【COTE Tea Bar】Eatable Taiwanese Tea_Sanxia Biluochun

#Eat Taiwanese tea#COTE Biluochun is launched in the spring^^ The tea is made by artisans from a century-old tea shop in Sanxia. It has a willow-green color, the aroma of mung beans and seaweed, and is refreshing in the mouth, with a hint of soy milk and woody aroma, a little bit of egg white smell, and a hint of greenness in its elegance, bringing the breath of spring. ｜Qingqian Green Tea, Biluochun｜ Taiwan is an island of tea, but when it comes to green tea, it can only be found in Sanxia, New Taipei City. The tea-growing area is located in a hilly area about 200 meters above sea level, surrounded by mountains, dense clouds and mist, and a cool climate. The unique local "Qingxin Ganzai" variety is planted on the gravel and sandy loam. The Biluochun and Longjing green teas are made using the stir-fried tea process, which has a history of more than 200 years. The green tea has leaves that bend inwards, its origin is unknown, it has large tea buds, noticeable white hairs, and the tea leaves are tender in texture and emerald green in color. Tea people say that this variety takes root easily and will not grow well if planted anywhere else, but in the Three Gorges, it can be picked once a week to ten days. The more intensively the picking, the more buds there are, and the younger, finer and more uniform the tea will be. In other places, there are farmers in the Three Gorges who are willing to pick the young buds patiently. Unlike the semi-fermented production sequence of oolong tea, Biluochun green tea is a non-fermented tea. The production process does not go through the withering and stirring procedures. After the tea leaves are picked, they are left to stand for several hours and are made through the steps of frying, rolling, de-blocking and drying. The name of tea is just as it suggests. "Bi" refers to the emerald green color of the tea; "Luo" means that the tea buds are thin, tight and spiral-shaped, and covered with white hairs; "Chun" refers to the spring tea made from the one-leaf and two-leaf tea leaves picked in early spring before the Qingming Festival. #Biluochun#Sanxia Green Tea#Chaojing Green Tea#taiwangreentea #biluochun -- From Tea to Bar COTE Bar is inspired by the chocolate trend-setting From Bean to Bar. It replaces the dark chocolate component (fat-free cocoa solids) of chocolate with Taiwan's estate specialty tea, extracts the tea flavor slowly and over a long period of time at low temperature with cocoa butter, replaces the soy lecithin commonly used in chocolate with Taiwan's native golden bean soybean powder, and only uses a small amount of clean-tasting rock sugar for seasoning. "Eatable 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Industryでトレンドを洴むFrom Bean to Barからのインスパイア、ブラックチョコレート（solid shapeチョコレート) The flavor of Taiwanese tea is completely set and changed, and it is made at low temperature and for a long time.でExtracted し, a small amount of flavor のpure sugar だ け で flavor を whole え, "EAT べ る ス ペ シ"ャルティお茶"とは Taiwanでのスペシャルティお茶への新しい食の proposal.