Wednesday, March 30, 2016

How to make tea

🌱🍵Brewing instructions:

Put about 5 gram leaves  ∥300ml 95-100 degree water
80degree for Green Tea

Discard the first infusing immediately, then refill water and steep 2~5minutes for second infusing ,the same leave can be infused up to 8 times within 24hrs.💞💞💞

Alishan JinXuan Oolong Tea

Grown and Produced in Ali mountain ,Nantou,Taiwan
Harvest:winter,2016
JinXuan is a 1980 developed variety of Oolong tea.
The taste is light and flowery and sometimes compared to milk. This tea variety can be grown at higher altitudes,and is about 20% higher compared to traditional tea varieties.
These circumstances made it become one of the most popular varieties among tea farmers in Taiwan.

Sunday, March 27, 2016

Good Oolong tea

There is a treasure inside it,please take a look ,and you will find it 😊😊

Tuesday, March 15, 2016

Ping Ling Tea Farm

Do you like black tea? Oriental Beauty Tea!(^o^)(^o^)

**Dongfang Meiren ,Oriental Beauty or Baihao , also marketed as White Tip Oolong or Champagne Oolong,  is a heavily oxidized, non-roasted, This tea has natural fruity aromas and produces a sweet-tasting liquor, bright reddish-orange in color, without any bitterness

Dongfang meiren is the chhiⁿ-sim tōa-phàⁿ (青心大冇) cultivar grown without pesticides to encourage a common pest, the tea green leafhopper (Jacobiasca formosana), to feed on the leaves, stems, and buds.

These insects suck the phloem juices of the tea stems, leaves, and buds, which leads to the tea plant's production of monoterpene diol and hotrienol that give the tea its unique flavor
The buds then turn white along the edges which gives the tea its alternate name, white tip oolong. The insect bites start the oxidation of the leaves and tips and add a sweet note to the tea.
The tea is only harvested in the middle of summer, only about 40%–50% of the leaves can be used, and the harvest is susceptible to drought. Therefore, the annual yield is low and the price is relatively high
the tea is heavily oxidized (around 70%), approaching the level of black tea.

Harvest: Summer 2016
Oxidation: around 70 %