Product Overview
Taiwan produces its own green teas - these teas often have highly distinctive flavours. The tea leaves are rolled into small pellets – giving them an appearance that closely resembles Taiwan oolong, however, they are not oolong at all. This tes ia harvested from high mountains in Taiwan, Ali Shan cultivars, exactly the same leaves for producing quality oolong tea, however, we choose to use them making green tea.
All teas are produced from the leaves and buds of the Camellia sinensis plant, but processing and fermentation methods create separate types of tea with distinct flavors. The main difference between different types of teas is that they are processed in divergent manners. The oxidization process is halted at a very early stage in order to make green-tea. Chinese green-teas may be pan-fried and Japanese green-teas may be steamed; this processing step develops flavor and caffeine. Green-teas have a mild, grassy, earthy flavor. Some green-teas are made out of whole, dried leaves, while other types can be green powdered tea, which is whisked into water to make a frothy drink. Oolong-teas are partially fermented, but the fermentation is stopped before it turns into black tea. Oolong-teas taste flowery, buttery, or smoky. Green-tea can look very different, depending on the processing. Oolong-tea is never broken or powdered like green-tea. Instead, oolong-tea leaves are often hand rolled into tiny twists.
Many types of tea contain significant levels of polyphenols. Polyphenols are antioxidants that protect the body from oxidants that can harm it. Polyphenols have been shown to decrease risks for heart disease, breast cancer, and endometrial cancer. Catechins are another type of powerful antioxidants that are found in all teas. Catechins protect the brain, so they help to prevent strokes and reduce Alzheimer’s and Parkinson’s symptoms. Because the oxidization process making oolong tea removes antioxidants, antioxidants are higher in the green-tea. Good thing we can drink this oolong flavour style green tea while keeping more antioxidants.
Different from common green teas from mainland China, this teas are grown around the 1,000M mark. It's colder at this elevation, so the leaves grow slowly taking in the daily environment of mist and sunshine.
When compared with mainland green teas, this kind is characterized by its more simple but pleasant and fresh aroma. It has a deep smell of spring flowers and fresh herbs, a dense sweet infusion with nicely refreshing and a long oolong aftertaste. No matter how long you brew it in a cup, there is no bitterness at all.
Such tea is perfect for the close of a dinner, and it reduces the sense of heaviness into the stomach and gives cheerfulness. In the heat, it will quench the thirst better than any common green tea. In the cold, it will warm with the hot smell of spring flowers. The cup of Taiwan green tea drunk in the morning will tone you up and cheer you up for a whole day. It is therefore the perfect meditative aid: it acts as a mild stimulant, without causing insomnia or nervousness. It refreshes and quiets.
Brewing Guide: Put 5 grams of tea in a teapot or Gaiwan. Pour 150ml of 85°C water in to the cup, and wait for 3 minutes until the tea leaves have dilated owing to the absorption of the water. It could be brewed for 3-5 times.