【 Aged Tea 】1949 Taiwan Aged Jasmine Tea | 45g

**【Eternal•Aroma】1949 Taiwan Aged Jasmine Tea** In the first year of Guangxu's reign (1874 AD), Taiwanese tea merchants emulated the Paochong scented tea craftsmanship of Fujian, China, and brought this art back to Taiwan. After the twelfth year before the Republic of China (1900 AD), the Dutch East Indies islands had a customary habit of enjoying Taiwanese Paochong scented tea, valuing "Three-Color Scented Tea" above all. This "Three-Color Scented Tea" was crafted by sequentially infusing a base of gardenia fragrance, a body of jasmine fragrance, and a surface of Xiuying flower fragrance, then blending and exporting them. It was widely acclaimed and favored by the market, particularly for its fresh, clear, and delightful floral aroma upon consumption. However, with the outbreak of the "September 18th Incident" in the 20th year of the Republic of China (1931 AD), during which Taiwan was under Japanese rule, Taiwanese tea was classified as a Japanese product. The market rapidly declined, and coupled with the instability of the times due to war, tea gardens were left to grow wild or were converted to food crops. It wasn't until the retrocession of Taiwan in 1945 that active efforts began to rebuild tea gardens and resume large-scale production of Taiwanese green tea for export. Subsequently, due to the economic downturn in Southeast Asia and a gradual decrease in domestic consumption in Taiwan, the unsold green scented tea was forgotten in storage, left to continue its natural fermentation and aging process over time. This fulfilled the essential elements of time-induced refinement for the tea. The unfermented green scented tea gradually became more translucent, promoting post-fermentation that developed a series of changes—"mellow, smooth, sweet, and moist"—realizing a texture of "condensed aroma and lingering charm, with a sweet and mellow depth." The original floral notes transformed into a marvelous interplay of ginseng, medicinal, and aged wood aromas. Tea pigments turned the liquor into a lustrous, deep amber hue. Upon tasting, a sweet mellowness flows through the nostrils with hints of ginseng and medicinal scents, while the fine, soft tea liquor soothes the throat and comforts the stomach. Indeed, good tea is a gift from nature to humanity, and this aged "living" tea, calming, warming, and profoundly clarifying, is undoubtedly a refined brew perfected by the master of time. Brewing Method: Hot Brew Method 1. Place one tea bag into a teapot (or cup). Adjust quantity according to personal preference for strength. 2. Pour hot water at approximately 100°C into the pot. Alternatively, simmer gently using a Yushu burner. 3. Allow to steep for about 30 seconds, then pour out the tea to enjoy. 4. This tea can be steeped or simmered for more than 10 infusions. Net Weight: 45g (4.5g x 10 bags)