[Island Duet] Roasted Oolong × Ren'ai Highland Coffee - A Dual Expression of Roasted Aromas

**Roasted Tea Notes × Highland Fruitiness —— A Dual Movement of the Land** Roasted oolong from Yilan, slowly roasted by a master craftsman, yielding a rich and mellow liquor with a warm, roasted aroma. Paired with hand-drip coffee from the Ren'ai tribe in Nantou—the coffee trees have coexisted with betel nut trees for over a decade, their roots deeply anchored in the soil, protecting the mountains. The temperature difference between day and night at high altitudes allows the fruit to mature slowly, revealing bright fruity notes and a clean aftertaste after roasting. Tea and coffee, both deeply rooted in Taiwanese soil, One sculpts tea notes through heat, embodying the master's roasting artistry, One nurtures fruitiness with sunlight, carrying the tribe's land wisdom. Meeting through roasting craftsmanship, they reveal the island's most authentic terroir. https://live.staticflickr.com/65535/54785818026_c10a48e616_b.jpg **The Taste of the Land** Roasted oolong and tribal coffee, both deeply rooted in the soil of Taiwan's valleys. Every sip carries the true essence of the land. **Resonance of the Roast** Tea, slowly roasted, rich and mellow; Coffee, roasted to release bright fruity notes. Both are refined by heat, achieving unique layers. **A Dual Terroir, Savored at Once** - The mellow charcoal notes of tea × the fresh fruitiness of coffee - Layers of flavor shaped by heat and sunlight - Every sip tells a story of land and culture This is more than just a drink; it is a story of land and culture — We invite you to feel the pulse of Taiwan in the convergence of tea and coffee. **<LuYuan> Autumn Moon_Charcoal Roasted Oolong Tea** Selected medium-roasted oolong tea, with a sweet and mellow liquor, carrying gentle charcoal notes, a taste as tender as moonlight. Taiwanese tea excels at creating layers and unique aromas through roasting. Medium-roasted oolong, compared to lightly fragrant teas, has less fresh fragrance and more roasted aroma, less original flavor and more depth, resulting in a mellower and richer taste. It is ideal for tea lovers who enjoy gentle charcoal notes and layered tea profiles. **Roasting Craftsmanship** Master craftsman's exclusive slow-roasting process, with heat levels at 30-50%. Freshly roasted Taiwanese oolong tea is carefully selected, with each leaf embodying the ingenuity of craftsmanship and heat control. **Liquor Color and Flavor** The tea liquor is amber in color, with rich layered aromas, featuring roasted sweetness and charcoal notes; it is smooth and mellow on the palate, with a warm, sweet aftertaste, allowing for a deep and full appreciation of the tea's character. https://live.staticflickr.com/65535/54785551678_ae149bc807_b.jpg https://live.staticflickr.com/65535/54785647495_49079cc90e_b.jpg **<Bunun Tribe> Tribal Coffee** Originating from the northern foothills of Kuokeng Mountain in Ren'ai Township, Nantou, upstream of the Beishan Stream, a tributary of the Nankang River, at an altitude of approximately 700–1200 meters. This is a Bunun tribal settlement. The Bunun name for this place is "Kadu," symbolizing a deep connection with the land. The coffee trees have coexisted with betel nut trees for over a decade. The betel nut provides shade, while the coffee roots delve deep into the soil, slowing down slope erosion, showcasing tribal wisdom—a balance between "trees and trees, soil and people." The high altitude and temperature fluctuations between day and night cause the fruit to mature slowly, resulting in rich flavor profiles; ample sunlight imbues the coffee with distinct sweetness and a clean finish. https://live.staticflickr.com/65535/54785641730_9940f3cbb7_b.jpg https://live.staticflickr.com/65535/54784469112_456ce9dd06_b.jpg https://live.staticflickr.com/65535/54786039104_109c0d44df_b.jpg