7teahouse Premium Whole Leaf | Alishan High Mountain Green Tea 150g – Lifestyle Bag

https://live.staticflickr.com/65535/53595272869_23050d29ec_c.jpg About Alishan High Mountain Green Tea Flavor. Cultivated in the high-altitude tea regions of Alishan at an elevation of 1,450 meters, this tea is rich in pectin, offering a fresh, mellow sweetness and a clear, yellowish-green liquor. Alishan High Mountain Green Tea is a premium green tea that boasts the smooth texture and lingering, saliva-inducing finish characteristic of high mountain teas. In terms of aroma, Alishan High Mountain Green Tea, made from the renowned "Qing Xin Da Mao / Qing Xin Oolong" varietal, presents a pleasant herbaceous profile with notes of vanilla, cucumber, and delicate orchid. https://live.staticflickr.com/65535/53594955468_f6a18da079_c.jpg Tea Name: Alishan High Mountain Green Tea 150g-Lifestyle Bag Net Weight: Premium Whole Leaf 150g (75g tea bags x 2) Packaging Type: Brand Lifestyle Bag Packaging Notes: Tea leaves are vacuum-sealed in tea bags. Tea Leaf Form: Machine-picked, ball-rolled high mountain tea leaves. [For details, please read the main text - Carbon Reduction in Tea Production | Experimental ESG for Machine-Harvested High Mountain Tea Processes] Terroir: Alishan, Zhixing Tea Area, Chiayi, Taiwan, Elevation 1250M Tea Varietal: Qing Xin Oolong Harvest Season: Summer Fermentation Level: Zero Fermentation (Green Tea) Roasting Level: Unroasted Aroma Profile: Sugarcane, Cucumber, Green Bamboo Shoot, Pear, Guava, Vegetable, Orange Blossom [Herbaceous, Floral Notes] Taste & Texture: Mellow, Sweet, Fresh, Smooth, Saliva-inducing [Fresh & Crisp Sensation] Brewing Recommendation: Hot Brew Water Temperature_95-100°C; Pouring Strength_Medium-Strong; Suitable for Porcelain or Gaiwan teaware. Quality Standards: Passed National Pesticide Residue Standards Inspection. https://live.staticflickr.com/65535/53594145112_7983071c2a_c.jpg Brewing Suggestions. "Lifestyle Bag" Back: Features brewing instructions in both Chinese and English, including hot brewing in a teapot, hot brewing in a mug, and cold brewing in a bottle. https://live.staticflickr.com/65535/53595053029_dc5ee2d447_c.jpg https://live.staticflickr.com/65535/53595053014_0020e5423c_c.jpg Tea Tag Elastic Cord. Each tea box includes a "Tea Tag Elastic Cord" for convenient storage of tea leaves after opening the tea bag. https://live.staticflickr.com/65535/53593859457_c72a48054a_c.jpg https://live.staticflickr.com/65535/53595052699_c937f89ee6_c.jpg Brand Tea Bag. Crafted from aluminum foil with a higher thickness, the brand tea bag protects the "premium whole leaf tea, originating from the terroir, undergoing a complex and lengthy tea-making process, and ultimately carrying the essence of heaven and earth." https://live.staticflickr.com/65535/53595052679_990aed1fa8_c.jpg ------- Carbon Reduction in Tea Production | Experimental ESG for Machine-Harvested High Mountain Tea Processes ● Deep-Rooted Beliefs and Dilemmas Since I began studying tea, "hand-picking high mountain tea" has been a fundamental concept. Whether it's the commonly known "one bud, two leaves" or the collection of mature, open leaves, "manual picking" has been the guarantee of high quality for high mountain tea. As I delved deeper into the industry, the industry's situation began to change. About ten years ago, the first time I heard tea farmers casually discussing the "difficulty in finding pickers" as "news," followed by various "labor challenges for hand-picked tea" blooming across the mountains. With an aging local workforce and a persistent shortage even with the inclusion of foreign spouses and migrant workers, the supply-demand imbalance not only led to soaring wages but also caused the "one bud, two leaves" picking to become "one bud, five or six leaves," or even "seven leaves" (reason: picker wages are calculated by the weight of the tea leaves). If tea makers dared to demand picking quality, they faced either higher labor costs or the predicament of: "They won't come back to pick next time!" After much deliberation, a compromise was reluctantly made. The over-picked portions required an additional step: manual or mechanical sorting. Old leaves and excessively long stems that affected quality were removed through color sorting and stem selection. This transformed the typically larger, ball-rolled high mountain tea (enveloping one bud and two leaves) into small, high mountain tea granules where even stems were difficult to see, after aggressive mechanical sorting. ● The Idea of Machine Harvesting High Mountain Tea Emerges Worried that the quality of tea leaves might decline due to machine harvesting? At the same time, we were also concerned whether consumers would share our psychological barrier: emotionally, it's difficult to accept "machine-harvested high mountain tea." On the high mountains, the idea of implementing machine harvesting evolved from "never considered," "opposed," to "a fleeting thought," "a pause of a few minutes," "tens of minutes of consideration," "serious consideration of feasibility," "struggle and then opposition"... year after year. It wasn't until recent years that we gradually became aware of the severity of "drastic climate change and global warming." Encountering warm winters during the winter tea harvest in the mountains is already "old news"; mosquitoes, which prefer humid and hot conditions, have long surpassed the 1,000-meter altitude survival barrier and are flying towards the high mountains. Now, every person, every enterprise, organization, industry, and even nation must "take immediate action" to contribute to mitigating global warming. What we can do in tea production is to think about how to improve efficiency and reduce energy consumption in the production process to lessen the emissions of "greenhouse gases" like carbon dioxide. ● Conclusion of the Trial During this trial process, there were many adjustments. One of them was seeing many broken leaf surfaces on the harvested tea leaves (i.e., at the green leaf stage). It was heartbreaking to see. This is very different from hand-picked tea. However, considering the excessive picking of "one bud, four or five leaves" or "five or six leaves" in hand-picked tea, which ultimately leads to long stems in the consumer's teapot or requires mechanical sorting anyway, this also involves wear and tear. This wear and tear might not necessarily be less than that from machine-picked tea. However, the benefits it brings, such as reducing global energy consumption, reducing carbon emissions, allowing harvesting during the optimal growth period of the tea leaves, providing more sufficient wilting and water loss processes, and of course, eliminating the problem of labor shortages, all make us feel that machine harvesting of high mountain tea is indeed feasible and worth considering complementary measures to maintain quality. The "quality" of high mountain tea comes from: first, the unique climate and terroir; second, the meticulous craftsmanship of the tea maker. If we can reduce carbon emissions and prevent the Earth from continuously warming, then the terroir of high mountain tea will not be continuously damaged and changed. The "tea quality from heaven" can naturally be ensured. Furthermore, by saving energy and reducing carbon emissions while also solving labor shortages and ensuring the sustainable survival of the industry, making adjustments and adaptations in the production process, we believe that through continuous iterative adjustments, we can also achieve "tea quality from people" step by step. When both aspects of high mountain tea quality are ensured, the greatest beneficiaries will be every drinker. https://live.staticflickr.com/65535/53595053419_c94416b7d9_c.jpg https://live.staticflickr.com/65535/53595053399_f1bfc28bbb_c.jpg ... https://live.staticflickr.com/65535/53594729026_0ff1616ae0_c.jpg 7teahouse 丨Leave Space for More Space・