【COTE Tea Chocolate】Taiwanese tea to eat_Pinglin Baozhong tea_ICA award-winning work

#吃的台茶#COTEbaozhongtea Selected from the Pinglin Xiangtai Tea Shop, the craftsman's tea has an olive green color and looks like green tea, but it has an aroma like white flowers and green fruits. The craftsman looks at the leaves, smells the fragrance, and feels it; between movement and stillness, the fragrance of flowers is contained in the tea leaves. Baozhong is famous for its fragrance and can be called the most fragrant representative of green tea. ｜Strip Baozhong Tea｜ Baozhong tea can be said to be one of the most representative mainstream tea varieties in the glorious history of Taiwanese tea. The earliest Baochung tea was originally an oolong tea scented with fragrant flowers. However, in 1921, he innovatively developed a "flowerless" sachet tea making method that does not require fragrant flowers and can have a floral fragrance, even more fragrant than scented flowers. It became famous for a time. Big noise is even more loved by the Thai royal family, and its export sales are very good. Baozhong tea, which originated from crude oolong tea scented flowers, began to improve the production method, varieties and picking of raw material tea from scratch after being recognized by the market. The variety most suitable for making Baozhong tea is traditionally recognized as Qingxin Oolong. However, Taiwan Tea No. 12 Jinxuan has caught up with it year by year due to its advantages in cultivation and yield, and its quality is also good, becoming the second most popular variety. In addition, due to the long history of tea cultivation in the northern tea areas, old tea areas such as Pinglin and Wenshan still retain the original tea species that were first transplanted to Taiwan from the mainland, such as Damanzhong, Wuyi, Daye, etc., giving Bao Plant tea has a richer flavor family tree based on its original high aroma. In terms of picking, Baozhong tea is generally picked from two to four leaves. The tea buds have to expand into the leaf surface (open side) and the whole corresponding buds exceed more than half of the picking surface before slowly harvesting. If you pick it too early, you will not be able to make it fragrant; if you pick it too late, you will have more old leaves. How can you create a floral scent without using flowers? The reason why tea is fragrant leaves, the flavor originates from the oxidation of tea polyphenols, the main component of tea. The oxidation of tea polyphenols is induced by the "water loss" of tea leaves. The standard production process of Baozhong tea: tea greens → sunlight withering → indoor withering and stirring → fried green tea → rolling → deblocking → initial drying → drying, among which the most critical step related to the loss of water in the tea leaves and the development of aroma lies in the fermentation process. withering, resting and stirring steps. During the withering process (sun withering or hot wind withering), the tea leaves are affected by light and heat to accelerate the escape of water, and the leaf surface gradually changes from the original water-saturated luster to a lackluster matte surface. At this time, the withering step is completed. Enter the cycle of standing and stirring. Once the tea leaves stand, the water loss will become slower and slower, so the tea leaves need to be stirred and turned to "awaken" the tea leaves, so that the water in the tea leaves can be redistributed, continue to oxidize, and continue a series of flavor changes. Generally speaking, Baozhong tea requires about four to five stirrings, from light to heavy, adjust the time interval and strength of the stirring, and extend the rest to allow the aroma to have enough time to develop. Every action of the tea maker is not based on looking at the clock, but relying on the nose and smell, from the dissipation of the jingine aroma, the development of the floral aroma, the generation of the fruity aroma, to when the aroma development is completed, and the roasting of the jingjing is carried out to stop oxidation. Fermentation is a one-way street with no turning back. Choosing which time to stop is the characteristic and style of specialty tea. Baozhong tea is currently considered a lightly fermented tea among Taiwanese specialty teas. A good Baozhong tea has naturally curly buds and leaves, tight and neat strands, and a dark green color with an oily sheen; the water color of the tea soup is honey-yellow and green, and the soup color is bright and bright without turbidity; the entrance taste is smooth, glycol and active, and the aroma is distinctive. The fresh and clear floral aroma is the top grade, and it is a specialty tea that pays special attention to aroma quality. #包庄茶#平林包庄#PouChongTea — From Tea to Bar COTE Bar is inspired by the trend-setting From Bean to Bar in the world of chocolate. It replaces the dark chocolate component (non-fat cocoa solids) of chocolate with Taiwan's manor specialty tea, and uses cocoa butter at low temperature to slowly extract the tea flavor for a long time. Taiwan's native Jinzhu soybean powder replaces the soy lecithin commonly used in chocolate, and only a small amount of clean-tasting rock sugar is used for flavoring. "Eating Taiwan Tea" is a new tasting experience of Taiwan tea. Inspired by the concept of bean to bar chocolate, COTE Bar is made of Taiwan specialty tea, cacao butter, and small amount of crystal sugar. Tea is used to completely replace the nonfat cacao solid part of chocolate bar, while the flavor of specialty tea is slowly but fully extracted by cacao butter during conching. The “edible” Taiwan tea is our brand new proposal for tasting specialty tea. 「COTE Bar Eat Tea」チョコレートIndustryでトレンドを掴むFrom Bean to Barからのインスパイア、ブラックチョコレート（solid shapeチョコレート)をTaiwanese tea is completely replaced, low temperature and long time tea flavor is extracted, A small amount of flavor of pure sugar and sugar, "eating" and "eating" of Taiwan's new tea Food proposal.