Black Tea│Taiwanese Native Camellia

**–––––– § Contents§ –––––––** ※ Taiwan native camellia 35g ※ One tea card https://live.staticflickr.com/65535/49582256556_93f21a1732_b.jpg **–––––– § Flavor Text§ –––––––** Taiwan mountain tea has a mellow flavor. Unlike common black teas which are very astringent, it is quite mild and durable. In addition to the hay aroma common in black tea, this selected tea has more fruity aromas similar to fermented dates, the cool feeling of mint, and a honey-like aftertaste. There is a primitive earthy smell in the tea soup, which is often found in ancient trees and tall tree species. **–––––– § Introduction to Tea Varieties§ ––––––** The earliest documented record of Taiwanese tea dates back to 1645, recording the discovery of tea trees by the Dutch. In 1697, Yu Yonghe's "Bi Hai Ji You" also recorded that there were wild tea trees about ten feet high in the Shuishalian area (Dehua Society, Sun Moon Lake). These wild tea trees are tall and large-leafed. In 1717, the "Zhuluo County Chronicle" also mentioned that wild camellia grew in the Chiayi area. At that time, Taiwan's camellia was still propagated in the wild and only underwent simple and superficial processing for drinking. The cultivation of wild tea trees in Taiwan did not become more scientific until the Japanese colonial period. At that time, the Pingzhen Tea Experiment Station transplanted wild camellia to the Yuchi Black Tea Experiment Station and began to compare it with the Assam tea trees in India. This proved that Taiwan's wild camellia is different from the large-leaf tea trees in China and India, and divided Taiwan's wild tea trees into two types: "Camellia" and "Red Bud Camellia." However, in 1986, after scholars re-compared and studied, they believed that there was only one species of Taiwan camellia. Today, Taiwan Camellia is distributed in Nantou, Chiayi, Kaohsiung, and Taitung. The growing altitude is approximately between 700 and 1780 meters. **–––––– § Sanjingjiuhuang Tea Tasting§ –––––––** For each selected tea, Sanjingjiuhuang prepares an exclusive tea card to record in detail their production process, historical background, the tea maker's moving ideas, and flavor description. It also conducts repeated experiments to record the brewing time and temperature of the first to fifth brews, so that every friend who receives the tea gift can taste the most complete flavor and appreciate the gift giver's intentions. Follow Chaka, no more words needed. Just trust your taste buds, get to know a good tea deeply, and feel the story it tells us, from the clouds, soil, rain and the rough hands of the tea maker. https://live.staticflickr.com/65535/49563664433_342ba9baca_b.jpg Inspired by ancient fish baskets and knotted bags, it is presented with light grey paper that is very tactile and modern, neat special cuts. The elegant gold-plated tea label clearly displays the flavor number (flavor strength) and flavor description, allowing gift givers to easily choose according to the recipient's preferences. https://live.staticflickr.com/65535/49564228502_ec3844002e_b.jpg **│Taiwan native camellia│** Variety: Taiwan native camellia Origin: Yuchi Township, Nantou, Taiwan Altitude: 700m Contents: 50g tea leaves