經典雲南熟普洱 Classic Earthy Ripe Puerh
經典雲南熟普洱採自雲南景谷樹齡約百年的古樹茶青為原料。以渥堆發酵工藝加速陳化，無需經歷長達十至三十載的自然熟成，即可轉化出歲月沉澱的風韻。其茶湯醇厚綿滑，餘韻悠長，向被視為佐解油膩、潤澤脾胃的上品。
HKD$58.00 – HKD$188.00Price range: HKD$58.00 through HKD$188.00
Free Local Shipping on orders over $500 HKD.
滿$500HKD本地免運費
簡介
經典雲南熟普洱 | Classic Earthy Ripe Puerh
採自雲南景谷百年以上老茶樹茶青製作的經典雲南熟普洱，延續傳統渥堆工藝，呈現經典沉穩的大地氣息與木質調，入口順滑、回甘綿長。透過精準控溫控濕的渥堆發酵工藝，無需漫長陳放即可呈現成熟風味。散茶經水霧噴淋堆渥後，在濕熱環境中持續發酵數月，將生普需陳化十至三十載方能成就的醇韻凝縮於當下，成就低澀度、絲綢般順滑口感與清澈持久的回甘。
普洱茶常作油膩餐後之選。研究顯示普洱及茶褐素等成分與血脂、膽固醇調節及抗氧化活性相關；實際效果因人而異，非醫療用途，詳見下方參考文獻。
參考文獻
[1] Cao, Z., Gu, D., Lin, Q., Xu, Z., Huang, Q., Rao, H., . . . Ge, C. (2011). Effect of pu-erh tea on body fat and lipid profiles in rats with diet-induced obesity. Phytotherapy Research, 25(2), 234-238.https://pubmed.ncbi.nlm.nih.gov/20641056/[2] Gong, J., Peng, C., Chen, T., Gao, B., & Zhou, H. (2010). Effects of Theabrownin from Pu-erh Tea on the Metabolism of Serum Lipids in Rats: Mechanism of Action. Journal of Food Science, 75(6), H182-H189.[3] Zou XJ, Ding YH, Liang B. The mechanisms of weight-cutting effect and bioactive components in Pu-erh tea. Dongwuxue Yanjiu. 2012 Aug;33(4):421-6. Chinese. doi: 10.3724/SP.J.1141.2012.04421.[4] Kubota, K., Sumi, S., Tojo, H., Sumi-Inoue, Y., I-chin, H., Oi, Y., . . . Urata, H. (2011). Improvements of mean body mass index and body weight in preobese and overweight Japanese adults with black Chinese tea (Pu-Erh) water extract. Nutrition Research (New York, N.Y.), 31(6), 421-428.[5] Roda, G., Marinello, C., Grassi, A., Picozzi, C., Aldini, G., Carini, M., & Regazzoni, L. (2019). Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts. Molecules (Basel, Switzerland), 24(3), 473.[6] Li G, Wang Q, Qian Y, Zhou Y, Wang R, Zhao X. Component analysis of Pu-erh and its anti-constipation effects. Mol Med Rep. 2014 May;9(5):2003-9. doi: 10.3892/mmr.2014.2009. Epub 2014 Mar 5. PMID: 24604453.
茶風味
茶類: 黑茶 – 普洱茶
氧化: ●●●●●
品種: 雲南大葉種 (Camellia sinensis var. assamica)
產地: 中國雲南省普洱市景谷
海拔: 1500米
採集: 一芽二葉
採收: 2022 春
茶風味: 土質韻味，木質清香，絲綢口感，醇和柔順沖泡方法
茶壺泡
2克 | 99°C | 250毫升 | 3分鐘工夫泡
5克 每 100毫升 | 99°C | 10秒
隨後每泡叠加5秒*沖泡指示僅供參考，請自行嘗試，找到最適合您口味的沖泡方法！
茶故事
簡介
經典雲南熟普洱 | Classic Earthy Ripe Puerh
採自雲南景谷百年以上老茶樹茶青製作的經典雲南熟普洱，延續傳統渥堆工藝，呈現經典沉穩的大地氣息與木質調，入口順滑、回甘綿長。透過精準控溫控濕的渥堆發酵工藝，無需漫長陳放即可呈現成熟風味。散茶經水霧噴淋堆渥後，在濕熱環境中持續發酵數月，將生普需陳化十至三十載方能成就的醇韻凝縮於當下，成就低澀度、絲綢般順滑口感與清澈持久的回甘。
普洱茶常作油膩餐後之選。研究顯示普洱及茶褐素等成分與血脂、膽固醇調節及抗氧化活性相關；實際效果因人而異，非醫療用途，詳見下方參考文獻。
參考文獻
[1] Cao, Z., Gu, D., Lin, Q., Xu, Z., Huang, Q., Rao, H., . . . Ge, C. (2011). Effect of pu-erh tea on body fat and lipid profiles in rats with diet-induced obesity. Phytotherapy Research, 25(2), 234-238.https://pubmed.ncbi.nlm.nih.gov/20641056/[2] Gong, J., Peng, C., Chen, T., Gao, B., & Zhou, H. (2010). Effects of Theabrownin from Pu-erh Tea on the Metabolism of Serum Lipids in Rats: Mechanism of Action. Journal of Food Science, 75(6), H182-H189.[3] Zou XJ, Ding YH, Liang B. The mechanisms of weight-cutting effect and bioactive components in Pu-erh tea. Dongwuxue Yanjiu. 2012 Aug;33(4):421-6. Chinese. doi: 10.3724/SP.J.1141.2012.04421.[4] Kubota, K., Sumi, S., Tojo, H., Sumi-Inoue, Y., I-chin, H., Oi, Y., . . . Urata, H. (2011). Improvements of mean body mass index and body weight in preobese and overweight Japanese adults with black Chinese tea (Pu-Erh) water extract. Nutrition Research (New York, N.Y.), 31(6), 421-428.[5] Roda, G., Marinello, C., Grassi, A., Picozzi, C., Aldini, G., Carini, M., & Regazzoni, L. (2019). Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts. Molecules (Basel, Switzerland), 24(3), 473.[6] Li G, Wang Q, Qian Y, Zhou Y, Wang R, Zhao X. Component analysis of Pu-erh and its anti-constipation effects. Mol Med Rep. 2014 May;9(5):2003-9. doi: 10.3892/mmr.2014.2009. Epub 2014 Mar 5. PMID: 24604453.
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