【COTE tea chocolate】Taiwanese tea to eat_Sanxia Biluochun

#吃的台湾茶#COTE Biluochun is on the market^^ Selected from the century-old tea shop in Three Gorges, the craftman's tea has a willow-green color, the aroma of mung bean and seaweed, fresh in the mouth, with a little soy milk and woody fragrance, a little bit of egg white smell, and a little green in the delicate Astringent, the breath of spring. ｜Mingqian Green Tea, Biluochun｜ Taiwan is an island of tea, but when it comes to green tea, it is only in Sanxia, New Taipei. The tea area is located in a hilly area about 200 meters above sea level, surrounded by mountains, covered with clouds and mist, and the climate is cool, on gravel and sandy loam. The craftsmanship of Biluochun and Longjing green tea has a history of more than two hundred years. The green-heart tangerines with inwardly bent leaves have unreliable provenance. They have fat tea buds, prominent pekoe, and the tea greens are tender and green in color. Tea people say that this variety grows on the ground, and it will not grow well in other places, but in the Three Gorges, it can be picked once a week to ten days. The more intensive the picking, the more buds, the younger the tea, the more delicate and even. That is to say, there are still farmers in the Three Gorges who are willing to patiently pick young shoots, but in other places, no one will pick them like this. Different from the semi-fermented production sequence of oolong tea, Biluochun green tea is a non-fermented tea. The production process does not go through the procedures of withering and stirring. True to its name, "bi" refers to the emerald green color that looks like emerald; "luo" refers to the shape of the tea buds, which are thin and tightly curved like a spiral, covered with pekoe; Spring tea made by picking one heart and two leaves of tea cyanine. #袁精春#Three Gorges Green Tea#热草绿茶#taiwanggreentea #biluochun -- From Tea to Bar COTE Bar eating tea, inspired by From Bean to Bar, which is leading the trend in the chocolate world, replaces the dark chocolate component of chocolate (non-fat cocoa solids) with Taiwan's manor specialty tea, and uses cocoa butter to slowly extract the tea flavor at low temperature for a long time. The original species of golden bean soybean powder replaces the soybean lecithin commonly used in chocolate, and only a small amount of clean rock sugar is used for flavoring. "Eating Taiwanese tea" is a brand new tasting experience of Taiwanese tea. From Tea to Bar Inspired by the concept of bean to bar chocolate, COTE Bar is made of Taiwan specialty tea, cacao butter, and small amount of crystal sugar. Tea is used to completely replace the nonfat cacao solid part of chocolate bar, while the flavor of specialty tea is slowly but fully extracted by cacao butter during conching. The “edible” Taiwan tea is our brand new proposal for tasting specialty tea. From Tea to Bar "COTE Bar Eating Tea" チョコレート业でトレンドををむFrom Bean to Barkaraのインスパイア, ブラックチョコレート (solid チョェョアレート)をTaiwanese teaにcompletely replaced, low temperature for a long timeお茶の风をカカカオバタードププ, a small amount of flavorの纯粋な冰糖糖だけで味を精え, "食べるスペシャルティりお茶" and はは台湾でのスペシャルティり茶への新しい食の proposal.