Lobster Flower Tea
Lobster Flower Tea Attributes
Leaf Shape
Flattened into a lobster shape, with silver hairs all over the branches
Liquor Color
Dark green or emerald green
Fragrance
Fragrant
Taste
Sweet and mellow
Brewed Tea Leaves
Green and soft
Table of Contents
Learn More about Lobster Flower Tea
Lobster Flower Tea Introduction
Lobster Flower Tea was first produced in 1981. It is a special scented tea scientifically formulated from high mountain Maojian tea and the precious and unique lobster flower. In 1985, it was rated as one of the 16 high-quality famous teas in the country, and won the Gold Cup Award for High-quality Famous Tea from the Ministry of Agriculture, Animal Husbandry and Fisheries. In 1988, it won the Silver Award at the National Food Expo.
Lobster Flower Tea Origin
Tea plantations such as Sancha and Huangpo in Yongding District, Zhangjiajie City, Hunan Province
Lobster Flower Tea Production Process
Lobster flowers can be picked in summer and autumn. High mountain Maojian tea is picked from Qingming to Guyu every year when one bud and one leaf are just beginning to unfold or one bud and two leaves are fat and full. After picking, the buds and leaves need to be processed into tea base, and then scientifically configured, scented and combined with lobster flowers.
Lobster Flower Tea Purchase Guide
Common brands include the “Baihejing” series and the “Yunwuwang” series.
Lobster Flower Tea Quality Identification
In terms of appearance, the dry tea is flattened and curved into a lobster shape, with silver hairs all over the branches, and the color is dark green or emerald green and glossy. After brewing, the internal aroma is fragrant and rich, the soup color is bright orange-yellow, and the leaves are tender green and soft.
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