[Food] Gaoshan Jinxuan Triangular Tea Bags (10 pieces)

Produced in Jinxuan, a famous mountain in Nantou at an altitude of 1,200 meters, it is a Taiwanese variety cultivated from "Hard Branch Red Heart" and "Tainong No. 8", also known as Taiwan Tea No. 12 and No. 27. Due to the heavy fermentation, the milky aroma gradually disappears, and the elegant sweet-scented osmanthus aroma becomes more prominent. Jinxuan tea soup is light golden yellow, and you can feel the unique aroma of Jinxuan in the mouth. The sweet and not bitter aftertaste is suitable for those who like a refreshing tea taste and those who are trying tea for the first time. Jinxuan's refreshing tea flavor can complement many different types of meals, such as: fresh shrimp, fish, crab and other seafood, green leafy vegetables rich in vitamins and fiber, nuts, or paired with pastries and biscuits to reduce the greasiness. , you can also add dried citrus fruits and brew together to bring out the sweet flavor of Jinxuan. https://cdn.cybassets.com/s/files/5770/ckeditor/pictures/content_c764c8bf-abfa-4d94-b549-7139204904a2.jpg https://cdn.cybassets.com/s/files/5770/ckeditor/pictures/content_38cba1e5-e752-4498-b415-dd88d36b8448.jpg Process Picking: Picking young leaves and buds is the first step in making Jinxuan tea. Sun withering: After picking, place it outdoors for sun withering to allow sunlight to accelerate the evaporation of water in the tea leaves. After the oxidation of the tea leaves with oxygen, the original green tea leaves gradually turn into a darker dark green through withering, and begin to release a unique aroma. Indoor resting: After withering in the sun, the tea leaves are allowed to rest indoors. The tea leaves will continue the gentle fermentation effect of sunlight withering, allowing the water in the leaves to continue to diffuse to the leaf surface (also known as "water leakage") to maintain the continuous fermentation of the tea leaves. Resting is the biggest contributor to the fresh aroma of Jinxuan. Stirring: Stirring the tea leaves helps to disperse the water in the tea stems more evenly on the leaves, ensuring that each tea leaf can be fermented evenly, so that the tea aroma can be maximized. Dalang: Place the tea leaves in a container, and then turn the tea leaves over by shaking or rotating to promote even fermentation of the tea leaves. Blanching: Destroy the tea cyanine enzyme through high temperature, causing it to stop fermentation to ensure the color, aroma and flavor of the tea. Rolling: The tea leaves are rolled to shape the tea leaves and destroy the leaf surface tissue to allow water to flow to the leaf surface, which is beneficial to the tea leaves to emit a strong aroma when brewing. Drying: Use high-temperature hot air to reduce the moisture content of tea leaves to less than 5% to remove bad flavors and extend the shelf life. It also helps stabilize the flavor and quality of tea leaves. Inspecting branches: Remove branches, stems and old yellowing leaves to ensure uniform tea quality without affecting the flavor of the tea soup. Brewing method Hot brew: Brew with 300ml hot water at 90-95 degrees for about 3-5 minutes before drinking. Cold brewing: The golden ratio for brewing is 1g of tea with 100ml of water, and let it sit for 4-6 hours before drinking. If you like a thicker tea, you can reduce the amount of water or increase the brewing time. ※Warm reminder: All products in the store have gift box customization services. You are welcome to contact the designer for inquiries. Thank you!