Taiwan native ruby ​​black tea bags

**Natural cinnamon and light mint aroma, the classic Taiwanese aroma of ruby black tea** Ruby black tea (also known as Taiwan Tea No. 18) is developed by breeding wild camellias from Taiwan and large-leafed species from Myanmar. The tea greens with one core and two leaves are specially selected. The young buds are carefully picked by hand and made into strips. When made into tea bags , do not break it excessively, you can see the complete original leaves when brewing, the color of the soup is amber and bright red like jade, the taste is round and smooth, light and sweet with the aroma of cinnamon and light mint, the world-renowned black tea experts praised it as "Taiwanese fragrance". Together with Qimen, Darjeeling and Ceylon Highlands, it is known as the world's four major black teas. [Aroma] Natural cinnamon and light mint aroma. [Taste] Round and smooth, light and sweet. 【Soup color】The soup color is amber and bright red like jade, hence its name. 【Fermentation】100% fully fermented tea. https://www.newsmarket.com.tw/shop/files/2022/02/%E7%B4%85%E7%8E%89%E7%B4%85%E8%8C%B6%E8%8C%B6%E5%8C%85-IMG_6009-1200.jpg https://www.newsmarket.com.tw/shop/files/2022/01/%E7%B4%85%E7%8E%89%E7%B4%85%E8%8C%B6%E8%8C%B6%E5%8C%85-IMG_5787r-1200.jpg **High-quality local single-origin tea that can be brewed back without bitterness** Upstream and downstream select local high-quality teas and make them into tea bags that are easy to brew and can be carried with you. They are all single-origin teas. Each bag can be brewed one to three times and is not prone to bitterness. Each tea bag is packaged in a single independent moisture-proof aluminum foil. The inner bag of the tea bag is imported from Japan. It is made of corn fiber and is made of food-grade non-woven fabric. It is easier to decompose and can withstand high temperatures. There is no need to worry about plasticizers. Kinder to the environment. https://www.newsmarket.com.tw/shop/files/2022/02/%E7%B4%85%E7%8E%89%E7%B4%85%E8%8C%B6%E8%8C%B6%E5%8C%85-IMG_6013-1200.jpg **Ruby black tea bag brewing method** "Hot Bubble" The hot brewing method can fully enjoy the aroma and sweetness of tea and experience the underlying taste of tea. According to the fermentation degree of each tea, the brewing temperature must also be adjusted, which can make the tea taste richer and more layered, showing the unique characteristics of various tea leaves. Floral, fruity, honey, etc. ◎Brewing method: 1. Put a single tea bag into it, 150-200 ml of water is needed for hot brewing, and the brewing temperature is about 90 to 95 degrees. 2. For hot brewing, it is recommended to use a warm cup. A warm cup can maintain the appropriate brewing temperature. Add some boiling water to the cup, roll it evenly and pour it out. 3. Heat the water first and then put the tea bag in to avoid squeezing and squeezing by the water column and ensure that the tea leaves have enough space to stretch in the tea bag. After pulling the tea bag back and forth several times, let the tea bag sit in hot water for 3-5 minutes to release the flavor. Cover and steam for a better flavor. 4. Take out, pull up the tea bag and slowly rotate it in the cup, then drain the tea liquid naturally. Do not squeeze the tea bag deliberately to avoid bitter taste. The concentration can be adjusted according to personal preference by observing the color of the tea soup. It can be washed back 1-3 times, which is convenient and economical. __The longer you soak, the more caffeine and tannins will be released. To avoid making the tea soup too strong, it is recommended to prepare a small saucer and take out the tea bag.__ "Cold Brew" The cold brewing method can make the tea sweet and without bitterness. It uses a long time to slowly release the sweet ingredients of the tea. Compared with hot brewing tea, cold brewing releases less caffeine, even if you are sensitive to caffeine. People can enjoy it with peace of mind. ◎Brewing method: 1. The ratio of cold brew tea is about 100ml of water and 1g of tea leaves. 2. Choose a water bottle of appropriate size, place 1 to 2 tea bags, and pour 300 to 400 ml of room temperature water. __Place it in the refrigerator, and the cold brew tea container must have a lid to prevent the tea from absorbing the smell of other foods in the refrigerator. After 6-8 hours of storage, the fresh and sweet cold brew tea will be ready!