Simply drink good tea - I don't know spring tea bag x 10 packs

【Simple life, simple drinking tea】 It is a series of tea bags, emphasizing that you can easily make a pot of good tea in your life. We hope to invite more people into the world of tea. It is simple and convenient to make and drink. You can still taste Li Wu's focus on tea. Taking the traditional culture of tea as the origin, using tea makes life better. I don't know spring, also known as Four Seasons Spring, has both the charm of oolong tea and the aroma of green tea. Sijichun has a very early germination period and a long harvest period, and the tea leaves made from spring tea have a special fragrance. It belongs to the light fermented tea series. The tea soup has an elegant floral fragrance and exudes a fresh and natural aftertaste aroma. The color of the soup is honey green, and the aroma of the tea soup is particular, the aroma is as sweet as flowers and fruits. Tea Flavor: The taste is refreshing and fragrant, with strong floral fragrance Brown color: golden and bright Water temperature: 95 degrees Tea volume: 1/3 pot Weight: 3gx10 pack Production area: Taiwan I don't know spring tea/ The names of tea production seasons are based on the name of "solar terms". I don't know that spring comes according to the solar term "Lichun". The tea harvested before "Lichun" is called winter tea, and the tea harvested after "Lichun" is called spring tea. And the tea buds growing during this period belong to spring tea or winter tea? Therefore, it is called "Unknown Spring". Tea trees are in a dormant state below 18°C, and frost will fall when the temperature is below 10°C. The growing shoots are useless if they are damaged by frost and must be removed. Otherwise, it will affect the growth of tea buds of spring tea. The tea produced in the first and second months of the national calendar is called "unknown spring tea". Generally, tea farmers call it "Qiao Dong Chun Zai", and it is a special product of the middle and low altitude tea areas. But it has the quality of high altitude (because the temperature is low enough). I don't know the characteristics of spring/ 1. Less sunshine, less tannin content and less bitterness in tea. 2. The temperature is low, the temperature difference between day and night is large, and the amino acid content is high, so the tea fragrance is high. 3. The temperature is low, the temperature difference between day and night is large, and the pectin content is high, so the tea soup has a better texture. brewing method/ 【Hot bubble】 The water temperature is about 90-95°C, warm and soak for about 5 seconds first, and the pot should be warmed before brewing. The first bubble is 60 seconds, and after the second bubble, add up to 5-10 seconds for each bubble. It can be brewed more than 5 times continuously, and the thickness can be increased or decreased according to personal preference. 【cold brew】 Brew 5 grams of tea leaves into 400-600cc cold boiled water (or a small bottle of mineral water available in the market), After 4~6 hours, you can enjoy the natural best four seasons spring tea; Or put it directly in the refrigerator to refrigerate. After about 6 hours, you can also enjoy the cool and thirst-quenching best four seasons spring tea. In the scorching summer, it provides consumers with an alternative way of drinking tea. Shelf life/ 2 years at room temperature Best before date/ within 6 months after opening Precautions for preservation/ Please store tea in a dry place out of direct sunlight. Please use it as soon as possible after opening, and seal the bag tightly after taking out the tea leaves. Store in tea cans to prevent the tea leaves from getting damp and smelly. The tea cans for storage are preferably opaque airtight containers. --------------------------------------------- "Li Wu's Persistence" . 100% use Taiwan's high-quality original tea leaves . No added fragrance and any artificial chemical ingredients . Insist on picking by hand to ensure the complete release of complete energy from the tea leaves . Adhere to the ancient method, the master's kneading and enough fermentation and baking time Origin/manufacturing method Made in Taiwan with ancient method of kneading