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常有朋友問起,茶的海拔愈高品質愈好,是不是真的?要解答這個問題,大家得先了解,高海拔對於茶葉的影響,以及成就一支好茶有哪些要素? 首先,為什麼大家喜歡高海拔?許多老茶友會回答:「因為比較甘甜,口感厚實。」,沒錯,因為高海拔地區日夜溫差大,夜晚的低溫減緩呼吸作用,使茶樹生長較慢、較厚實,累積了較多有機質和果膠;而高山雲霧和緩了部分日照,有利於茶葉中胺基酸的形成。胺基酸是茶湯中「甘」味的來源,而果膠豐富,則造成濃稠的口感。但說到這,大家如果以為這就叫「好茶」,就太愧對一位位辛苦製茶的師傅們了! People often ask: is the higher altitude, the better the tea?To answer this question, we have to understand the influence of altitude to tea, and what are the factors for a good tea. Why does people like alpine tea? Some senior tea lovers might say: cause it tastes sweeter, and with fuller body. That is because the big temperature difference between day and night in high altitude makes the tea trees grow slower, thicker in body, and thus accumulate more organic matters and pectin. Besides, the mist in the mountain reduces the amount of direct sun light, therefore...
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Classification of Chinese Tea

0 comments | Posted by Dennis Chiu on
Chinese Tea has two major classification systems: Chinese classify them with six major categories as Green Tea, Yellow Tea, White Tea, Celadon Tea, Black Tea, and Dark tea. Taiwanese classify them by levels of fermentation: Non-fermented ( Green and Yellow Tea), Semi-fermented ( White and Celadon Tea), Full-fermented ( Black Tea), and Post-fermented ( Dark Tea).   "Green Tea" is the little girl immersing in spring sunlight. "Yellow Tea" is the well-read lady ponder alone windowsill. "White Tea" is the sun-full quilt in the chilly autumn afternoon. "Celadon Tea" is the multivariate "Black Tea" is the "Dark tea" is the...
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