__ **Invite everyone to protect the earth and support Taiwan’s agriculture** Taiwan's treasure island has a colorful microclimate. The clouds and vapors in the mountains and forests vary, which breeds a variety of tea tree varieties. Tea makers use different fermentation techniques according to the characteristics of the tea leaves. The green leaves turn into different tea soups such as bright red, emerald, amber, etc., and the tea aroma Full of floral and various sweet flavors. Making tea is a unique sight for Taiwanese people. Upstream and downstream select Taiwanese teas with different fermentation levels, all of which are cultivated in friendly land, so everyone can choose according to their own preferences. Everyone is welcome to invite friends and drink tea together, and also support the sustainable and symbiotic island of Taiwan. **Sun Moon Lake Ruby Black Tea. Amber is as red as jade. Unique Taiwanese fragrance** Sun Moon Lake's ruby black tea (Taiwan Tea No. 18) is the star black tea in the Yuchi Township tea area in Nantou County. It is a large-leaf tea. Yuchi Township is surrounded by mountains and gentle hills. The soil is slightly acidic red soil, with an altitude of about 700 to 800 meters. The average annual temperature is 19°C. It is dry in winter and moist in summer. The environment and climate are very suitable for the growth of large-leaf tea trees. https://www.newsmarket.com.tw/shop/files/2020/04/%E7%B4%85%E7%8E%89%E7%B4%85%E8%8C%B6%E8%BE%B2%E5%A0%B4-01.jpg Ruby black tea is bred by the Yuchi Township Branch of the Taiwan Tea Improvement Center after 50 years of efforts, using the strong wild camellia species native to Taiwan and the robust large-leaf species of Myanmar. The tea soup is bright and bright red, with a golden ring often forming on the upper rim of the cup. It exudes a special aroma of natural light mint and cinnamon. Under different terroir conditions, brown sugar or ripe fruit aroma may also appear. It is rich in layers and has high tea polyphenol content. After full fermentation, it is converted into theaxanthin and thearubigin. The tea soup is mellow, full and slightly astringent in the mouth, and gradually turns into sweetness, with the aroma originating from wild camellia in Taiwan. This hand-picked natural farming method ruby black tea is grown using natural farming methods,__does not use pesticides, chemical fertilizers, herbicides, etc., and insists on hand-picking one core and two leaves of tea leaves to ensure the quality of the tea__, because the tea is picked by machine It is easy to mix old leaves, tea stems and impurities into the tea, which will affect the flavor of the tea. From planting to making tea, the whole family of the producer works together to complete the production of ruby black tea. Based on the slight changes in the growth of tea trees each season, they follow the "tea-making process" and strict traditional processes, from tea tree growth, harvesting, withering, and rolling. , fermented to dryness to produce ruby black tea with the best flavor. **2019 Black Tea Evaluation Tea King. Two generations of growing tea and making tea** In the 2019 Yuchi Township Farmers Association black tea evaluation, black tea producer Huang Lishan, who is a fifth grader, won the only tea king of Taiwan Tea No. 21. Taiwan Tea No. 18 and Assam Black Tea also won 2 first prizes and 2 gold medals respectively. . https://www.newsmarket.com.tw/shop/files/2020/04/%E7%B4%85%E7%8E%89%E7%B4%85%E8%8C%B6%E8%BE%B2%E5%A0%B4-02.jpg Huang Lishan is the second generation of a tea-growing and tea-making family. The tea garden is now jointly managed by her family. Her father, Huang, has been growing and making tea for more than sixty years. Her mother, Huang, has been picking tea since she was nine years old. She is still skilled in picking tea by hand. Her brother He once worked as a tea master at the Riyue Lao Tea Factory for more than thirty years. Huang Lishan decided to switch to organic farming in 2009. In the first year of the switch, the yield was reduced by 40%. However, after years of hard work, the yield has rebounded, the tea trees are healthier, and the tea quality is better. Like Mrs. Huang, Huang Lishan still insists on picking one core and two leaves by hand. When making tea, she relies on the tea greening conditions and tastes them while making, so she can get the black tea with the flavor of the tea king. https://www.newsmarket.com.tw/shop/files/2020/04/%E7%B4%85%E7%8E%89%E7%B4%85%E8%8C%B6%E8%BE%B2%E5%A0%B4-03.jpg