11 Saturday Oct 2014
Posted in Chinese, Roast Tea, Tea Quality, Virgin tea
今年的老茶出爐了，為了使茶的儲存更便利與美觀，從年初我們就開始尋找陶藝家幫我們量身訂做，手拉坏的土窯甕！為了這一個拉坯的茶甕、你知道嗎？我們排隊足足超過了半年。
每一甕都是獨一無二，好東西真的需要等待！
提盒設計
我們的包裝求字是我最困擾的難題，後來感謝書法家朋友”許志聖”老師情義相挺贈我墨寶，茶葉禮盒才能順利製作。
紐約畫家好友kerri 是一位現代又細心的女生，繁忙的工作外幫我畫”中國國劇臉譜”這一個部份我們也等了一年以上。(今年是女生國劇臉譜、明年是男生國劇臉譜喔！)
設計的部分是設計師妹妹親自幫忙，製作紙盒的成全紙器王老闆來回宜蘭數次、溝通、修改
還有我的好友們跨刀力挺幫我封罐，感恩在背後付出和支持的朋友們！我們老茶，因為有你們才能從無到有一點一滴的完成。
我們以2002年製成的宜蘭烏龍茶
存放期間只是選擇通風乾燥的場所，讓茶葉在長期酶化作用下，產生特殊香氣與口中不斷變化的層次感，這就是我們推出的2014年老茶。
01 Tuesday Jul 2014
Posted in English, Tea Quality, Virgin tea
Tags
A virgin forest is a piece of land that has never grown tealeaves or crops. Virgin tea is the first harvest on this land since its first reorganization for water and land conservation and establishment of irrigation facilities.
It takes three years to have the first harvest of tealeaves from virgin tea trees, which yield 1/20 of other mature tea trees.
Virgin tea is special in that the tea trees are fresh and vigorous, and so are its shoots. Virgin tealeaves are thicker and can produce tea that is more flavorful than others. Virgin tea is also special in that it is limited in quantity, supreme in quality, and thus much more expensive in price.
Jhentea 