Organic Four Seasons Spring Roasted Fire Oolong Tea

**Organic Four Seasons Spring Oolong Tea, the tea soup has a distinct floral aroma and is sweet and smooth.** Sijichun, commonly known as "Sijizi", is an excellent variety naturally hybridized between Wuyi species and Qingxin oolong. It is made into a moderately fermented oolong tea with a distinctive floral aroma and sweetness that goes well into the throat. https://www.newsmarket.com.tw/shop/files/2020/03/IMG_9896-1-banner.jpg Upstream and downstream organic four-season oolong tea is grown on the terrace at the southern end of Bagua Mountain. The climate and soil are suitable for cultivation in Mingjian Township, Nantou County, all seasons of spring. No pesticides, chemical fertilizers or herbicides are used at all. In spring and winter, one heart and two leaves or opposite leaves are cut to make spherical oolong tea. The taste is fresh, smooth, not bitter, sweet and smooth. It often presents charming floral aromas such as gardenia and jasmine due to changes in climate and tea making. The producer, Mama Xiao, has been growing "organic" tea for more than 20 years. Not only is she rich in growing experience, she is also a third-generation tea maker in her family. From tea planting to tea making, everyone does it themselves, always following the "watch the tea and make the tea", carefully adjusting according to the climate and tea quality of each season, and making small quantities of tea to present the best flavor of the tea. To this day, the traditional production method of sufficient fermentation is still used to transform the fresh aroma into floral and fruity aroma. The tea soup is sweet and smooth, and the quality is warm, resistant to steeping, and easy to store. It is different from the light fermentation method on the market that favors green tea. https://www.newsmarket.com.tw/shop/files/2020/03/IMG_9247-1200.jpg **The roasted flavor is mellow and sweet, completely reproducing the richness of traditional oolong tea.** Organic Four Seasons Spring Roasted Oolong Tea is made from organic Four Seasons Spring Oolong tea, and then roasted at low temperature. The inherited old experience fine-tunes the process to remove water and preserve quality, promote aroma, and the taste is mellow and sweet, releasing a smoother and smoother taste. The aroma also becomes more intense after roasting, showing the mellow characteristics of traditional oolong tea. The tea soup changes from light yellow to honey yellow, which is resistant to brewing and storage, and the floral and fruity fragrance of the four-season spring tea will not be masked by charcoal roasting. https://www.newsmarket.com.tw/shop/files/2020/03/IMG_9533%E2%94%801%E2%94%80banner.jpg **Roasting is less irritating to the gastrointestinal tract and contains less caffeine** Tea tannins in tea are the main source of bitterness in tea. They easily combine with certain ingredients in food, such as protein and iron. In addition to affecting gastrointestinal digestion and absorption, they can also irritate the gastrointestinal mucosa. Organic Four Seasons Spring Roasted Oolong Tea belongs to the traditional method of making tea and then roasting it. After the tea is made, it is roasted at low temperature to make the bitterness and green taste of the tea disappear. After roasting, the tea tannins of oolong tea will be reduced, which is less irritating to the gastrointestinal tract. The caffeine content is also relatively low, making it more suitable for friends with sensitive constitutions. https://www.newsmarket.com.tw/shop/files/2020/03/IMG_9330-1200.jpg **20 years of organic cultivation, 3 generations of tea making inheritance, following the pursuit of perfection in tea making** Mingjian Township in Nantou County is located at the southernmost tip of the Bagua Mountain Platform at an altitude of about 400 meters. The east slope of the mountain faces the sun and has plenty of sunshine. It is a deep and fertile red soil with little gravel. The soil has a pH value of 4.5 to 5 and is acidic, suitable for the growth of tea trees. Therefore, it has been popular since the Qing Dynasty. During this period, tea tree cultivation was introduced. During the Japanese colonial period, it had reached a considerable scale and it was a well-known old tea area. https://www.newsmarket.com.tw/shop/files/2020/03/IMG_9296-1200.jpg The producer, Mrs. Xiao, married into Mingjian Township in 1966 and began to take over the management of the tea garden and make tea with her father-in-law. In 1989, she converted the tea garden to organic cultivation. She has 20 years of experience in organic cultivation. From her husband’s Counting from his grandfather, he is already a third-generation tea maker. Whether it is Nikko withered tea, Nangjing tea or hojicha tea, all of them are a unique blend of inheritance and self-exploration over many years. He follows the rule of "making tea by looking at it" and carefully adjusts it according to the climate and tea quality. , to present the best flavor of tea. https://www.newsmarket.com.tw/shop/files/2020/03/IMG_9227-1200.jpg