【COTE Floral Tea Bar】Osmanthus Tieguanyin_ICA Award-winning Work

#Muzhazhengchong TieguanyinX #Nantou hand picking golden osmanthus In the hearts of Chinese people, the most elegant and lingering tea-scented flower is osmanthus. Osmanthus has existed for as long as the tea industry has existed. The only osmanthus forests in Taiwan that are over a hundred years old are all in the tea mountains. Nangang, Stone and Shenkeng were once planted with mountains and valleys full of osmanthus flowers. Thousands of kilograms of osmanthus were picked each season and sent to Dadaocheng to be made into scented floral tea. However, with the changes in tea-making methods, the relocation of the tea industry, and the price impact of imported osmanthus, the rise and fall of osmanthus has only happened in the past thirty years... Walking in the Dadaocheng grocery store, if you pick up a bag of osmanthus, they are all from the mainland. It is cheap and golden in color. As soon as I opened it and smelled it, the strong fragrance was overwhelming. I put it down immediately. To be honest, I really dare not use it. It took some time, but I finally found the pure flowers in Mingjian, Nantou. The hand-picked golden osmanthus is really precious, but it doesn’t matter, as long as it is beautiful. Osmanthus is different from other fragrant flowers. It is gentle and penetrating without any astringency. That is why we grind the whole flower into the tea without any worries and grind it slowly with authentic Tieguanyin to extract the fragrance. The fragrance of osmanthus is undoubtedly sweet, but not coquettish, and the buds have the nature of tea. Over the past hundred years, the fragrant flowers have accompanied the rise and fall of tea mountains and experienced the rise and fall of the industry, but they have also deeply implanted the exquisiteness into the bones of tea people. -- 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, the soy lecithin commonly used in chocolate is replaced with Taiwan's native golden pearl soybean powder, and only a small amount of clean-tasting rock sugar is used for seasoning. "Eatable Taiwanese Tea" is a brand new tasting experience of Taiwanese tea. #Eat Taiwanese tea#Zhengchong Tieguanyin#Nantou Jingui