Weight: 100 g (3.5 oz).
Includes: Tea Leaves, Packing Bag.
Quality Guarantee Period: 36 Months.
The Chemistry of Golden Bud Jin Jun Mei Tea
The leaves of the Camellia sinensis contain a number of chemicals (including amino-acids, carbohydrates, mineral ions, caffeine, and polyphenolic compounds) which give the tea its characteristic color and flavor. They also contain 75-80 percent water which, during the first withering stages of the manufacturing process, is reduced to 60-70 percent.
During the fermentation (or oxidation) stage of oolong and black tea processing, the polyphenolic flavanols (or catechins) oxidize with oxygen in the air to create the unique flavor and color of the infused liquor. The firing (or drying) process deactivates the enzyme that causes the oxidation and also further reduce the water content to approximately 3 percent.
The aroma of Golden Bud Jin Jun Mei Tea is extremely complex. More than 550 chemicals have so far been identified, including hydrocarbons, alcohols, and acids. Most of these are formed during the manufacturing process and each chemical adds its own important qualities to the flavor of the tea through the drinker's sense of smell. The taste, however mainly results from the various polyphenolic compounds (popularly but incorrectly called tannins) modified by caffeine.
Caffeine is one of the most important constituents of tea. It acts as a mild stimulant and increases activity of the digestive juices. All types of tea - green, oolong, and black - contain caffeine, but in different quantities. Green tea has less than oolong, and oolong less than Golden Bud Jin Jun Mei Tea. It is generally estimated that an average cup of green tea contains 8.36 mg of caffeine, oolong tea has 12.55 mg, and Golden Bud Jin Jun Mei Tea tea 35-140 mg, whereas an average cup of coffee contains 60-120 mg. Therefore, those worried about their caffeine intake should drink the paler; lighter brews from green or oolong teas. It is also worth noting that whereas the caffeine in coffee is absorbed rapidly into the body, thus stimulating an immediate increase in blood circulation and cardio-vascular activity, the polyphenols in tea are thought to slow down the rate of absorption. The effects of the caffeine are felt more slowly but remain in the body for longer, thus making tea a much more refreshing and revitalizing beverage than coffee.