【TeBi Series】Taiwan Green Tea (leaf tea)

GREEN TEA (LǛCHÁ 綠茶) / Oxidation 5~10% Roasting 5~10% Oxidation- To develop taste and aroma compounds； Roasting- To flavor the tea. / Body/mouthfeel ●●●○○　 Richness ●○○○○　 Freshness ●●●●○ 　 Lingering aftertaste ●○○○○ / The tea plant varieties and producing process methods of Taiwan Green Tea are different from China (Mainland tea) and Japan (Japanese green tea). Taiwan green tea is non-oxidated tea, and which is stir-fried tea leaves (stir-fixation). The production method of Taiwan is to stir-fried under high heat in a short time after harvesting, which process will destroy the active enzymes and prevent nutrients from oxidating. Taiwan Green tea has more EGCG (Epigallocatechin gallate) than other oxidated tea. Because of the least few processing, which preserves the original and nutrient of tea leaves. Taiwan Handmade Green Tea made from young buds and leaves. To taste the original flavor (closely resembles the original plucked leaf). “ Clear tea liquid, green tea leaves. Fresh and nature.” We recommend using 80℃ of boiled water for brewing. Do not brew with the lid covered for too long. It should be best to consume as fast as possible once the bag is open to prevent oxidization. https://live.staticflickr.com/65535/51816036549_1e61ec94d9_b.jpg High-quality tea is developed with ideal tea-growing climate and terroir, as well as with the superb skills, which appears the pure flavor of tea-producing regions. We categorize three series of tea; __【TeBi】Series__, __【Moutains】Series__, __【Flavor】Series__, each series has its own features of tasting. We’d love you to enjoy each particular flavor by not just only knowing what type of tea is, but also knowing how it has been produced. This Taiwan Handmade Green Tea belongs to **【TeBi】Series** Tasting the variation of the process: Oxidation degree x Roasting time As tea leaves oxidized, they are divided into 0% oxidation (non-fermented tea), semi-oxidation (partially fermented tea), 100% oxidation (fully fermented tea), and post-manufacture oxidation (fermentation). According to the time of roasting, they are divided into raw tea (only drying), medium roasting, ripened tea (ripe, cooked). Each manual process and firing affect the flavor of the tea. https://live.staticflickr.com/65535/51128913137_352402dab7_b.jpg **LuYuan** was established in 1935. We have experienced tea masters, tasters and have passed the skill of Tea Manufacturing from one generation to another. We select the different flavors of Taiwanese tea delicately and show you how to distinguish the specialties of many kinds of tea leaves. By using different methods of tea production which depend on a variety of weather and environment, as well as the technique of manual oxidation and baking tea leaves which adapts the variation. **Taiwan**, an island located at North Latitude 23.5ﾟwhich has high mountain regions, providing the ideal environment for tea-growing, a perfect location for tea plant, Camellia sinensis. Unique teas have been developed here, not only because of both fine climate and terrain, but also the progressive crafts of tea production, combined with experience and wisdom through hundreds of years. https://live.staticflickr.com/65535/51128848631_1b5f1e3a90_b.jpg **Inheriting and transmitting the beauty of Taiwanese Tea** A feast of land, tradition, crafts, and cultures. From 1935, which has lasted almost a hundred years, every step of Lùyuàn, our mission is to transmit the beauty of Taiwanese tea. Tea leaves, in many ways, represent Eastern culture, the spirit of moderation, low-key and calm. Taiwanese teas also bring out the feature of Taiwan, simple and down-to-earth, by the fertile mountains and the superb skills of tea manufacturing. Just like every person, each kind of tea is unique. You are invited to savor a cup of Taiwanese tea and feel the classic fragrance from this island. https://live.staticflickr.com/65535/51815798661_13a9421766_b.jpg https://live.staticflickr.com/65535/51116265127_eea712ac85_b.jpg