#Eat Taiwanese tea#COTE Oriental Beauty Tea
Selected from tea craftsmen in the Hsinchu-Miaoli area, sun withering and manual stirring are the traditional processes insisted by the old craftsmen. Not only can you drink the fragrance, but you can also taste the soup. Decades of craftsmanship are gathered in this chestnut cube. It tastes sweet and fragrant, like honey and grapes. The slowly dissolved tea aroma is rich and full, with a little tannin but not bitter. The aftertaste is elegant, as if a beautiful woman appears before your eyes.
｜Oriental Beauty Tea｜
Oriental Beauty Tea’s success does not depend on altitude, but on the number of small green leafhoppers. Its natural fruity and honey aroma will amaze even those who don’t often drink tea.
The origin of the name is also quite legendary. It is said that this tea was once presented to the Queen of England. The Queen saw the tea leaves stretching in the glass, which looked like a dancing beauty, so she named it "Oriental Beauty". But who is the Queen? Victoria or Elizabeth? There are many different opinions here. But no matter who it is, they cannot keep up with the development of Oriental beauty. Although a legend is just a legend after all, it still leaves behind a title that is so beautiful that it makes people yearn for it.
The name "Pengfeng Tea" is more reliable. It is said that a tea farmer named Jiang in Beipu did not spray pesticides at that time. During the harvest period, he found that the entire tea garden was damaged and the green leaves turned yellow-green and orange-red. The Hakka people cherish things and still pick the leaves, but how do they explain the color of the leaves? They had no choice but to continue the fermentation. Unexpectedly, the heavily fermented tea produced a natural aroma of ripe fruit and honey. It was bought at a high price by tea merchants in Taipei and became famous overnight! But no one believed this, so other tea farmers jokingly called it "Pengfeng" (bragging). From then on, Pengfeng tea became the common name in the Beipu area.
The secret to the flavor of Beauty Tea lies in the green leafhopper. The small green leafhopper is extremely small but still visible to the naked eye, about smaller than the nail of the little finger; it particularly likes warm, windless, foggy and humid hilly areas, so the Taoyuan, Hsinchu and Miaoli areas naturally became a rich production area. It has strong reproductive capacity and will survive as long as the environment is suitable, so tea gardens rarely use pesticides or chemical fertilizers. As long as all the conditions are met, it will be waiting for you.
The appearance of tea buds invaded by green leafhoppers is different from that of ordinary tea trees. The tender parts of the tea leaves turn from emerald green to yellow-green and orange-red. They appear small, wilted and malnourished due to repeated injuries and repairs. However, each of them is a mature tea bud whose growth cycle is precisely calculated by tea farmers. The resounding sound during tea making shows that they are full of quality.
This precious product, of course, also needs to be accompanied by a team of sharp-eyed and quick-handed tea pickers. In order to make the beauty tea with a natural sweet taste, the tea buds with one bud and two leaves can only be picked by hand. The better the tea buds, the smaller the buds. During the competition season, sometimes a whole day's worth of tea can only yield less than 2 kilograms.
The production process of Beauty Tea is similar to that of ordinary Oolong Tea: sunlight withering, indoor withering and gradual stirring, followed by pile fermentation and stir-frying. However, here, it is necessary to pause for a while and add a "stir-frying and then steaming" process. And why be bored? Because the tea buds of Beauty Tea are tiny, they need to be kneaded by hand into shape and to increase the concentration after frying. If you don't let the moisture recover at this time, there will only be broken leaves left after kneading, and you won't be able to drink anything. Beauty tea is small and cannot be rolled into a ball, but it is not a strip either. The tea processing plant calls it "flower type". As for whether it looks like a flower, it can only be understood but not described, and it is up to the tea lovers to judge freely. What is certain is that after rolling and twisting, the pieces are broken down and dried, and the oriental beauty with a flavor as delicate as a flower is ready.
The fun and legend of Beauty Tea could probably be told for three days and three nights. Its imaginative name, natural production environment and charming sweet taste have made it an internationally renowned tea in recent years. In addition to appreciating the floral, fruity and honey aroma of Beauty Tea, you can also observe the tea leaves after they are brewed. The graceful and orderly blooming of the tea leaves is worthy of the name of Oriental Beauty.
From Tea to Bar ＿ COTE Bar
Inspired by the trendsetting From Bean to Bar in the chocolate world, the dark chocolate component (cocoa solids) of chocolate is replaced with Taiwan's estate specialty tea, the tea flavor is extracted slowly and over a long period of time at low temperature with cocoa butter, the soy lecithin commonly used in chocolate is replaced with Taiwan's native golden pearl soybean powder, and only a small amount of clean-tasting rock sugar is used for seasoning. "Eatable Taiwanese Tea" is a brand new tasting experience of Taiwanese tea.
