[Food] Mulberry GABA Sleeping Tea Triangular Tea Bags (10 pieces)

GABA tea, also known as Jiayelong tea, is a special tea made through "anaerobic fermentation". Every 100 grams of Jiayelong tea contains more than 150 mg of γ-aminobutyric acid (GABA). . GABA tea made from organic, pesticide-free mulberry leaves has higher amino acid and tea polyphenol content. The tea soup is light orange-yellow, with a unique potato chip aroma and subtle fruity sour taste in the mouth. Mulberry leaves are rich in dietary fiber, vitamin C, calcium, iron, phosphorus, zinc, magnesium and other minerals, which help maintain normal carbohydrate metabolism and have antioxidant effects. "Shen Nong Baicao Jing" records that mulberry leaves are bitter in nature, have the effect of clearing the lungs, moistening dryness, and dispersing wind and heat. It is known as the holy tea for natural beauty. In addition, mulberry leaf tea does not contain caffeine and is suitable for pregnant and lactating women, children and teenagers, and people who are sensitive to caffeine. It is not only suitable for drinking during the day, but can also be consumed safely when you want to drink tea at night. https://cdn.cybassets.com/s/files/5770/ckeditor/pictures/content_36423541-283b-40ce-b6db-eb70d6ab5b14.jpg https://cdn.cybassets.com/s/files/5770/ckeditor/pictures/content_fca0ddec-253d-4144-a1da-c0e1a96ad868.jpg Process Picking: Choose non-toxic, pesticide-free mulberry leaves and pick them in early spring. Outdoor withering: After picking, place it outdoors for withering to accelerate the evaporation of water in the tea leaves. After the oxidation of the tea leaves with oxygen, the original green tea leaves gradually turn into a darker dark green through withering, and begin to release a unique aroma. Indoor withering: After outdoor withering, the tea leaves are brought indoors to rest. The tea leaves will continue the gentle fermentation effect of outdoor withering, allowing the leaf water to continue to diffuse to the leaf surface (also known as "water leakage"), so as to maintain the continuous fermentation of the tea leaves until the odor of the tea leaves disappears. Stirring: Stirring the tea leaves helps to disperse the water in the tea stems more evenly on the leaves, ensuring that each tea leaf can be fermented evenly, so that the tea aroma can be maximized. Anaerobic fermentation: The tea cyanine is fermented in a vacuum high-pressure barrel. Aerobic cyanine: Through the collision of tea cyanine, it destroys the tea cell tissue, accelerates the enzyme reaction, and makes the tea aroma more prominent. Anaerobic fermentation: Place the cyanated tea leaves in a vacuum barrel again for fermentation again. Blanching: Destroy the tea cyanine enzyme through high temperature, causing it to stop fermentation to ensure the color, aroma and flavor of the tea. Rolling: The tea leaves are rolled to shape the tea leaves and destroy the leaf surface tissue to allow water to flow to the leaf surface, which is beneficial to the tea leaves to emit a strong aroma when brewing. Drying: Use high-temperature hot air to reduce the moisture content of tea leaves to less than 5% to remove bad flavors and extend the shelf life. It also helps stabilize the flavor and quality of tea leaves. Brewing method Hot brew: Brew with 300ml of hot water at 85-90 degrees for about 3-5 minutes before drinking. Cold brewing: The golden ratio for brewing is 1g of tea with 100ml of water, and let it sit for 4-6 hours before drinking. If you like a thicker tea, you can reduce the amount of water or increase the brewing time. Wolfberry or chrysanthemum can be added to add different flavors. ※Warm reminder: All products in the store have gift box customization services. You are welcome to contact the designer for inquiries. Thank you!