Laoshan black tea is a kind of tea produced in high mountains, which is fermented by laoshan spring tea. The the dry leaf of laoshan balck tea is small, spindly and has a brown-black shiny look to it. The taste of Laoshan black tea is amazingly sweet with hint of caramel aroma.

History:

Laoshan black tea has not a long history, its grown environment is the most north part in China for growing tea. In the winter of 1957, the garden management office of Qingdao city began the experiment of tea seedling transplantation. Once it was only the development of Laoshan Green Tea. After the year 2000, Laoshan Black Tea began its production, the unique aroma and flavor made it become popular soon in China.

Laoshan Black Tea Benefits:

Laoshan black tea comes from ecological tea garden of Laoshan Mountain area in Qingdao, Shandong Province. Its ecological grown environment gives Laoshan Black Tea abundant nutrient substance.

The polyphenols in laoshan black tea have anti-inflammatory effects, and drinking laoshan black tea is beneficial for patients with bacterial dysentery and food poisoning.

Laoshan black tea is a type of warm tea, drinking the tea is helpful for nourishing the stomach. In addition, laoshan black tea also has the effect of preventing caries, strengthening stomach and intestines, helping digestion, delaying aging, lowering blood sugar, lowering blood lipids, anti-cancer and anti-radiation.

How to Brew Laoshan Black Tea:

To brew the Laoshan Black Tea, Yixing Clay Teapot or Porcelain Gaiwan is suggested as brewing tool.

Chinese Gongfu Way is recommended as below:

Serving Size: 3 grams tea

Water: 150ml in temperature around 90℃

5 Steeps: rinse, 15s, 15s, 20s, 30s, 40s, 50s

Rinse time is around 5 seconds