[Seven three tea hall] stone door Tieguanyin / tea / small tin - 30g

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  • **Shimen Tieguanyin**
    Shimen Ti Kuan Yin Oolong Tea

    **The taste of the old routine of the past, there are ocean and sunshine intertwined tea taste.**

    **Product story**

    I remember a child braved the hot iron of the large teapot, pour a cup of amber tea, long dip is not bitter, sweet solution tired to quench their thirst, accompanied by friends and friends after dinner gourmet warm atmosphere Tieguanyin, is such a quietly accompanied by the people of Taiwan grew up, through the old old tea. Like the gods of the blessing of the "Tieguanyin", meaning the respect of nature, simple beliefs, harmony between God and the world harmonious attitude of life, so that this sub-delicious taste to add a little more quiet Chengsi and romantic touched.

    Fine study, "Tieguanyin" can be divided into narrow sense and generalized Tieguanyin two systems. In the narrow sense, Tieguanyin strictly defined varieties and methods, and it was necessary to take the tea of "Tieguanyin tea tree" and "tea in the Tieguanyin system" before it can be called " Any other tea varieties of tea, the use of "Tieguanyin system" made of tea, it belongs to the broad sense of Tieguanyin tea. After the moderate fermentation and longan charcoal baking Tieguanyin tea, compared with other tea, the flavor has a unique style of "Guanyin rhyme": the entrance to feel the heavy tea bitter, after opening to feel the belt Honey back to the sweet fruit, fresh Sheng Jin alcohol rhyme.

    Looking back five days ago, the northern coast, including the Shimen, Cao Ling, Sanzhi, North Xinzhuang area, is an important tea-producing areas in Taiwan, when the tea district autocratic black tea, similar to Qimen black tea production method was named "Ali pounds of black tea" tea export world, including Japan, Britain, Morocco and other countries. At that time, there are well-made master of tea technology, also had been employed to teach tea around the tea technology, you can imagine the prosperity of the tea area at that time. Taiwan after the recovery, the tea market gradually from the export of overseas transfer into the domestic market, Taiwan's consumers prefer oolong tea, making the North Coast area specializing in the production of black tea tea area gradually decline. As the tea planted in the sea at the foot of the mountain Dadun mountain levee surface, year-round infiltration in the mountains and the ocean of natural Aura, but from the sea breeze directly from the fry, the tea can not be cultivated as high as the oolong tea as elegant and elegant, Bitter sweet, astringent light rhyme flavor. Deep tea production technology Shimen tea master who want to let more people know the good taste of Shimen tea, so inspiration, learning a moderate fermentation, severe baking "Tieguanyin system law" to produce a sea stroking, sun shine "Shan Mang Nourish" Shimen Tieguanyin. Rich aroma long, sweet and astringent taste, full of throat rhyme and overflow of mellow, traction is moved by the sunset thoughts and a long time good memories.

    **Tea producing areas of land**
    Shiben District, New North City, close to the north coast of the Great Tunshan (Yangming Mountain) at the foot of red loam

    **Tea varieties**
    Hard branches red heart

    **Picking season**
    Spring and winter

    **The degree of fermentation**
    Fermented oolong tea

    **Baking degree**
    Baking fire

    **Description of tea**
    Machine picking / ball type tea

    **Tea color**
    Bright dark orange brown, amber

    Longan dry incense, ripe fruit, charcoal baking incense, marine salty incense

    **Flavor description**
    Rich ripe tea, sweet and beautiful oolong tea taste, but also high-temperature charcoal baking the thick taste.

    **product type**
    Loose tea

    **Tea is simple**

    Tea * Mug heat bubble method
    1. Take the dry teaspoon to take tea 3g 2. In the mug into the hot water 300ml 3. Wait 5 minutes after drinking
    Tea * teapot Kung Fu bubble method
    1. Prepare the teapot 150ml
    2 to dry tea spoon access to tea tea 7g
    3. After boiling, cool down to 90 ° C hot water
    4. Soak time: first bubble 1 minute / second bubble 0.5 minute / third bubble 1 minute / fourth bubble 1.5 seconds / fifth bubble for 2 minutes.
    Tea * cold kettle cold bubble method
    1. to dry tea spoon access to tea 3g 2. in the container into the room temperature cold water 600ml 3. cold 4 to 8 hours, you can drink

    **Taste the opportunity**
    Breakfast tea, afternoon tea, three meals a day after dinner, at any time of the day, autumn and winter heat bubble kung fu bubble

    **Tea content**
    Shimen Tieguanyin tea

    **Tea weight**
    30g / small iron cans; 60g / large iron cans; 200g / living bags

    **Quality specifications**
    Through the national pesticide residue standard SGS test

    / Origin and manufacturing method /
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[Seven three tea hall] stone door Tieguanyin / tea / small tin - 30g

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