Supreme Taiwan Cui Feng Verdant Peak High Mountain Oolong Tea


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Product Overview

Type: Oolong
Packaging: Bag
Origin: Taiwan

Because Cuifeng tea is not as well-known as Lishan tea, Cuifeng is often classified as Lishan, or Lishan (Cuifeng Tea Area). The reason for this is that the latitude is high, in the Gaolen tea area, close to the Lishan tea area, so many tea farmers claim that they are also Lishan tea.

In fact, Taiwan’s naming of tea is really not flattering—a place where tea is named, and suddenly, it seems that there are tea gardens everywhere. You see, there are countless teas and teas. For beginners, it would be strange if you are not confused. There are even more than a dozen kinds in a tea area!

In order to be more accurate, we will say that it is "Cui Feng Tea". Because it comes from the very authentic Cuifeng tea area. In fact, there are still not many opportunities for everyone to drink Cuifeng.

Cuifeng Tea Area was founded in 1981. Not strictly speaking, it is Nantou Renai Township, passing Qingjing Farm, Meifeng, and then turning left at Cuifeng Control Point into the Lixing Industrial Road. After passing through a virgin forest reserve, you will see the entire mountain tops, formed in rows. A large green tea garden, this is the Cuifeng tea area.

The altitude is from 1800-2200 meters (elevation to 2300 meters). The soil is yellow soil, which is slightly acidic and loose soil, which is very suitable for the growth of tea trees. Due to the high altitude and high latitude, clouds and mist all year round and low temperature environment also make the climate. The tea tree grows slowly, so the tea soup does not have a mysterious style.

So what is the taste of Taiwanese tea? Very authentic, very traditional, very comfortable, rich ripe fruit fragrance and the perfect combination of high mountain air. It may not be as good as Lishan and Dayu Mausoleum with its top-notch high-cooling temperament, but in fact, even those who drink the top Lishan and Dayu Ling can turn back to drink Cuifeng "from luxury to thrift".

As soon as the bag is opened, there is a strong fruity aroma-of course, you need to put your nose closer to the tea, otherwise you will not smell it. Take a closer look at the dry tea particles: very round, plump, dark green (stems visible). Put boiling water into the purple clay pot, then put the dry tea into it and shake it. The aroma of ripe fruit scattered at this time is truly unparalleled. This process of smelling incense is like poisoning. It is fatal! Very mature and mysterious, a pleasant fragrance. Unlike Lishan, Lishan seems more elegant, while Cuifeng is more atmospheric.

In fact, there are three processes for Cuifeng's brewing, the first is a porcelain pot, the second is a bowl, and the third is purple sand.


Tasting note

1st and 2nd infusions. Both are 20 seconds.

The first infusion gives us the feeling that the aroma of ripe fruit is volatile. In fact, people have been asking, what is the aroma of ripe fruits, so we think this tea should give you a fairly clear feeling. Drinking in the mouth, it is very smooth, but also very mellow, with a vivid fragrance! This infusion is really a bit like Lishan. No wonder some people say that this is Lishan tea.

On the basis of maintaining the first infusion, the second infusion is more satisfying because the sweet taste rises. The liquor turns from honey, green and yellow into a little yellow, and the soup was bright and pleasing to the eye! The pleasure in the throat is beyond words.

3rd and 4th infusions. Both are 25 seconds.

At this time, in fact, the tea soup has undergone some very subtle changes, that is, the clarity of the mountain charm. However, the tea soup with high pectin content, plus some mysterious mountain charm, makes this tea soup a little refreshing! But at this time, Hui Gan came uninvited.

5th and 6th infusions. Both are 30 seconds.

If this tea stops at 6th infusion, then it is a waste of such good tea. These two infusions truly embody the spirit of high cold tea. This tea at an altitude of 2,000 is actually a high cold standard in a strict sense.

But ask yourself, how many teas are really from more than 2000 meters?

You should know that for every 100 meters of altitude increase, the temperature drops roughly 0.5 degrees Celsius. The temperature determines the activity of enzymes in tea plants. The content of tea polyphenols and catechins in the new shoots of tea trees decreases with the increase in altitude and the decrease in temperature, thereby reducing the strong and astringent taste of the tea; while the content of amino acids and aromatic substances in the tea increases with the altitude The decrease in high temperature increases, which provides the basis for the refreshing taste of tea. The aromatic substances in tea will undergo complex chemical changes during the processing process, producing the fragrant aroma of certain flowers. For example, phenethyl alcohol can form a rose aroma. This is the reason why many mountain teas have some special aromas.

Although these two infusions are not as rich as the previous four infusions, they still maintain a very high-quality spirit. The tea is slightly sweet and fragrant. It has the wonderful taste of ripe fruit turning into ripe potato. The soup at this moment is still soft, thick, fresh and full of charm.

In fact, we don't want to discard this tea until we make 10th infusion. So the final advantage of this tea is given: extremely long lasting.

The tea farmer said that the first-rate Cuifeng, the price is twice its price, has long been bought by tea vendors to pretend to be first-class Lishan!

Why this tea can be regarded as a model of Taiwanese tea:

1. Ripe fruit aroma, rich pectin feel

2. Mysterious mountain charm appears in the fresh soup

3. The soup has a smooth entrance and a good return

4. Could be brewed for many times

5. Has an obvious cold brew character

6. Has a stronger aroma and taste than Lishan  

Brewing Guide: We highly recommend brewing Taiwan Oolong gongfu style to appreciate its many layers of flavor. High mountain oolong may be prepared in a regular teapot, an Yixing clay pot, or in individual cups. Use about 1 tsp. per cup (8 oz.) of water heated to 80-90°C (176-194°F). Infuse for 2-3 minutes and pour off. The leaves may be resteeped 6-10 times.


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