Frozen top oolong tea bag Taiwan specialty baked with heart

https://www.lohaspottery.com/7/Halfday01.jpg 【**Halfday Tea Institute**】 Through slow brewing and proper fire control, the brand "**half-day slow travel**" way of life is conveyed. The half-day two-dictionary comes from Tang poet Li She's "Mountain Climbing". Half a day of leisurely perception. Hojicha refers to the process of roasting tea leaves with fire. After the roasting process, the bitterness and astringency of tea leaves can be suppressed, the quality of tea aroma can be improved, and the taste of sweet aftertaste can be increased. https://www.lohaspottery.com/7/Halfday02.jpg Nantou Guoxing Township is located at an altitude of 1100 meters on Jiufen Er Mountain. The tea trees planted here are**and pollution-free. During the**making process, the tea growers put the tea greens of Qingxin Oolong into cloth bags and knead them. The process of fully kneading the tea leaves with the spirit of the craftsmen is called "cloth kneading". After repeated many times, the tea leaves are firm and evenly hemispherical, and the edges of the leaves are inlaid with red edges. The back tea soup presents a golden and bright amber color, the tea aroma is**and elegant, the taste is sweet, and the throat is full of rhyme. It is the most representative Taiwanese tea in China**. Different from the oolong tea commonly used in Dongding Oolong tea, the Dongding of "Half Ridge Tea Institute" uses the Wuyi tea variety that is gradually disappearing in Taiwan. This old tea variety that was once planted in large quantities in Taiwan is actually suitable for fermentation and high roasting. The way of doing it, the Dongding Oolong of "Half-Day Roasted Tea Institute" is to feel the inheritance of a new and old culture. Drinking the taste of medium-fermentation and medium-roasting, the taste is smooth and sweet, full of flavor in the throat, and with The unique floral fragrance of Wuyi tea species is sweet and arrogant like the fragrance of magnolia flowers. This rich but calm flavor retains a bit of tradition and brings modern techniques. If you are tired of drinking light-scented teas, you must try it it. **Tea bag series** **You can make a cup anytime, anywhere, a bag of a cup, and you can simply drink it when your life is busy** 🔹Hot bubble method: ① Pour hot water into the cup to warm the cup and keep the tea hot. ② Put the tea bag in, the heat of the warm cup can immediately release the tea aroma ③ Smell the aroma, the degree of fermentation and roasting are different, and the aroma given is also different. ④ Inject 300-500ml of hot water, the recommended water temperature is 95°C-100°C. ⑤ Let it stand for 3-5 minutes, and you can enjoy it. 🔹Cold brewing method: ① Tea leaves: water volume = 1g: 100ml. ② Put the tea leaves into an empty bottle with a cover and pour 300-600ml of normal temperature drinking water. ③ Leave it at room temperature for 2 hours ④ Put it in the refrigerator for 8 to 12 hours, and the cold brewed tea with moderate thickness is completed. Product Information Variety: Wuyi species Tea shape: spherical tea Place of Origin: Nantou Country Name 100% Taiwan Fermentation: ▲▲▲ Baking: ▲▲▲ Tea properties: tree type erect with sparse branches and leaves, narrow and long leaves, smooth leaf surface, less fuzzy tea buds, yellowish green buds, strong insect resistance, suitable for making partially fermented teas, often with a strong floral fragrance after production. Content: Oolong tea｜100% Taiwan tea Specifications: 3 grams per tea bag Package: ① 5 tea bags in bags｜15g｜Dadaocheng Souvenir Pack ② 12 tea bags in bags｜36g｜Brand classic box ✧Best tasting period: 730 days (2 years) after the date of manufacture ✧Insured Fubon Property Insurance-Product Liability Insurance 20 million ✧Food business registration number A-182796694-00000-9 ＊The tea bag is made of heat-resistant PET material imported from Japan, which meets the national inspection standards of Japan/Taiwan after inspection ＊Passed the evaluation of Taiwan Accreditation Foundation (TAF) ＊ 12 tea box designs, won the 2019 "15th Asia-Pacific Design Yearbook Asia-Pacific Design No.15"