#ICA Asia Pacific Gold Award 2019
Taiwan tea
Oriental Beauty Tea
#Fine tea chocolate
Selected from tea craftsmen in the Hsinchu-Miaoli area, sun withering and manual stirring are the traditional processes insisted by the old craftsmen. Not only can you drink the fragrance, but you can also taste the soup. Decades of craftsmanship are gathered in this chestnut cube. It tastes sweet and fragrant, like honey and grapes. The slowly dissolved tea aroma is rich and full, with a little tannin but not bitter. The aftertaste is elegant, as if a beautiful woman appears before your eyes.
｜Oriental Beauty Tea｜
Oriental Beauty Tea’s success does not depend on altitude, but on the number of small green leafhoppers. Its natural fruity and honey aroma will amaze even those who don’t often drink tea.
The origin of the name is also quite legendary. It is said that this tea was once presented to the Queen of England. The Queen saw the tea leaves stretching in the glass, which looked like a dancing beauty, so she named it "Oriental Beauty". But who is the Queen? Victoria or Elizabeth? There are many different opinions here. But no matter who it is, they cannot keep up with the development of Oriental beauty. Although a legend is just a legend after all, it still leaves behind a title that is so beautiful that it makes people yearn for it.
The name "Pengfeng Tea" is more reliable. It is said that a tea farmer named Jiang in Beipu did not spray pesticides at that time. During the harvest period, he found that the entire tea garden was damaged and the green leaves turned yellow-green and orange-red. The Hakka people cherish things and still pick the leaves, but how do they explain the color of the leaves? They had no choice but to continue the fermentation. Unexpectedly, the heavily fermented tea produced a natural aroma of ripe fruit and honey. It was bought at a high price by tea merchants in Taipei and became famous overnight! But no one believed this, so other tea farmers jokingly called it "Pengfeng" (bragging). From then on, Pengfeng tea became the common name in the Beipu area.
The secret to the flavor of Beauty Tea lies in the green leafhopper. The small green leafhopper is extremely small but still visible to the naked eye, about smaller than the nail of the little finger; it particularly likes warm, windless, foggy and humid hilly areas, so the Taoyuan, Hsinchu and Miaoli areas naturally became a rich production area. It has strong reproductive capacity and will survive as long as the environment is suitable, so tea gardens rarely use pesticides or chemical fertilizers. As long as all the conditions are met, it will be waiting for you.
The appearance of tea buds invaded by green leafhoppers is different from that of ordinary tea trees. The tender parts of the tea leaves turn from emerald green to yellow-green and orange-red. They appear small, wilted and malnourished due to repeated injuries and repairs. However, each of them is a mature tea bud whose growth cycle is precisely calculated by tea farmers. The resounding sound during tea making shows that they are full of quality.
This precious product, of course, also needs to be accompanied by a team of sharp-eyed and quick-handed tea pickers. In order to make the beauty tea with a natural sweet taste, the tea buds with one bud and two leaves can only be picked by hand. The better the tea buds, the smaller the buds. During the competition season, sometimes a whole day's worth of tea can only yield less than 2 kilograms.
The production process of Beauty Tea is similar to that of ordinary Oolong Tea: sunlight withering, indoor withering and gradual stirring, followed by pile fermentation and stir-frying. However, here, it is necessary to pause for a while and add a "stir-frying and then steaming" process. And why be bored? Because the tea buds of Beauty Tea are tiny, they need to be kneaded by hand into shape and to increase the concentration after frying. If you don't let the moisture recover at this time, there will only be broken leaves left after kneading, and you won't be able to drink anything. Beauty tea is small and cannot be rolled into a ball, but it is not a strip either. The tea processing plant calls it "flower type". As for whether it looks like a flower, it can only be understood but not described, and it is up to the tea lovers to judge freely. What is certain is that after rolling and twisting, the pieces are broken down and dried, and the oriental beauty with a flavor as delicate as a flower is ready.
The fun and legend of Beauty Tea could probably be told for three days and three nights. Its imaginative name, natural production environment and charming sweet taste have made it an internationally renowned tea in recent years. In addition to appreciating the floral, fruity and honey aroma of Beauty Tea, you can also observe the tea leaves after they are brewed. The graceful and orderly blooming of the tea leaves is worthy of the name of Oriental Beauty.
From Tea to Bar ＿ COTE Bar
Inspired by the trendsetting From Bean to Bar in the chocolate world, the dark chocolate component (cocoa solids) of chocolate is replaced with Taiwan's estate specialty tea, the tea flavor is extracted slowly and over a long period of time at low temperature with cocoa butter, the soy lecithin commonly used in chocolate is replaced with Taiwan's native golden pearl soybean powder, and only a small amount of clean-tasting rock sugar is used for seasoning. "Eatable Taiwanese Tea" is a brand new tasting experience of Taiwanese tea.
#ICA Asia Pacific Gold Award 2019
Taiwan tea
Oriental Beauty Tea
#Fine tea chocolate