【TeBi Series】Honey Scented Black Tea

Honey Scented Black Tea / Aroma: Honey, citrus fruit / Body/mouthfeel ●●●●○　 Richness ●●●●● Freshness ●●○○○　 Lingering aftertaste ●●◐○○ __This is Taiwan's honey-scented black tea, but there's no honey in here.__ Honey-Scented Black Tea is made from leaves that have leafhoppers “Jacobiasca formosana”, which, after roasting, produces a natural honeyed aroma, hence, Honey Black Tea. The tea is bright orange-red with a honey aroma and a delicious fruity flavor that invigorates the spirit. The special flavor is produced after leafhoppers munch on and cause a chemical reaction in the leaves. Early in the morning, as soon as the dew has evaporated, tea pickers start harvesting tea by hand. **We're drinking bug saliva here. But it should be OK. It's natural and pesticide-free. There's neither honey nor sugar in here, but it really is honey-scented!**☺ Honey Scented Black Tea is produced by using the same production technique as Oolong. Harvesting with natural farming cultivation, the tea leaves are bitten by tea jassid crickets (Jacobiasca formosana) which are different from regular stock black tea in the market that oxidated in piles. With the same production technique as oolong, we control the time of oxidation of black tea effectively depending on the particular character of each tea leaf, to preserve the best content of water and the scent. The aroma is honey-sweet and citrus fruit smelling. In comparison with regular black tea, Honey Scented Black Tea is sweeter and non-astringent. Without over-oxidation, thus, the flavor of black tea is various. https://live.staticflickr.com/65535/51816231849_667975a342_b.jpg Jacobiasca formosana, the tea jassid, is an insect species belonging to the subfamily Typhlocybinae of the family Cicadellidae. Plant hosts include Gossypium (cotton) species and, notably, Camellia sinensis (Chinese tea plants). The species is distributed throughout East, Southeast, and South Asia (including in China, India, Malaysia, Pakistan, Sri Lanka, Taiwan, and Thailand). Jacobiasca formosana is important in the production of Taiwan's honey-scented black tea. The tea, withhold pesticide use, which is with a flavor likened to ripened fruit and honey, is made from leaves partially eaten by these insects. The insects, which thrive in warmer, pollution-free environments, suck the phloem juices of the tea stems, leaves, and buds, producing monoterpene diol and tocotrienol which give the tea its unique flavor. https://live.staticflickr.com/65535/51815990963_f98029c283_b.jpg 🔼 A leafhopper ate from this leaf, so it's a little yellow and curly. After the leafhopper's saliva makes its way to the stem, a chemical reaction occurs and causes that fragrance. We don't use pesticides anymore, because we need the leafhoppers to come. https://live.staticflickr.com/65535/51816036549_1e61ec94d9_b.jpg High-quality tea is developed with ideal tea-growing climate and terroir, as well as with the superb skills, which appears the pure flavor of tea-producing regions. We categorize three series of tea; __【TeBi】Series__, __【Moutains】Series__, __【Flavor】Series__, each series has its features of tasting. We’d love you to enjoy each particular flavor by not just only knowing what type of tea is, but also knowing how it has been produced. This Black Tea belongs to **【TeBi】Series** Tasting the variation of the process: Oxidation degree x Roasting time As tea leaves oxidized, they are divided into 0% oxidation (non-fermented tea), semi-oxidation (partially fermented tea), 100% oxidation (fully fermented tea), and post-manufacture oxidation (fermentation). According to the time of roasting, they are divided into raw tea (only drying), medium roasting, ripened tea (ripe, cooked). Each manual process and firing affect the flavor of the tea. https://live.staticflickr.com/65535/51128913137_352402dab7_b.jpg **LuYuan** was established in 1935. We have experienced tea masters, tasters and have passed the skill of Tea Manufacturing from one generation to another. We select the different flavors of Taiwanese tea delicately and show you how to distinguish the specialties of many kinds of tea leaves. By using different methods of tea production which depend on a variety of weather and environment, as well as the technique of manual oxidation and baking tea leaves which adapts the variation. **Taiwan**, an island located at North Latitude 23.5ﾟwhich has high mountain regions, providing the ideal environment for tea-growing, a perfect location for tea plant, Camellia sinensis. Unique teas have been developed here, not only because of both fine climate and terrain, but also the progressive crafts of tea production, combined with experience and wisdom through hundreds of years. https://live.staticflickr.com/65535/51128848631_1b5f1e3a90_b.jpg **Inheriting and transmitting the beauty of Taiwanese Tea** A feast of land, tradition, crafts, and cultures. From 1935, which has lasted almost a hundred years, every step of Lùyuàn, our mission is to transmit the beauty of Taiwanese tea. Tea leaves, in many ways, represent Eastern culture, the spirit of moderation, low-key and calm. Taiwanese teas also bring out the feature of Taiwan, simple and down-to-earth, by the fertile mountains and the superb skills of tea manufacturing. Just like every person, each kind of tea is unique. You are invited to savor a cup of Taiwanese tea and feel the classic fragrance from this island. https://live.staticflickr.com/65535/51815798661_13a9421766_b.jpg https://live.staticflickr.com/65535/51116265127_eea712ac85_b.jpg