【Yan·Mingxiang】Xue Yuhong
Most of the good teas are "quiet, far-reaching and elegant". In 2012, "Xue Yuhong", which won the gold award of China International Tea Expo, does not have the "Zen" of mountains and rivers, but reveals that it has tasted all kinds of life. The latter is graceful and elegant, as if she is a woman with wisdom, generosity, and great "charm". The beauty is not typical, but it is deeply fascinating.
Perhaps, it is the unrestrained spice smell in the tea that leads into the mystery.
Over the years, the red water oolong "Xue Yuhong" made of Michelin three-star tea leaves is produced in a non-toxic tea garden at an altitude of 1,890 meters in the branch of the Snow Mountains in Taiwan. The growth period is slow, and it is complete and meticulous enough, which is the standard living condition of alpine tea.
The organic layer of the soil in this tea area is fertile, the tea trees are nourished by rain and dew, the leaves are soft and the mesophyll is thick, and the “Xueyuhong” cultivated has a high content of pectin. After the end, Huigan stimulated the proliferation of saliva little by little, as if he wanted to take credit for applause, but he deserved it.
Raise the first cup of tea to the nose, the aroma of dried tea and a little seaweed first enter the nasal cavity, and the salty taste of high mountain tea rich in tea polyphenols and amino acids pours into the mouth, and the sweetness like honey bursts out, lingering The smoky smell is described by some Europeans and Americans as the aroma of pepper. It is a calm and warm woody tone, followed by the faintly naughty fruity aroma of the second bubble, and the gradually spreading cocoa aroma of the third bubble. After a strong change, the fourth and fifth bubbles lingered on the lips and teeth with oriental floral fragrance, the sweetness stimulated by tannins was like honey, and finally the aftertaste of fennel and honey lingered in the mouth, completing this "Xueyu Hong" feast.
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.
Cold bubble method
1. Put 3 grams of tea leaves into the pot (cup), the tea leaves cover the bottom of the pot is the best; adjust the increase or decrease according to personal preference.
2. Pour room temperature water into a 500c.c. pot (cup); the capacity of the pot (cup) can be increased or decreased according to the amount of tea poured.
3. After standing for about 20~30 minutes, pour out the tea soup and drink it.
(You can adjust the soaking time according to personal preference.)
Net weight: 100 grams
Most of the good teas are "quiet, far-reaching and elegant". In 2012, "Xue Yuhong", which won the gold award of China International Tea Expo, does not have the "Zen" of mountains and rivers, but reveals that it has tasted all kinds of life. The latter is graceful and elegant, as if she is a woman with wisdom, generosity, and great "charm". The beauty is not typical, but it is deeply fascinating.
Perhaps, it is the unrestrained spice smell in the tea that leads into the mystery.
Over the years, the red water oolong "Xue Yuhong" made of Michelin three-star tea leaves is produced in a non-toxic tea garden at an altitude of 1,890 meters in the branch of the Snow Mountains in Taiwan. The growth period is slow, and it is complete and meticulous enough, which is the standard living condition of alpine tea.
The organic layer of the soil in this tea area is fertile, the tea trees are nourished by rain and dew, the leaves are soft and the mesophyll is thick, and the “Xueyuhong” cultivated has a high content of pectin. After the end, Huigan stimulated the proliferation of saliva little by little, as if he wanted to take credit for applause, but he deserved it.
Raise the first cup of tea to the nose, the aroma of dried tea and a little seaweed first enter the nasal cavity, and the salty taste of high mountain tea rich in tea polyphenols and amino acids pours into the mouth, and the sweetness like honey bursts out, lingering The smoky smell is described by some Europeans and Americans as the aroma of pepper. It is a calm and warm woody tone, followed by the faintly naughty fruity aroma of the second bubble, and the gradually spreading cocoa aroma of the third bubble. After a strong change, the fourth and fifth bubbles lingered on the lips and teeth with oriental floral fragrance, the sweetness stimulated by tannins was like honey, and finally the aftertaste of fennel and honey lingered in the mouth, completing this "Xueyu Hong" feast.
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.
Cold bubble method
1. Put 3 grams of tea leaves into the pot (cup), the tea leaves cover the bottom of the pot is the best; adjust the increase or decrease according to personal preference.
2. Pour room temperature water into a 500c.c. pot (cup); the capacity of the pot (cup) can be increased or decreased according to the amount of tea poured.
3. After standing for about 20~30 minutes, pour out the tea soup and drink it.
(You can adjust the soaking time according to personal preference.)
Net weight: 100 grams