Zhengyi Tieguanyin Guiyuan Crisp

"In the day of the smog, the longan scented the 10,000-year-old, the fire was simmered in the fire, and the Nanxi harvested the caves." The old kiln of the Tainan Dongshan baking longan was described. Baking longan is a time-consuming and labor-intensive work. It is made of longan wood and slow-fired. It takes six to seven days from the time of receiving the roasting. It often turns up and down in the middle to ensure that the roasting bed is evenly heated. The first two days are thick. The branches are baked, and then the twigs are used to adjust the heat. The roasted longan, with a reddish brown color and a woody aroma, is a traditional flavor that the machine cannot replace. ⟪正欉铁 观音茶⟫ Tieguanyin tea, originated in Anxi, Fujian Province, was introduced to Taiwan since the Qing Dynasty. The Mucha Guide is the birthplace and main producing area of Taiwan Tieguanyin Tea, especially the Zhengyi Tieguanyin Tea made from Tieguanyin tea. . After a slight withering Tieguanyin tea, the degree of fermentation is about 15-30%, and then repeated roasting to develop a unique throat. Tieguanyin tea soup amber, strong and mellow, with a sweet taste in the slightly simmered, pure and weak fruit sour taste, strong back and throat, strong aroma and lasting. Name of the product: Zhengyi Tieguanyin Guiyuan Crisp Ingredients: longan filling (winter melon, maltose, longan, sugar, palm oil), cream, cake powder, bread flour, sugar, eggs, tea Net weight: 48 grams (a) Quantity: 10 into Shelf life: 45 days * This product contains wheat and eggs * This product does not contain preservatives, please eat as soon as possible. * Please avoid direct sunlight, store at room temperature or refrigerated * This product uses salt-free fermented butter imported from the Netherlands, so please feel free to eat. Origin / manufacturing methods Made in Taiwan handmade