【COTE Tea Bar】Eatable Taiwanese Tea_Muzha Zhengchong Tieguanyin

｜Muzha Zhengchong Tieguanyin｜ As the representative tea of Taiwan's Kung Fu tea, Tieguanyin can be said to be the specialty tea with the most complicated production process. Originating from the Wuyi and Anxi regions of China, during the Guangxu period of the Qing Dynasty, brothers Zhang Naimiao and Zhang Naigan introduced Tieguanyin tea seedlings from Anxi and planted them in Zhanghu Mountain in Muzha, making Muzha the main planting area for Tieguanyin tea. Although the tea variety comes from Anxi, roasting is a process developed by Taiwan itself. So generally speaking, what we call Tieguanyin mostly refers to the roasted fragrant ball-shaped oolong tea made according to the Tieguanyin tea making method. Among them, the one made using the Tieguanyin variety is the best quality, specifically called "Genuine Tieguanyin". The tea-making process of Tieguanyin is extremely complicated and time-consuming. After picking, the tea leaves need to be withered in the sun, withered indoors, stir-fried, rolled, initially roasted, wrapped in cloth and kneaded, and baked. The process of wrapping the tea leaves in cloth and kneading them into balls is unique: when the tea leaves are not dry enough during the initial roasting, they are wrapped in cloth and kneaded into balls. The balls are gently twisted and twisted, and then heated and roasted slowly to make the tea leaves curl and tighten. This repeated roasting and kneading will produce a rich aroma. The finished Tieguanyin tea is curled into a ball, with an oily reddish-brown color, bright amber tea soup, rich and deep aroma, mellow taste with a slightly astringent and sweet taste, and a pure and mild fruity sour taste. When talking about roasting, Zhang Kunlin, a tea master who has been making tea for nearly 40 years, said: "The fire has entered, but there is no smell of fire, and the roasting cannot be too carbonized." The fire must really enter the tea so that the fragrance lingers after seven brews. However, in recent years, the tea drinking trend has changed, and the roasting method has become lighter and lighter. Also, because the tea trees of the Tieguanyin variety are difficult to care for and have a low yield, fewer and fewer people are making authentic Tieguanyin, and the authentic taste of Tieguanyin is becoming increasingly rare... The most praised "Guanyin rhyme" of Tieguanyin has the fragrance of orchids and osmanthus, the honey fragrance created by roasting, the weak fruity acidity of the authentic Tieguanyin variety, and the lingering throat rhyme that lingers on the lips and tongue for a long time. How can we not protect this taste? From Tea to Bar ＿ COTE Bar Inspired by the trendsetting From Bean to Bar in the chocolate world, the dark chocolate component (cocoa solids) of chocolate is replaced with Taiwan's estate specialty tea, the tea flavor is extracted slowly and over a long period of time at low temperature with cocoa butter, seasoned with a small amount of clean-tasting rock sugar, and topped with Taiwan's native golden bean powder (a natural emulsifier). "Eatable Taiwanese Tea" is a brand new tasting experience of Taiwanese tea. Taiwan tea #Muzha Zhengchong Tieguanyin #Fine tea chocolate