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HGT華剛傳誦-客家美人｜Hakka Oriental Beaty Oolong Tea
東方美人茶(白毫烏龍茶) 25g
產季 / 夏
產地 / 臺灣桃園、新竹、苗栗、坪林、石碇
海拔 / 300 至 900公尺
香氣 / 濃郁蜜香與熟果味
滋味 / 層次豐富，厚實飽滿
工藝 / 重氧化度，無烘焙
Plantation /Taoyuan, Hsinchu, Miaoli, Pinglin, Shiding
Elevation / 300 - 900m
Season / Summer
Aroma / Strong honey and ripen fruit aroma
Taste / Multi-layered thick and full flavor
Cultivar / Chin Shin Oolong
Shape / Twisted
Heavy oxidation, none roasting
產季 / 夏
產地 / 臺灣桃園、新竹、苗栗、坪林、石碇
海拔 / 300 至 900公尺
香氣 / 濃郁蜜香與熟果味
滋味 / 層次豐富，厚實飽滿
工藝 / 重氧化度，無烘焙
Plantation /Taoyuan, Hsinchu, Miaoli, Pinglin, Shiding
Elevation / 300 - 900m
Season / Summer
Aroma / Strong honey and ripen fruit aroma
Taste / Multi-layered thick and full flavor
Cultivar / Chin Shin Oolong
Shape / Twisted
Heavy oxidation, none roasting
- 廠商名稱華剛茶業有限公司
產自臺灣北部茶區，目前以臺灣桃園市、新竹縣、苗栗縣及新北市坪林、石碇為主要產區。因其茶芽白毫明顯，又名為白毫烏龍茶。是半氧化青茶中氧化程度最重的茶品，由於兒茶素幾乎超過一半以上被半氧化，故不會產生任何菁臭味。東方美人茶的採收必須在炎夏六、七月，農曆芒種至大暑間。茶葉白毫肥大，葉身呈白、綠、黃、紅、褐五色相間，濃郁蜜香、熟果味，西方飲茶人士譽之為東方美人。
獨特的熟果香和蜜香，來自小綠葉蟬的叮咬而產生，稱之為「著涎」，茶葉品質的好壞決定在「著涎」的程度與香氣口感之平衡。
前兩泡建議以 85–90℃沖泡，第三泡後水溫可稍微逐泡增加。
Originates from the tea region in Northern Taiwan. Today, the main places of production include Taoyuan City, Hsinchu County, Miaoli County and New Taipei City’s Pinglin and Shiding. As the silver tips (Bai Hao) of its tea buds are very obvious, it is also called Bai Hao Oolong Tea. It has the heaviest oxidation degree among semi-oxidized Oolong Tea. As almost more than half of the catechin is oxidized, it does not produce any grassy odor. Oriental Beauty Tea has to be harvested in the hot summer, during June and July, between the solar terms of Mangzhong and Dashu, of the Lunar calendar. The tea leaf has plump silver tips, and the leaf body has five colors: white, green, yellow, red and brown. It has a rich honey aroma and ripe fruit taste, and is reputed as Oriental Beauty by western tea lovers.
The distinctive ripe fruit and honey aroma is due to the bites of tea jassids (Jacobiasca formosana), known as their “saliva”. The quality of the tea leaves depends on the degree of the “saliva” and the balance of the aroma and mouthfeel.
80-90°C is recommended for the first two brews. Gradually increase the temperature after the third brew.
獨特的熟果香和蜜香，來自小綠葉蟬的叮咬而產生，稱之為「著涎」，茶葉品質的好壞決定在「著涎」的程度與香氣口感之平衡。
前兩泡建議以 85–90℃沖泡，第三泡後水溫可稍微逐泡增加。
Originates from the tea region in Northern Taiwan. Today, the main places of production include Taoyuan City, Hsinchu County, Miaoli County and New Taipei City’s Pinglin and Shiding. As the silver tips (Bai Hao) of its tea buds are very obvious, it is also called Bai Hao Oolong Tea. It has the heaviest oxidation degree among semi-oxidized Oolong Tea. As almost more than half of the catechin is oxidized, it does not produce any grassy odor. Oriental Beauty Tea has to be harvested in the hot summer, during June and July, between the solar terms of Mangzhong and Dashu, of the Lunar calendar. The tea leaf has plump silver tips, and the leaf body has five colors: white, green, yellow, red and brown. It has a rich honey aroma and ripe fruit taste, and is reputed as Oriental Beauty by western tea lovers.
The distinctive ripe fruit and honey aroma is due to the bites of tea jassids (Jacobiasca formosana), known as their “saliva”. The quality of the tea leaves depends on the degree of the “saliva” and the balance of the aroma and mouthfeel.
80-90°C is recommended for the first two brews. Gradually increase the temperature after the third brew.