Varietal品種：Green Heart Oolong 青心烏龍
Location: 300 meters from the Taiwan Yushan National Park range. This tea area is located amongst the conifer forests. The cool temperate mountain is shrouded in mist. This mist keeps the humidity high and reduces the time the tea trees have under the sun. This area has a very low tea yield because of its location.
Features: The fragrance of the tea gardens among the forests is fresh air like no other. The high mountain air mixed in with the tea gives a crisp preview to what your cup of tea may taste like.
Our tea is hand harvested and processed. This ensures complete control and care over every leaf.
(It is cold up on the mountain. Heat is used to raise the temperature of the indoor withering room to help facilitate proper oxidation of the tea leaves. )
To stop oxidation, the leaves are heated in the tumbling machines.
After the leaves come out of the tumbler, they are ready to be rolled and dried.
The leaves get passed through the drying machine. Like a giant toaster oven, the leaves move slowly along a conveyer belt under consistent heat.
After the first pass through the drying machine, the leaves are then shaped by kneading and twisting.
The leaves then get rolled into balls of cloth, which compresses the leaves and helps to maintain the balled oolong shape.
Ball shaped oolong leaves, ready to be steeped and enjoyed.
Aroma: the traditional process can bring out many unique notes from within the leaf. A complex range of juniper wood, dark wood, or sweet fruity floral orchids can be detected.
Fig A: 160cc Glass Gaiwan容器 Fig B:第一次出湯茶樣 The leaves after the first steeping.
How to enjoy tea making!
Steeping Time Technique Temp Advice Notes
The leaves after steeping overnight for more than 13 hours.
The dry tea leaves do not need to be refrigerated to maintain its fresh flavor. Simply store in a cool, dry, airtight place. Do not refrigerate!
The tea she is enjoying in this picture is a cold-brew, made the night before. Do you want to enjoy the taste of Jade Mountain tea with us?
器具與環境的選擇 ! 理念的表現方式。
Do you have teas that have been sitting on your shelf for so long that they lost their aroma and flavor? Or maybe, sometimes you want to mix different teas to blend a new flavor? Here are some simple ways to roast your own tea in your own kitchen.
One way to process tealeaves is to roast them. Roasting reduces the water content of the tealeaves at their primary process, it also lowers the amount of impure content resulted from the lengthy tea-making process. Roasted tealeaves are more stable in fragrance and quality and are able to be preserved better for a longer period of time.
Use one of the following roasting tools to roast your tea:
Place water-absorbent paper in a rice cooker. The amount of tealeaves roasted in the cooker cannot exceed 0.5 cm in height. Do not cover the rice cooker fully, leave some space so that steam can go vaporized. Do not add water in the rice cooker and keep the cooker in the heat-preserving mode when roasting. It takes at least 3 to 4 hours before tealeaves change when roasted in a rice cooker. But the plus side is, it is easy to clean a rice cooker and it produces less odor; also, roasting tea in a rice cooker does not change tealeaves so rapidly that tealeaves might get ruined in just a blink of the eye when left unattended.
Your oven should not have the smell of BBQ meat or cakes. Place water-absorbent paper in an oven. The amount of tealeaves roasted in the oven cannot exceed 0.5 cm in height. Preheat your oven to 80℃. Remember to stir and toss tealeaves frequently. Tealeaves are expected to change in 10 minutes and you can start tasting your tea now. An oven is good in that it takes shorter time for tealeaves to change, but that also means tealeaves undergo a more drastic change when roasted in an oven and are more easily to get burned.
Professional tealeaves roasting oven:
Don’t forget to stir and toss tealeaves so that they can be roasted evenly. Be gentle when you stir so that you can avoid the smell of scorching resulted from the tea dust that fall into the oven and got burned.
Heat induced from roasting changes the impure contents, tannin and catechuic acid in tealeaves. This change lowers the bitter and acerbic tastes and brings out the sweetness in the tealeaves.
The changes of tea are defined by the changes in their bitter and sweet tastes. It is not difficult to roast tea and I encourage you to give it a go. Roast just a small amount of tealeaves each time you try, and I am sure you will get the result you love the most. Just do it! You might not roast your tea to its perfection, but the taste of imperfection itself is just equally worth exploring.
Roast at 60℃ for about an hour and you will see obvious changes in tealeaves.
Making your tea with water at the temperature of 95℃
The color of tea changes after you heat them up.
After sitting the roasted tealeaves for a few days (We called it awakening tea), the fragrance of the tea gets stronger.