Taiwanese green tea
Taiwanese green tea is produced in Taipei, Taoyuan, Hsinchu, Miaoli, Yilan and other counties, and the products are subcontracted and oolong.
First, the package species
The degree of fermentation is relatively light, the aroma is fresh and floral, the soup color is golden, the taste is mellow and refreshing, and the varieties have Wenshan baozhong tea and frozen top oolong according to the degree of fermentation and quality characteristics.
Wenshan bao species
Also known as "clear tea", it is the lightest fermented green oolong tea in Taiwan. It is produced in the Wenshan area of Taipei County and Nangang and Mucha in Taipei City. It is most famous for the production of Xindian, Pinglin, Shiding, Shenkeng, Xizhi, Pingxi and other townships. The shape is tightly knotted in the shape of a cord, neat, dark green with oil; the inner aroma is fresh and lasting with natural floral fragrance, the taste is mellow, smooth, fresh and strong aftertaste, the soup color is honey green - honey yellow, clear and bright.
Frozen top oolong tea
It is produced in nantou county, Yunlin county, Chiayi county and other places in the central part of Taiwan Province adjacent to Xitou Scenic Area, with an altitude of 500-800 meters. The varieties of frozen-top oolong tea are the best in Qingxin Oolong, and the quality of Taiwan Tea No. 12 (Jinxuan) and Taiwan Tea No. 13 (Jade) is also good.
The shape of the cord naturally curls into a hemispherical shape, neatly tightly knotted, pekoe revealed, the color is emerald green bright and shiny, the dry tea set is strongly aromatic, the fragrance is obvious after brewing, with natural floral fragrance - fruity, soup color honey yellow - golden yellow, clear and bright, the taste is mellow and dry, full of activity, strong rhyme, and the bottom of the leaf is tender and soft with buds.
Alpine oolong tea
The main production area is in the alpine tea area of Chiayi County and Nantou County in south-central Taiwan. The tea plant varieties processed in Taiwan's alpine oolong are mainly Qingxin oolong, followed by Taiwan Tea No. 12 (Jin Xuan) and Taiwan Tea No. 13 (Jade). The processing process is similar to that of frozen top oolong tea, but the degree of fermentation is lighter, only 10-15%. Because the climate in the alpine area is cold and cool, the clouds are shrouded in morning and evening, and the average sunshine is short, so that the content of bitter components such as catechins contained in the bud leaves of tea trees is reduced, while the content of ingredients that contribute to sweet taste such as theanine and soluble nitrogen is increased, and the bud leaves are soft, the leaf flesh is thick, and the pectin content is high. Therefore, alpine oolong tea has the characteristics of emerald green and fresh color, mellow taste, smooth and soft, thick and active, light aroma, water color honey green and resistance to brewing.
Taiwanese tea drinkers are accustomed to referring to alpine oolong tea, which refers to oolong tea produced by tea gardens above 1000m above sea level. The main production area is Chiayi County, south-central Taiwan, and the alpine tea area in Nantou County is 1000--1500m above sea level. The main colors of Taiwan's alpine oolong tea are Meishan oolong tea, Zhuqi alpine tea, Alishan Zhulu tea and Alishan oolong tea in Chiayi County; Shanlinxi alpine tea, Wushe Lushan alpine tea and Yushan oolong tea in Nantou County; Lishan alpine tea and Wuyiling alpine tea in Taichung County.
Golden Tea
The origin is distributed in various tea-producing areas in Taiwan Province, especially the Most prestigious Jinxuan Tea produced in Nantou County, Zhushan and Alishan and Meishan in Chiayi County. Jinxuan tea is a tea named after the 12th variety of Taiwanese tea. The appearance is tightly knotted into a hemispherical shape, the color is emerald green, the water color is golden and bright, the taste is mellow, and the aroma is rich with a unique milk aroma. Due to its excellent quality, unique aroma, and many likes, the planting area accounts for about 10% of the area of Taiwan's tea gardens.
Second, Oolong
The degree of fermentation is heavy, the aroma is rich and fruity, the taste is mellow and lubricated, and the varieties are Taiwan Tieguanyin and Pekoe Oolong Tea according to the degree of fermentation and quality characteristics.
Taiwan Tieguanyin
It is heavily fermented and produced in Muzha District, Taipei City, Taiwan Province. The shape is tightly knotted and curled into granules, the white is revealed, the color is brown and oily; the aroma is rich and nutty; the soup color is amber, bright and gorgeous, the taste is thick and smooth, the convergence is strong, the leaf bottom is light brown and tender, and the buds and leaves are flowering.
Pekoe oolong
Also known as "Champagne Oolong", "Oriental Beauty", "Lime Wind Oolong", it is the heaviest fermentation degree of Taiwanese oolong tea. It is mainly produced in Beipu, Emei and Miaoli counties in Hsinchu County, Taiwan Province.
Pekoe oolong tea is picked from the young buds of the green heart tea tree that are sucked by the cicadas in the small green of tea, and one bud is one leaf to two leaves. The processing process is solar withering, indoor standing and stirring, frying, wet cloth rehydration, kneading, drying, etc. (fermentation degree 50-60%). This gives the tea leaves a unique honey aroma or ripe fruit aroma. This tea is more and more advanced with pekoe at the tip of the bud, so it is also called "pekoe oolong". Its appearance is not heavy and tightly knotted, but is revealed in white, branches and leaves, white, green, red, yellow, brown, like flowers as characteristics. The soup is amber in color, with ripe fruit aroma, honey aroma, round and mellow taste, sweet and far-reaching, the bottom of the leaf is light brown with red edges, and the buds are flowering.