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HGT華剛傳誦-馥貴紅烏龍｜LiShan Alpine (Estate) Red Oolong Tea
梨山紅水烏龍 100g
產季 / 春、秋、冬
產地 / 大梨山地區
海拔 / 1700至2100公尺
香氣 / 焦糖烤果蜜香帶輕微熟果甜香
滋味 / 甘醇濃郁、厚實綿密 口感層次豐富帶甜果及熟果滋韻
工藝 / 中重氧化，中烘焙
Season / Spring, Autumn, Winter
Plantation / Da Lishan area
Elevation / 1700 - 2000 m
Aroma / Caramel roasted honey with slightly ripe fruit sweetness
Taste / Complex and smooth
Cultivar / Chin Shin Oolong
Shape / Bolled
medium-heavy oxidation , medium roasting
產季 / 春、秋、冬
產地 / 大梨山地區
海拔 / 1700至2100公尺
香氣 / 焦糖烤果蜜香帶輕微熟果甜香
滋味 / 甘醇濃郁、厚實綿密 口感層次豐富帶甜果及熟果滋韻
工藝 / 中重氧化，中烘焙
Season / Spring, Autumn, Winter
Plantation / Da Lishan area
Elevation / 1700 - 2000 m
Aroma / Caramel roasted honey with slightly ripe fruit sweetness
Taste / Complex and smooth
Cultivar / Chin Shin Oolong
Shape / Bolled
medium-heavy oxidation , medium roasting
- 廠商名稱華剛茶業有限公司
梨山紅水烏龍，產自臺中市和平區及南投縣仁愛鄉之高海拔產區，日夜溫差大形成茶菁內豐富的果膠質，以傳統凍頂烏龍工藝，輔以重萎凋，中重氧化，中烘焙製程。
結合可遇不可求的小綠葉蟬叮咬下的茶菁,產生天然悠雅、層次豐富的蜜果甜香、木質熟果香及秀雅的高山花果香。茶湯溫潤厚實,濃郁甘醇,琥珀茶湯風味獨特多元,是喜愛傳統凍頂或普洱茶、大紅袍風味的雅士,一定不能錯過的特殊茶品。
Lishan Red Water Oolong is grown in the high-elevation tea areas of Heping District, Taichung City and Renai Township, Nantou County. The large temperature difference between day and night forms the rich pectin in the tea leaf. The traditional Dong ding oolong technique is supplemented by heavy withering, heavy oxidation, and a medium roasting process.
Combined with the tea cyanines resulting from the bitten tea leaves by the rare green leafhoppers, it produces a natural, elegant, richly layered aromas of sweet fruit, woody, ripe fruit, and alpine flower. The tea soup is warm and thick, rich and mellow, and the flavor of the amber tea soup is unique and multifaceted.
It is a special tea product that must be experienced by those who like Dong Ding, Pu'er or Dahongpao teas.
結合可遇不可求的小綠葉蟬叮咬下的茶菁,產生天然悠雅、層次豐富的蜜果甜香、木質熟果香及秀雅的高山花果香。茶湯溫潤厚實,濃郁甘醇,琥珀茶湯風味獨特多元,是喜愛傳統凍頂或普洱茶、大紅袍風味的雅士,一定不能錯過的特殊茶品。
Lishan Red Water Oolong is grown in the high-elevation tea areas of Heping District, Taichung City and Renai Township, Nantou County. The large temperature difference between day and night forms the rich pectin in the tea leaf. The traditional Dong ding oolong technique is supplemented by heavy withering, heavy oxidation, and a medium roasting process.
Combined with the tea cyanines resulting from the bitten tea leaves by the rare green leafhoppers, it produces a natural, elegant, richly layered aromas of sweet fruit, woody, ripe fruit, and alpine flower. The tea soup is warm and thick, rich and mellow, and the flavor of the amber tea soup is unique and multifaceted.
It is a special tea product that must be experienced by those who like Dong Ding, Pu'er or Dahongpao teas.