2023 Spring YAN LING Gong Fu Tea | Taiwan Tea・Tea Souvenirs

**【Yan•Mingxiang】YAN LING Gong Fu Tea in Spring 2023** "Yanling Kungfu Tea" is grown in the central snow-capped mountains of Taiwan. It is made by tea makers with more than 40 years of experience, according to the fermentation degree of traditional frozen top oolong and baked with carbon from longan; hand-charcoal roasted, exquisite craftsmanship , through roasting to solidify the cord, stop fermentation, fix the aroma, adjust the color of the soup, dispel miscellaneous flavors, prevent mildew, and prolong storage... Finally, the tea rhyme is perfectly presented, and the tea is made by hand-picking throughout the process; the annual output It only weighs more than a hundred catties, and insists on choosing non-toxic tea leaves that "naturally do not use pesticides and chemical fertilizers". The tea cultivated in this way has a unique taste, sweet and moist, and has a foam resistance of more than ten bubbles. Originated in Fujian, "Kung Fu Tea" has been handed down for more than a thousand years. It has its own requirements for choosing ingredients, baking, storing and brewing. Perhaps this is the origin. When asked "What is Kung Fu Tea?", its "Kung Fu" is everywhere. It is not surprising that Wu Zhong Xing is a century-old boutique, after all, here, every exquisite product is kung fu. "Baked fire tea" is an ancient craft that needs to be tempered by time. The flavor of tea leaves is sculpted by natural rings. It needs to be roasted properly to penetrate into the inner layer of the stems and kill the grassy smell, and to set off the aroma and taste of the tea itself. The temperature and stability are high, and the "longan charcoal" with a sweet and fruity smell is roasted. It is very particular about the temperature control of the roasting fire. Only by properly controlling the temperature and slow stewing at low temperature can the floral and fruity aromas of rock tea be gradually stimulated, and the tea can be enhanced. The richness and sweetness of the tea soup. Longan charcoal, which has been smoldering for a month without interruption, was called "Pure Yang Fire" in ancient times. The far-infrared heat source released by the fire can block the caffeine and theophylline in tea. , tannic acid and other long carbon chain structures, and help the tea to form "gallic acid" during long-term storage and oxidation. Choose to use longan charcoal because the texture is quite uniform, and the heat source generated after ignition is stable in size, so that the quality of baking can be achieved. stable tea, At the same time, after the longan charcoal is completely carbonized, it will not leave any aromatic substances, only the charcoal element, which does not have any taste, and can retain the most authentic aroma of the tea itself. The tea maker that Wuzhong works with has more than 40 years of experience. Before roasting the tea, the tea maker will select the tea suitable for roasting according to the weather temperature and humidity, as well as the heat and time required for roasting the tea, and then enter the roasting stage. , you still have to constantly observe the external environment and the changes in the water content of the tea itself to control the temperature of the furnace. The movement and force of turning the tea per hour also need years of experience, and the next step is to bake for as long as 1-3 weeks. Sai, extremely hard and tedious work, makes this craft on the verge of being lost, and it is enough to prove that it is "real kung fu". A thin layer of tea leaves, the thick but not heavy fruit sweetness of longan wood roasting turns into the smell of roasted sugar, the aroma of rice is injected into the boiling water to melt the smooth nutty aroma, sipping, the tea has a strong sense, and the tea rhyme flows from the throat after the tea soup enters the throat From the nasal cavity, the tip of the tongue is slightly bitter, and it instantly turns into a spring of sweet honey. The nutty and valley fragrance of Erchong gradually eases, and the floral tonality gradually becomes more prominent. A little smell of jasmine blooms elegantly, sweet and warm to the spleen. After a few strokes, the floral fragrance is more obvious, rich but light, the taste is mellow, thick, full of astringency, the tea rhyme is continuous, the sweet fragrance comes and goes several times, it is fragrant, sweet, and sweet after the throat. Artificial chemical additives, in terms of taste, make the tongue feel no stimulation, and are mild and comfortable for weak stomach and physique. They are good medicines for health care.