In 1855, the sacred top oolong in the tea, a summer breeze in a cooked osmanthus fragrance

Speaking of Taiwan, what do you think of?

The brilliant sunlight in the afternoon illuminates the fireworks on the old neighborhood, the clean and refreshing teenager passes by, the sea breeze sets off the corner of the white shirt, brings a faint floral fragrance, watching the young girl who goes away from the teenager, the sweet cheeks with the sweet cheeks A little shy and smart smile ...

For the first time, the frozen top oolong is like restoring our innocent impression of Treasure Island--

The sweetness is slightly sour, fresh, beautiful, complex but pure, sweet and sweet, and the fragrance of drinking.

The four major producing areas of Oolong Tea have very different styles and their own strengths.

The rock bone flowers in northern Fujian oolong are overbearing; the blue fragrance of the southern Fujian oolong is delicious and refreshing; With flower and fruit fragrance and honey fragrance.

Frozen Uolong is undoubtedly a typical representative of Taiwan oolong tea.

Fresh and bright taste, rich aroma, and the slightly fermented acid similar to the sour plum, which makes it difficult to sigh:

"This is tea under the sun in the summer. I tasted the warmth of the summer."

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The book "Tea Camellia" in Taiwan's "Tea" wrote: "Frozen top oolong is the lucky one of Taiwan tea and the pinnacle of Wuyi Tea for nearly three hundred years."

The semi -fermented tea frozen -top oolong with the green heart oolong tea tree as the raw material has begun to popularize Taiwan since the 1970s, and has the reputation of "sanctification in Taiwan tea".

Frozen Uolong is one of the typical representatives of Taiwan tea. It can be orthodox frozen -top Oolong's production area is very small and the output is extremely limited. It's almost a few.

Therefore, it is not easy to drink authentic Taiwan frozen top oolong.

We know that only a cup of authentic frozen top oolong has this soft fragrance aroma and tenderness. To this end, the objective decentralized brand "oncha started drinking tea", and found Teacher Lin Dangshan, the sixth generation of Taiwan frozen -top Oolong.

The tea produced from the frozen -top oolong core tea area — the Linjia tea garden in Lugu Township, Nantou County, and was produced by Teacher Lin Dangshan.

The Linjia Tea Garden is the tea garden of Lin Sanxian, the founder of the frozen top oolong that year, and the flavor is pure and authentic.

And this tea garden is the origin of the frozen top oolong.

According to legend, in the five years of Xianfeng in Qing Dynasty, Lugu's sage Lin Fengchi went to Fujian to take a test, and brought 36 oolong tea from Wuyi Mountain.

In order to thank Lin Sanxian for his entanglement of his entanglement, Lin Fengchi gave him 12 of the tea seedlings.

Lin Sanxian planted tea seedlings on the frozen top mountain. Due to the unique soil and climatic conditions of the frozen top mountain, it achieved the famous frozen top oolong and became the representative tea of ​​Taiwan tea.

Frozen Uolong "Old Tea King"

Lin Sanxian's 12 frozen -top oolong tea trees planted in that year. So far, there is still a survival and strong vitality.

The century -old tea -making history of the Lin family is also the history of frozen top oolong.

In the century -old inheritance, the tea -making process of frozen top oolong has also been improved and improved. By the period of the sixth generation of Lin Dangshan, it was well -known in Taiwan.

The frozen top oolong made by him has won many honors.

In 2000, he won the Taiwan Tea Research and Development Association Spring Competition Tea Gaoshan Oolong Group and other prizes;

In 2006, he won the special prizes and first prizes of the Felulous Oolong Tea Competition in Luogu Township, Nantou County.

After the competition, the award -winning tea was auctioned by high -priced and snapped up, which was very popular.

Teacher Lin Dangshan's tea is melodious, with the aroma of cooked fruit, and the aftertaste, and it feels like a scent of laurels.

In the tea soup of the frozen top oolong, it seems to be able to touch the history more than a hundred years ago; there is no domineering tea fragrance, and this bright and warm mellow is like the warm wind that strokes the cheeks in the memory, Can evoke the tenderness in the hearts of tea guests.

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Taiwan's frozen top oolong, from picking to tea making, has gained authentic "frozen top mountain flavor" after multiple complex craftsmanship.

·pick·

Only the "one core and two leaves" or "one core three leaves" in the upper part of the tea garden of the Linjia tea garden.

This is the essence of tea. The content of tea sprouts is high, and it is also the mystery of returning to Gan. The second and third leaves provide the sweetness and aroma of tea leaves.

· Withering · withering

The daylight withering allows the fresh leaves of tea to disperse, reducing the green taste of tea green.

