. Due to the tender leave and special processing technology, it has different flavors steeped in cold water ,hot water respectively.

Black Mountain Green Tea
Net Content: 120g
Price: RMB 468.00/Box

Net Content: 200g
Price: RMB 768.00/Box

This website is now offering Black Mountain Green Tea for sale. If you would like to purchase this tea-product from us, please do not hesitate to contact Abbey at 023-89019547 or chongqinglifeguide@gmail.com. Hoping to be of assistance to you.

Useful information:

茶
Guidelines for Good Tea-Making

1. Always start with spring water or distilled water (ideally spring), and make sure it's fresh and cool. Brita-filtered water isn't bad either, unless the water you put through the filter to begin with is so bad that it's cloudy and reeks of chlorine and metals. If you absolutely must use tap water (and admittedly, the tap water is quite good in a few areas), it is all the more important that the water is cold, as hot tap water can carry sediments from the tap along with it (YUMMY!).

2. Bring the water to a full, rolling boil in a stainless steel kettle, and then remove the kettle from heat immediately, as water that is allowed to boil too long loses the oxygen gas dissolved in it and can cause your tea to taste rather blah and flat. In fact, this is another reason why you'd want to start with cold water instead of hot, as cold water has the ability to hold more oxygen gas than hot water.

3. When using loose tea (which you should do, when possible, in place of bagged tea), measure about one heaping teaspoon of loose tea for each teacup of water (about six ounces) and place it into the teapot. A good rule of thumb is to use "one teaspoon of tea for each person and an extra one for the teapot," but you can tweak this depending on your tastes.

4. When you pour the water over your loose or bagged tea in a teapot or a mug, make sure the pot/mug is preheated. Pouring hot water into a cold pot/mug drastically lowers the water's temperature in the first few seconds and could affect the predictability of the steeping time for your tea as well as the quality of the flavors that get steeped out. This isn't a big deal with some teas, especially ones like mint or oolong or chamomile that you could steep forever and ever without harming the taste (in fact, it improves them!), but the flavor of a tea that needs to be steeped *just right* (like green tea) could be seriously compromised. The easiest way to preheat the pot/mug is to pour a bit of your heated water into the pot/mug and rinse it on all sides, discarding the water once you're done. THEN you can put in your tea, and finally, the water.

5. When trying a new tea for the first time, take little sips at various intervals - three minutes after steeping, five minutes, ten minutes, et cetera. This way you can determine exactly when the tea has been steeped to the strength and intensity that you like. The general rule is that for weaker herbal teas like mint and chamomile, it would be better to steep the tea indefinitely, leaving the loose tea or the teabags in the water till finish it all up. In contrast, to steep dark only, strong teas like Earl Grey and the common black tea for only two minutes max, even though many people like to steep them much longer. It is found that light herbal teas need long steeping to bring out the full intensity of the flavors and fragrances and dimensions, while strong, dark teas do better with short steeping times that allow you to taste the subtleties of the tea as opposed to long steeping times that turn them into bitter, dark, tasteless puddles of sludge. As for green tea and genmai tea, it can be told just by smell and color when they're ready - usually just three to five minutes max. Further steeping makes green tea and genmai tea unpalatably bitter, though genmai tea can handle longer steepings better than green tea. Keep in mind that these rules for steeping times are just the general guidelines that people follow; it may be that you prefer long steeping times for Earl Grey and short ones for oolong, but it's just that these are the guidelines that work best for the tastes.

5a. It is very important to note that if the tea you're making has WHOLE tea leaves in it as opposed to tea leaves that have been CUT, the steeping times will vary. Cut leaves release their essences more quickly and completely than do whole leaves, and therefore require much shorter steeping times than teas that use whole leaves (it is much easier to oversteep cut leaves and get a bitter-tasting tea than it is to do the same with whole leaves). Not surprisingly, water temperature should be higher when one pours the water over whole leaves than when one pours them over cut leaves, as the higher temperature will facilitate a quicker release of the essences from the whole leaves.

6. When making iced tea, you should use more tea in proportion to the water to make it stronger (it's important that you don't necessarily steep the tea longer to make it stronger, which could increase the bitterness in some teas - just use more tea in the water instead), since it's harder to detect the fragrances and flavors of many teas when they're cold and not steaming with warm vapor. Make the tea at double strength if you're going to pour it over ice cubes of plain water; alternatively, if you freeze some tea in ice cube trays in advance, you can use those cubes instead when you're having your iced tea and you wouldn't have to increase the strength of the tea so much. Of course, only Martha Stewart has enough time and slaves to be able to exercise such foresight these days.

7. Never put cream or milk into your tea.It ruins the taste by masking the flavors of the tea itself, basically taking away the whole point of drinking the tea in the first place. When most people drink tea they want to be able to taste the essences of the plant items that went into making it, and having a "warm milk" aspect in the flavor of one's tea isn't really pleasing. Cream and milk not only muddies the clarity of the tea water; it muddies the taste as well.

8. When using sweeteners in tea (and please don't use them in teas like green tea or genmai!), use unrefined sugar, like the Sugar in the Raw brand. It is found that white and brown sugars lack the subtleties of unrefined sugar, which goes especially well with herbal teas and mint tea in particular. Also, sometimes the right honey can compliment a tea well, provided you don't overdo it. And never, ever use maple syrup in your tea - unless it's one hundred percent pure (and not that fake amber sludge) and you have an urge to experiment.

9. Don't buy too much tea at once. Bagged teas, especially those that are individually foil-wrapped, can last a good while, but keep loose teas in dry, airtight containers and buy them in small amounts so you use them up fairly quickly.