【Shijian x Xianji Famous Tea】Alishan High Mountain Tea-Alishan Pearl Dew Tea-Chiayi Alishan

Stone, Chiayi, with an altitude of 1,200 to 1,600 meters, is the birthplace of Alishan Pearl Dew Tea. Xianji Famous Tea has been operating in the area for 40 years. It mainly produces partially fermented tea from two small-leaf tea varieties, Qingxin Oolong and Jinxuan, and hand-picks "One Heart and Three Leaves" for roasting. Guo Wenting emphasized that the entire oolong tea-making process is a marathon of more than 36 hours. From picking tea leaves, withering, blanching, rolling and drying, all procedures are completed by a relay of craftsmen. Decades of experience have been passed down all the way, allowing the reputation of Alishan Zhulu Tea to continue to spread far and wide. 🌱 Carefully selected Jinxuan tea Jinxuan tea is commonly known as Erqizai, and its variety name is Taiwan Tea No. 12. Its leaves are round, fat and thick, with large and tender teeth on the edges. The tea leaves are emerald green and shiny. When brewed, it exudes a light milky aroma and gardenia fragrance. The tea soup is golden and honey green, and the taste is pure and smooth. (Production method: picking, withering, stirring, frying, rolling, and drying) 🌱Qingxin Oolong Tea The leaves of Qingxin Oolong are thick and long, with small teeth on the edges. The stems are tight and even, hemispherical, bright dark green with glossy luster. It is the most widely distributed tea variety in Taiwan. The tea soup is bright golden yellow, with a quiet and elegant aroma, and a mellow and smooth taste without bitterness. It is rich in active ingredients and sweet and lingering in the throat. (Production method: picking tea leaves, withering, stirring, frying tea leaves, rolling, and drying) 🌱Charcoal roasted oolong tea Specially selected Alishan medium-heavy fermented green heart oolong tea as raw material, using the tough and dense longan charcoal, after a long time of repeated baking by tea roasters, the tea leaves after baking are compact and dark brown in appearance, the tea soup is bright amber, the aroma is rich with ripe fruit aroma, and the tea soup is warm and mellow. (Production method: picking tea leaves, withering, stirring, frying tea leaves, rolling, drying, and baking) 🌱Small leaf black tea The raw materials are the tender buds of Jinxuan in summer and autumn. Due to the long and strong sunshine in the season, the catechin content of the tender buds of tea trees is relatively high, which is very conducive to the fermentation of black tea. In addition, the tea leaves are rolled into a hemispherical shape to increase the number of brewing times and are easy to store. The appearance of the dried tea leaves is bright black and shiny, the soup color is amber red and crystal clear, the taste is sweet and not bitter with a little sourness, and rich ripe fruit aroma. (Production method: picking, withering, fermentation, rolling) 【Save method】 Please store in a dry, cool place at room temperature and avoid direct sunlight. 【Practical Recommendation】 ✅Pot Brewing: Put 6g of tea leaves into the teapot, pour in 150-200ml of boiling water and steep for 2-3 minutes, then pour out the tea soup to taste and can be re-brewed. ✅Cup Brewing: Put 6g of tea leaves into a teacup, pour in 300-450ml of boiling water and soak for 3-5 minutes, then you can enjoy it. ✅Cold brew: prepare a bottle of 700ml cold boiled water, put 6g of tea leaves into the bottle, refrigerate in the refrigerator for 6-8 hours, and you can enjoy it. *The brewing method can be adjusted according to personal preference to taste the mellow aroma of Alishan high mountain tea.