Highland Four Season Tea | Taiwan Tea and Tea Souvenirs

**【Yan·Mingxiang】Clear and green** The pale yellow is clear, the rich gelatin presents a crystal-freezing feeling, and glitters in the cup. Raise a glass and smell it, the rich bean fragrance is tangy, like mellow soybean milk, the mouth is mellow and soft, like silk touching the cheeks, smooth and thick covering the tongue, swiping a wisp of alpine tea is uniquely fresh and salty, the aroma is soft and long, and the taste is fine. , with a warm atmosphere like sunflowers lingering, as the temperature slowly drops, the high-flying floral fragrance gradually unfolds, sweeping away the annoyance of autumn tigers and soothing the restless heart. After the second and third brewing, the chestnut aroma shines brightly in the mouth and nasal cavity, and the simmering sugar is warm and sweet to coat the taste buds. The nutty aroma changes with each tea, showing different levels of changes, and the warm pumpkin aroma is gradually enriched. Sweet, elegant and long-lasting at the end, back to Ganshengjin, waiting for a few minutes, still feeling the taste is changeable. In winter, the "winter slices", which mature slowly and delicately, reveal layers of surprises at every fine tasting moment. Ten kilograms of tea essence can only produce one kilogram of dried tea, and it is also regarded as a fine tea product. On this cooler day, with the aroma of ripe melons and fruits in autumn, and the delicate fragrance of flowers in winter, a warm mouthful will cover up the loneliness of autumn. Brewing method: hot punch 1. Put 4 grams of tea into a pot (cup); adjust the intensity according to personal preference. 2. Pour hot water with a water temperature of about 80°C into a 120c.c. pot (cup). 3. After waiting for about 30 seconds, pour out the tea soup and drink it. 4. It can be brewed several times. Net weight: 120 grams