Black Mountain Bubble Tea

Black Mountain Bubble Tea

The Zhengshan race is the originator of the world's black tea. Its color is green and brown. It is more oily, has a natural floral fragrance, is mellow and cool, and has an orange-yellow-brown color. It is blended with other teas to enhance the taste. The high-quality tea soup and the bubble method of Zhengshan black tea are inseparable. Let's take a look at the tea net to explain the bubble method of Zhengshan black tea.

Zhengshan Tea is the oldest type of black tea and is very suitable for the curry and meat dishes. The blanching method of Zhengshan black tea is actually very simple. The black tea that is brewed is bright red and has a good taste of glycol. It has a natural longan flavor and a unique pine smoke aroma.

The first bubble method: Kungfu bubble method:

The main equipment: porcelain teapots, cups (blue and white porcelain, white porcelain tea sets as well), tea tray or tea, tea towels, teaspoon, tea tray, kettle and stove (electric furnace or alcohol stove can be).

Process:

First, "Baoguang" has emerged: Zhengshan race is a tight black tea, and the front is very good. The color is not what people often say, but it is black and moist. The name of the international black tea is "Blacktea", which comes from the black tea of ​​black tea. Guests are invited to appreciate the Ching Shan variety of black tea that is known as "Bao Guang."

Second, the first spring boiling: spring water used to brew the kettle heated, micro-boiling, bubbling in the pot, as if the "crab eyes" have been born.

Third, warm pot 盏: With boiling water, into the porcelain pot and cup, for the pot, cup warming.

Fourth, the "prince" into the palace: Use teaspoon tea or tea tray tea lightly dial into the pot. Zhengshan black tea is also known as "Prince Tea."

Five hanging pot high red: This is the key to brewing black tea. The water temperature for brewing black tea should be around 95 degrees Celsius. The water that has just been boiled at the beginning is now "the crab eyes have passed the life of a fish eye" and is used for brewing. The high flush allows the tea to fully infiltrate under the agitation of water to facilitate the full play of color, aroma, and taste.

6. Separating cups and guests: With the method of circulating tea, the tea in the pot is evenly distributed into each cup so that the color and taste of the tea in the cup are the same.

Seventh, loves the fragrant fragrance: A cup of tea reaches the hand, first must smell the incense. Zhengshan black tea is one of the world's three most highly-flavored teas. It has a strong and long-lasting flavor, and it is also known as “Chinese tea hero” and “Qianfang”. The aroma of sweet smells a bouquet of orchids.

Ion Exchange Chromatography Resins

Uni Series Ion Exchange Chromatography Resin

Product Description

UniCM, UniSP, UniQ, UniDEAE, and UniMSP are the components of NanoMicro`s Uni series of ion exchange (IEX) products. They are designed for the IEX purification of small biomolecules and API, such as insulins, peptides, oligonucleotides, and antibiotics. The base beads are mono-disperse highly crosslinked polymethacrylate.

Product Attributes

* DBC (10% breakthrough) of CEX resins is measured using 2mg/ml lysozyme in 20mM phosphate pH6.8 equilibration buffer. DBC of AEX resins is quantified using 2mg/ml of BSA in 20mM Tris pH8.0 equilibration buffer.

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