【COTE Tea Bar】Eatable Taiwanese Tea_Red Oolong

#Eat Taiwanese tea#COTE red oolong The red oolong tea made by Linwang Tea Factory is stirred steadily and gently brewed by experienced craftsmen. It has the indefinable taste of oolong and the aroma of black tea. The ochre-red, yet lustrous appearance has the sweet notes of citrus, longan, and pineapple. Taitung's vast and warm passion is condensed into a leisurely and comfortable atmosphere. ｜Red Oolong｜ "Is red oolong black tea or oolong tea?" This is probably a topic that tea lovers enjoy discussing and never get tired of. Speaking of words alone, adding adjectives to nouns is a literary convention, so oolong is a noun and red is an adjective. "Oolong tea similar to black tea" is a common term currently recognized by the tea reform market. As the youngest specialty tea in Taiwan, 2008 is still just a young boy (or girl) under 20 years old. Born in Taitung, which has neither high altitude nor overly special climate, the freedom and tenacity of growing facing the mountains and surrounded by the sea makes the red oolong grow into a special flavor with both the taste of oolong and the sweetness of black tea. According to the production process published by the Tea Reform Center, it combines the production characteristics of oolong tea and black tea, withers and stirs for a long time, and finally blanching and shapes the tea leaves. It uses tea-making techniques to break through the limitations of medium and low altitudes and the summer and autumn production seasons, and focuses on the sweetness and water color of the tea soup. The process looks simple but it is not easy. Sometimes the withering and stirring alone need to be dragged out for 24 hours. If the stirring is too light, the flavor will be less, and if the fermentation is too heavy, there will be more fruit acid. What flavor to retain is entirely up to the tea maker. Precisely because it has no traditional baggage, red oolong has blossomed in all forms and flavors: there are many varieties alone, such as Jinxuan, Yingxiang, Wuyi, Qinyu, Qingxin Oolong, Daye Oolong... and so many others that it is difficult to list them all. The flavor has a variety of tropical fruits or warm floral scents, as well as baked aromas such as caramel and longan, and sometimes green leaf cicadas visit. The thick honey fragrance is also unique in the market. At this point, whether red oolong is black tea or oolong tea may no longer be important. We prefer its openness and flexibility, just like the young people of today who are willing to take challenges and have the courage to try new things. They are "slash youth" who have all kinds of talents and possibilities. This "undefined" gives red oolong and tea makers more possibilities. — From Tea to Bar COTE Bar is inspired by the chocolate trend-setting From Bean to Bar. It replaces the dark chocolate component (fat-free cocoa solids) of chocolate with Taiwan's estate specialty tea, extracts the tea flavor slowly and over a long period of time at low temperature with cocoa butter, replaces the soy lecithin commonly used in chocolate with Taiwan's native golden bean soybean powder, and only uses a small amount of clean-tasting rock sugar for seasoning. "Eatable Taiwanese Tea" is a brand new tasting experience of Taiwanese tea. Inspired by the concept of bean to bar chocolate, COTE Bar is made of Taiwan specialty tea, cacao butter, and small amount of crystal sugar. Tea is used to completely replace the nonfat cacao solid part of chocolate bar, while the flavor of specialty tea is slowly but fully extracted by cacao butter during conching. The “edible” Taiwan tea is our brand new proposal for tasting specialty tea. "COTE Bar eating tea"チョコレートIndustryでトレンドを洴むFrom Bean to Barからのインスパイア、ブラックチョコレート（solid shapeチョコレート) The flavor of Taiwanese tea is completely set and changed, and it is made at low temperature and for a long time.でExtracted し, a small amount of flavor のpure sugar だ け で flavor を whole え, "EAT べ る ス ペ シ"ャルティお茶"とは Taiwanでのスペシャルティお茶への新しい食の proposal.