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△ Tea Garden Taihe Xiang Tea Space
△ Chen Hongbo, postdoctoral fellow in tea science at Zhejiang University, student of Wang Yuefei, a famous tutor of Zhejiang University.
In addition to studying tea, Dr. Chen's hobby is to make tea herself, and she is fascinated by the processing technology of the six major types of tea.
Dr. Chen, who loves Taiwan's alpine oolong, had the privilege of getting to know the local tea farmers, so she came to Taiwan to use her rich theoretical foundation to guide tea masters and constantly improve their technology to make better tea.
Alishan oolong tea is a representative of Taiwan's alpine tea, produced in the Great Ali Mountain District of Chiayi County, Taiwan Province, and is divided into Qingxin Oolong Tea and Jinxuan Oolong Tea.
Due to the difference in varieties, origins and processes, there is a big difference between Taiwan's alpine oolong and Fujian's oolong.
Taiwan's oolong tea varieties are mainly soft branches oolong, also known as Qingxin oolong, its branches are soft and elastic, and the finished product has stems.
After continuous debugging of the tea making process, the lid is rich in rich floral fragrance, like orchids, like the smell of the forest in the morning.
The fresh and elegant aroma of tea is completely integrated into the soft and mellow tea soup, and after swallowing, the tea aroma is between the throat and the mouth, and the rhyme is long.
People often say that the mountains produce good tea, which is actually closely related to the ecological environment of the mountains. This alpine oolong only applies organic fertilizer, no pesticides and no chemical fertilizers, and the safety of tea is high.
Tea planted in the alpine climate zone at an altitude of about 1200 meters, the climate is cold, the morning and evening clouds are shrouded, the average sunshine time is short, and the bitter composition of tea bud leaves is reduced, which in turn improves the sweet taste of tea.
The temperature difference between day and night is large, the tea plant grows slowly, the tea buds are soft, the leaf flesh is thick, and the pectin content is high.
Teacher Chen Gang concluded that this alpine oolong, rich in flowers and fruits, the taste is sweet and mellow, the sweetness is long-lasting, and the feeling of intentional unfinished after drinking a cup is intentional.
The back is strong and long-lasting, the bottom of the tongue is fresh, the lips and teeth are fragrant, the throat is comfortable, and it has the excellent quality of high-quality alpine oolong tea.
◎ Tips: Alpine oolong leaves are tender and firm, it is recommended to reduce the amount of tea when brewing, and avoid boiling water directly brewing.