【COTE Tea Chocolate】Taiwanese Tea_Muzha Zhengyi Tieguanyin

｜Muzha Zhengjian Tieguanyin｜ As the representative tea species of Taiwan Kung Fu tea, Tie Guan Yin can be said to be the most complex special tea. Originating from Wuyi and Anxi areas in China, during the Guangxu period of the Qing Dynasty, Tieguanyin tea seedlings were introduced from Anxi by Zhang Haimiao and Zhang Haoqian and planted in Zhanghu Mountain in Muzha, making Muzha the main planting area for Tieguanyin tea. Although the tea species comes from Anxi, roasting is a method developed by Taiwan itself. Generally speaking, it is commonly known as Tieguanyin. Most of the time, it refers to roasted spherical oolong tea made according to the tea-making method of Tieguanyin. Those who use Tieguanyin varieties are top-grade, and are specially called "Zhengjian Tieguanyin". The tea-making process of Tieguanyin is extremely cumbersome and time-consuming. After picking, it needs to be withered in sunlight, withered indoors, fried, rolled, first baked, wrapped in cloth, and baked. In particular, the wrapping and kneading is a unique process: when the initial baking is not dry enough, use the cloth to roll it into a ball, and then gently rotate the ball, and then bake it slowly to make the tea curl and knot tightly. Produces a strong aroma. The shape of Tieguanyin is curled into a spherical shape, the color is reddish brown and oily, the tea soup is bright and amber, the aroma is rich and deep, the taste is mellow, slightly astringent, and sweet, with a pure and weak fruit acidity. Talking about roasting, Zhang Kunlin, a tea master who has been making tea for nearly 40 years, said this: "Fire enters (fire enters), but there is no fire smell, so the roasting cannot be too carbonized." Can seven bubbles have a fragrance. However, in recent years, the trend of drinking tea has changed, and the roasting fire has become lighter, and because the Tieguanyin variety of tea trees are not easy to care for and the yield is small, fewer and fewer people make Zhengjian, and the taste of Tieguanyin is becoming more and more rare... Tieguanyin is the most The so-called "Guanyin Yun" has the floral fragrance like orchid like osmanthus, the honey fragrance formed by roasting, the weak fruit and sour gas inherent in the Zhengjian Tieguanyin variety, and the long-lasting lingering fragrance that wraps around the lips and tongue for a long time. throat rhyme. How can you not protect this smell~ From Tea to Bar ＿ COTE Bar Inspired by From Bean to Bar, which is a trend-setter in the chocolate world, the dark chocolate component (cocoa solids) of chocolate is replaced with the special tea from the estate in Taiwan, and the tea flavor is slowly extracted with cocoa butter at a low temperature for a long time, and flavored with a small amount of clean-flavored rock sugar. , plus Taiwan's native Jinzhu soybean powder (natural emulsifier). "Eat Taiwanese tea" is a brand new taste experience of Taiwanese tea. #eat taiwan tea #Muzha Zhengjian Tieguanyin #boutique tea chocolate