古法炭焙 鐵觀音 150g
堅持傳統工藝 杯杯入喉的藝術品
炭焙鐵觀音，沒有那種熱水一下，馬上就香氣直衝雲宵的情況，而是一種隨之而來很沉的味，一種緩慢且厚實的味兒，這是一種能讓人沉澱的味道。
入口後的鐵觀音，與其它熟茶不同的地方，是在於它的喉韻。一股只有鐵觀音才有的韻味，好的鐵觀音有點微微的果酸方能生津。
低咖啡因 龍眼木炭焙 SGS檢驗合格
鉄観音
産地：石碇區
製茶時期：2022 年 4 月下旬(春茶)
焙煎時期：10 月中旬 品種：鉄観音
発酵度：中発酵
焙煎度：重焙煎 焙煎方法：焙籠(龍眼木炭)
珍しい石碇區産、とびきり美味しい鉄観音茶です。
台湾茶といえば、鉄観音が有名ですが
鉄観音茶 部分酸化でじっくり焙煎した茶葉は球状に締まって、 硬く重い。 少し赤みがかった透明な琥珀色している。体に優しい、 味は濃厚で、熟したフル－ツの香りがします。
今はなかなか伝統的な美味しい鉄観音に出会うのは簡単ではありません。
品種のもつ酸味や、重焙煎による濃厚さは、ともすると焦げくささにもなりかねません。
という予想を覆す、しっかりとした重厚さと、なにより鉄観音独特の音韻と表現される余韻が素晴らしいお茶です。
鉄観音の持つ魅力を十分に 引き出す為に龍眼木炭を用いてしっかりとした焙煎を行っています。長所は煎を重 ねても味わいが長続きする点、身体を温めてくれるので寒い冬に楽しむにはぴったりです
TRADITIONAL HEAVY ROASTED TIEGUANYIN TEA
Tieguanyin is heavily roasted and reddish coloured. It's richness and strong taste will elevate you to a state of bliss. Heavy curing, the appearance of this tea is half-curl ball shape, the colour of the loose tea leaves is a jet-black and deep purple colour, the colour of the tea is crystal-clear with amber and bright-red, and the taste has natural orchid flavour and featured “Tieh Kuan Yin after-taste”.
TRADITIONAL HEAVY ROASTED TIEGUANYIN TEA
Name: Premium Tieguanyin Tea
Ingredients: Tieguanyin
Origin: Shiding, Taiwan
Harvesting: hand-picked
Shape: spherical
Oxidation degree: ★★★
Baking degree: ★★★★★
Liquid color: translucent orange red
Tea scent: orchid, roasted aroma, slightly fruit acid
Tieguanyin hand picking tea in Shiding, Taiwan! Strong fragrant and mellow, top Guanyin rhyme
The special taste and aroma of Shiding Tieguanyin tea are caused by the fact that the Shiding tea area is mostly on the slopes of Dongzhao Mountain. The climate is mild. Rain or fog moisturizes the tea trees for many years. The Shiding geology is a mixture of brown or light red soil and gravel.
Good moisture retention, good air permeability, fertile soil, good growth of tea trees, soft tea noodles, and thick leaves. It is wrapped and kneaded by the traditional method of Tieguanyin, and baked with a gentle fire. The weak fruit aroma produced by the second light oxidation is Shiding iron The unique tea fragrance of Guanyin.
The production method is similar to that of Anxi Tieguanyin, but after a century of evolution, different characteristics have been developed.
Withering, kneading with cloth, baking and kneading with gentle fire...Taiwanese traditional Tieguanyin tea that is time-consuming and labor-intensive
The working process of Tieguanyin tea is: picking (8 am to 5 pm)→sunlight withering or indoor hot wind withering, wavering (withering time 8~12 hours, wavering 4~5 times)→frying green→first kneading →Take water roasting→cloth buns, knead and stir-fry (3~5 times, 20~30 times)→slow heat, dry and knead (10~20 times)→initial roast→choose branches→cover Pick → Finished Product
The altitude of Shiding tea area is about 300~350 meters. The east-west sunshine time is long. In addition, the leaves of Tieguanyin are mostly sunny, so the tea contains high tannins and various ingredients; theoretically, the bitterness and astringency will be higher. Heavy; but through traditional high-grade Oxidation, second-degree Oxidation, simmer kneading, medium-to-long and medium-high temperature roasting, the bitter and astringent taste of the tea is relatively reduced.
Theophylline is changed due to high temperature and fire, and it is also suitable for middle-aged and elderly people or those with weak gastrointestinal tract.
When making tea, you should also pay attention to the high solubility of Tieguanyin tea. The amount of tea should be less than one-third, and the warm and moist brewing time should not be too long.
The first tea is about 95 degrees, and the brewing time is about 20. ~30 seconds. If the amount of tea is small, it will take a longer time. For the second to fifth brew, use 80 to 90 degrees of boiling water, about 10 to 20 seconds.
Tips for brewing Tieguanyin:
The larger the teapot, the lower the relative ratio of tea leaves.
The finer the tea leaves, the smaller the amount of tea.
The brewing time should be short rather than long.
The water temperature should not be too high.
Purple clay teapot is suitable.