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Luk On Branches
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| With this tea water is not poured on the leaves but instead on roasted, oxidised branches. This speciality is not so well known in Europe, but is very widespread for example in Hong Kong, and is popular not only due to its low price, but mainly for its unusual taste. It is an excellent black tea for drinking in the evening, since its content of substances which have a stimulating effect on the organism is very low. An inexperienced tea drinker may choose to ignore it, whilst a more experienced tea enthusiast will enjoy this tea, which produces a brown, slightly red infusion with a nutty, sweet taste with hints of coffee and caramel. The smoky, earthy taste, which is typical for Luk On teas, is barely present. |
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| Luk On (Liu An) tea originates from the district of the same name in the Chinese province of An Hui. This is a fully to several times oxidised tea, which could be compared to Pu-erh teas, nevertheless the initial tea plant is different for each type. Like Pu-erh, after harvesting, oxidisation and other elements of the production process, Luk On is left to age, and again it applies that in general the older the tea, the better the taste, the more expensive the tea and the greater its properties in terms of human health. Its primary medicinal effects are support for digestion, cleaning of the digestion system and reducing blood cholesterol. This tea is popular mainly in Hong Kong and the surrounding area, where it is sought out above all by older people. With regards to its above properties, it is suitable for drinking after meals. The tea is stored in hermetically sealed containers, like the great majority of all types of tea. |
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| Prepare tested water for the tea infusion with which you have experience, or use ordinary tap water which has been left standing for a sufficient period, preferably overnight, ideally rid of chlorine. Rinse the teapot and cups with hot water. Use approx. 2g of tea leaves (1-2 teaspoons) for each 150ml of infusion or to taste. Brew the necessary quantity of tea in hot water at a temperature of 100°C (immediately after boiling) for a period of 1 minute for the first and second infusions. With further infusions progressively extend the brewing time. |
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| Pu-erh from Yunnan |
| Yun Nan Pu Er |
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| Special Good Luk On |
| Jia Cang Liu An |
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| Water Sprite from White Cliff |
| Bai Shi Yan Shui Xian |
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| Ching Yuen Cha – Tea of 250 Year Old Man |
| Bi Jia Qing Yuan |
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| 5 points |
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4 | (28%) |
| 4 points |
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4 | (28%) |
| 3 points |
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5 | (35%) |
| 2 points |
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1 | (7%) |
| 1 point |
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0 | (0%) |
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| 3.79 |
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| rated by 14 customers |
| 7 comments |
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| Jarmila Z., Vrbice, Czech Republic |
10/18/2008 5:16 PM |
5 points |
| výborný, silně návykový nemůžu si ho přestat pořád připravovat
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| Barbora Ž., Chodov, Czech Republic |
8/3/2008 4:39 PM |
3 points |
| Tento čaj mě nezaujal.Chuť celkem ušla, ale vůně podivná.
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| Zdeněk B., Cheb, Czech Republic |
6/30/2008 6:36 PM |
3 points |
| Silnější ale příjemná chuť a vůně
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| Pavel B., Hlučín, Czech Republic |
3/17/2008 5:54 PM |
3 points |
| Příjemná pražená chuť
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| Bohumil D., Praha, Czech Republic |
2/8/2008 1:08 PM |
5 points |
| Nečekaně chutný a celkově příjemný čaj bohaté vůně a chuti, ale nesmí se to přehnat s množstvím a časem luhování, jinak zhořkne a už to není ono. Vůbec nechápu tu nízkou cenu, je výborný! |
| Milada H., Lužany, Czech Republic |
12/30/2007 5:43 PM |
5 points |
| Velice výborný a lahodný čaj. :-)
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| Petr J., Rožnov pod Radhoštěm, Czech Republic |
6/18/2007 6:42 PM |
4 points |
| Zajímavost...
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