【COTE Tea Chocolate】Taiwan Tea_Red Oolong

#吃的台茶#COTE红oolong The red oolong produced by Linwang Tea Factory is selected, stirred steadily and gently by the experienced staff. It is an indefinable combination of the taste of oolong and the aroma of black tea. The ocher red color has a glossy appearance, but it has a clear sweet flavor of citrus, longan and pineapple. Taitung’s enthusiasm is vast and condensed into a piece of leisurely contentment. ｜Red Oolong｜ "Is red oolong tea black tea or oolong tea?" This is probably a topic that tea lovers talk about and enjoy endlessly. As far as words are concerned, it is a literary convention to add an adjective to a noun, so oolong is a noun and red is an adjective. "Oolong tea similar to black tea" is a common term recognized by the tea reform industry. As the youngest specialty tea maker in Taiwan, from 2008 to now, she is still just a fledgling boy (or girl) who is less than 20 years old. Born in Taitung, there is neither high altitude nor too special climate, but the freedom and resilience of growing up facing the mountains and surrounded by the sea allowed the red oolong to grow into a special flavor that has both the taste of oolong and the mellow taste of black tea. . According to the production process announced by the Tea Reform Center, it combines the production characteristics of oolong tea and black tea, withering and stirring for a long time, and finally blanching and shaping. It uses tea-making skills to break through the limitations of mid-low altitude and summer and autumn production seasons, focusing on the tea soup. The glycol and water color; the process seems simple but is not easy. Sometimes it takes up to 24 hours to wither and stir. If the stirring is light, the flavor will be lost, and if the fermentation is heavy, the fruit acid will be more. What kind of flavor should be retained? The tea maker’s thoughts. Precisely because there is no traditional baggage, red oolongs are blooming everywhere in form and flavor: the varieties include Jinxuan, Yingxiang, Wuyi, Qinyu, Qingxin Oolong, Daye Oolong... and so on. The flavor is prepared with various tropical fruits or warm floral aromas, as well as baking aromas such as caramel and longan. Sometimes the little green leafhoppers visit, and the thick honey aroma is unique in the market. At this point, it may no longer matter whether Hong Oolong is black tea or oolong tea. We prefer its openness and flexibility. Just like contemporary young people, they are willing to challenge and have the courage to try. They are "slash" with various talents and possibilities. "Youth", this "undefined" gives Hong Oolong and tea makers more possibilities. — From Tea to Bar COTE Bar is inspired by the trend-setting From Bean to Bar in the world of chocolate. It replaces the dark chocolate component (non-fat cocoa solids) of chocolate with Taiwan's manor specialty tea, and uses cocoa butter to slowly extract the tea flavor at low temperature for a long time. Taiwan's native Jinzhu soybean powder replaces the soy lecithin commonly used in chocolate, and only a small amount of clean-tasting rock sugar is used for flavoring. "Eating Taiwan Tea" is a new tasting experience of Taiwan tea. 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. 「COTE Bar 吃茶」でトレンドを掴むFrom Bean to Barからのインスパイア、ブラックチョコレート（solid formコレート）をTaiwanese tea is completely replaced, low temperature and long time tea flavor is extracted, A small amount of flavor of pure sugar and sugar, "eating" and "eating" of Taiwan's new tea Food proposal.