【COTE Floral Tea Chocolate】Osmanthus Tieguanyin_ICA award-winning work

# Mucha Zheng 欉tieguanyin The most elegant and lingering tea-scented flower in the hearts of Chinese people is undoubtedly the sweet-scented osmanthus. Osmanthus has been around as long as the tea industry has been around. The only remaining osmanthus forests in Taiwan that are hundreds of years old are all in the Tea Mountains. In the past, mountains and valleys were covered with sweet-scented osmanthus in Nangang, Stone and Shenkeng. Thousands of kilograms of sweet-scented osmanthus were harvested in one season and sent to Dadaocheng to make scented floral tea. However, with the changes in tea-making methods, the tea industry's relocation, and the price impact of imported osmanthus, the prosperity of osmanthus has declined in the past thirty years... Walking in the North and South Stores of Dadaocheng, I picked up a piece of tea. The sweet-scented osmanthus is from mainland China. It's cheap and golden in color. When I opened it and smelled it, the aroma was overwhelming. I quickly put it down. To be honest, I really didn't dare to use it. It took a while, but I finally found the pure flowers that are famous in Nantou. The hand-picked golden osmanthus is really expensive, but it doesn’t matter, as long as it’s nice. Osmanthus is different from other fragrant flowers. It is gentle and not astringent, so we can safely grind the whole flower into it and slowly grind it with Tieguanyin to extract the fragrance. The fragrance of sweet-scented osmanthus is undoubtedly sweet, sweet but not flattering, with the nature of tea in the bones. For hundreds of years, fragrant flowers have accompanied the rise and fall of the tea mountain, and have experienced the rise and fall of the industry, but they have also profoundly ingrained the exquisiteness into the bones of tea people. -- From Tea to Bar ＿ COTE Bar 吃茶 Inspired by From Bean to Bar, which is leading the trend in the chocolate world, it uses Taiwan's manor specialty tea to replace the dark chocolate component (cocoa solids) of chocolate, uses cocoa butter at low temperature to slowly extract the tea flavor for a long time, and uses Taiwan's native Jinzhu soybean powder. It replaces the soy lecithin commonly used in chocolate, and uses only a small amount of clean-tasting rock sugar for flavoring. "Eating Taiwan Tea" is a new tasting experience of Taiwan tea. #吃的台茶#正欉tieguanyin#Nantoujingui