Then move into the room to wither and promote the fermentation of tea, and the aroma of oolong tea began.

After withering, the tea maker should continue to stir up the tea with both hands and destroy the edge cells of the tea leaf, which will produce the effect of oxidation and fermentation.

· Killing youth ·

Through high temperature, fried green, so that tea leaves stop fermentation and eliminate the raw taste of tea.

During the tea fried process, the master must continuously smell the taste of tea according to his years of experience.

· Twist ·

By twisting, the taste is easier to exudes when brewing.

After twisting, the first drying, the tea of ​​the hand holding is soft and elastic, but not sticking to the hand.

· Hot Tuan rubbing ·

The hot ball rubbing is an important step in the unique hemisphere shape, color and aroma of frozen top oolong tea.

By twisting the process, make tea into a compact hemisphere, and the twisting strength and time should be controlled just right.

Getting on the tea is easy to get yellow, so the process of twisting is very complicated. Stiring, spreading inspections, tied, and twisting again, almost 40 ~ 60 times.

· Bakery · Teacher Lin Dangshan made tea, and used years of experience to use delicate fire to roast tea.

During the roasting process, the amino acids and reducing sugars contained in the tea leaves in the tea leaves the layer of aroma of frozen top oolong.

Traculus aroma, osmanthus aroma, nut aroma, every exit can drink repeatedly kneading processes, the aroma is restrained and elegant, which brings a delicate taste and the taste experience of the peak circuit.

This is the unique feeling that only authentic frozen top oolong can present us.

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There are three specifications for the frozen top oolongs that are found for everyone.

There are both core products suitable for novice entry, as well as master -made models suitable for old tea guests every day, and also the tea guests who are suitable for frozen top oolong and want to pursue the ultimate Competition -level pro -making models.

The competition -level frozen top oolong was made by Teacher Lin Dangshan himself. The raw materials, craftsmanship, and quality are much more stringent than ordinary frozen top oolongs.

Competition -grade tea must be artificially roasted, and it is very labor -intensive to make. The race -level parenting tea that can be sold every year is only about 50 to 100 pounds.

Dry tea is ink -green hemispherical, particles are tight, and the edges are faintly golden.

The color of the tea is a bit brighter than the ordinary frozen top oolong, and the degree of roasting is deeper.

And the competition -level tea was removed, and the flavor was more pure.

After brewing, the tea soup is clear and golden.

The tea fragrance is melodious, with mature fruits, elegant floral fragrance, and charming milky fragrance. The median has the unique caramel and grilled bread in the middle of artificial charcoal roasting. The atmosphere of the grass and wood.

Taste carefully, a delicate and balanced sweet and sour feeling full of mouth. The sourness of the tea after the tea and the sweetness of the small fire is both opposed and blended with each other.

There is also the natural milk fragrance that makes the frozen top oolong drink with milk tea -like mellow and silky feeling.

On the outer packaging, the tea cans use the traditional mud and glazed formula in Jingdezhen. It is fired by the experienced Jingdezhen porcelain master.

The overall shape of the tank body is rounded, the glaze is elegant and pure, and the texture is as gentle as jade. It is used to give gifts or self -use.

This frozen top oolong was made by Teacher Lin Dangshan himself. But compared to competition -grade frozen Uolong, the process of artificial charcoal roasting is missing.

Its baking degree is shallow, so the aroma of the roasting fire is slightly weaker, and the fruity, floral fragrance, and honey aroma are more prominent, suitable for people with lighter taste.

Dry tea is dark and smells bright.

After brewing, the cup mouth sniffed, and there were bright and active flowers and fruits.

The entrance has a slight sweetness, and the obvious milk flavor.

This frozen top oolong was supervised and guided by Teacher Lin Dangshan throughout the process. The degree of baking is also shallow.

After brewing, the tea leaves slowly extended, exuding a strong fragrance of flower and fruit. The aroma level is rich, implicit and presence, and it is comfortable and smooth.

The entrance is sweet, the taste is mellow and sweet, and the throat rhythm is lasting. The soup feels thick, but it is alive.

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The frozen top oolong has opened its branches and leaves on the frozen top mountain in 1855. The summer wind is leisurely. In a blink of an eye, it has been blowing for hundreds of years. Gentle.

The warm caramel fragrance, the cooked fruit fragrance that makes people laugh, and the intoxicating osmanthus fragrance ... These summer atmospheres are condensed in this summer tea fragrance, then you can Like the warmest part of memory, we can continue to give us continuous strength.

Come and drink a cup of tea, it will tell you the answer to summer.

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Click to read the original text, Xunxiang's top of the frozen top of 1855

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