凝 Gîng. 2023 Spring Paochung Tea
Notes & Flavors
White Garland-Lily, White Champaca, Honeydew Melon Peel, Lotus
Deerland Grade / Quality Tea / a memorable tea for the enthusiast
It is balanced, delicate, and with several distinctive, outstanding characteristics.
Spring 2023
Cultivar. CuiYu
PingLin Region. 500 m
Oxidation Level. Light
Roasting Degree. None
About this tea
This Paochung Tea crafted with cultivar CuiYu performs impressively with its abundant fragrance; slight astringency may garnish the finishing of this tea and intrigues the mouth-watering sensation. The tea liquid is light-bodied with a mild crispy tone; layered with floral flavors. A real treasure of spring.
The crafting technique of Paochung Tea was first developed and promoted by two tea makers, Wei Jing-Shi 魏靜時 and Wang Shui-Jin 王水錦, in 1912's Formosa Taiwan, thus letting the tea that could "capture the floral fragrance without being scented“ earns its position in the tea world ever since.
Crafting an exquisite specialty tea starts with the corresponding plucking standard, and the famous „One-Bud-Two-Leaves“ standard is not meant for every tea, especially not for a classic Paochung.
The corresponding plucking for a specialty Taiwanese Paochung Tea should be:
When the current seasonal flush has just developed into one bud with five to six leaves on the stem; and the apical tea shoot has opened from its natural curled-up form, pluck the shortly unfold tea shoot and the two to three following young leaves. The leaves should still be very tender, plump, and in light minty-green color. Before the tea crafting, tea makers must carefully guard the plucked fresh leaves against stacking.
The easiest way of brewing Paochung Tea; Hot & cold
Hot Brewing
1. Place 4 g tea leaf in a pot with a capacity of 500 to 550 ml
2. Fill the pot with 95°C hot water and let the tea steep for 15 min.
3. Pour the tea out and enjoy it. The leaf can remain in the pot and need no filtered away. Add more 95°C hot water for more infusions
Cold Brewing
1. For every 500 ml tea, use 5 g tea leaf
2. Steep the tea leaf with water for 12 hours in a 4-6°C environment (regular household refrigeration)
3. Pour the tea out and enjoy it
Please use soft drinking water for brewing, ideally with a TDS below 100 ppm and a pH between 6 and 7
Tasting Paochung Tea
1. Fill boiled water into a pot with a capacity of 120 to 150 ml. Seal the pot with a lid and wait 90 sec. then empty the pot.
2. Place 6 g tea leaf in the empty pot and wait 90 sec.
The remaining heat and moisture inside the pot would extract the hydrated aroma out of the tea leaf. Open the lid and smell the hydrated Steam Note.
3. Fill the pot with 95°C hot water and let the tea steep for 50 sec.
Pour the tea out and taste the Tea Flavor thus enjoying the Tea Note at the same time.
4. Smell and observe the Post-Brew Note that is lasting at the bottom of the cup and the steeped leaf. Repeatedly make another infusion by pouring 95°C water into the pot.
*Second & Third Infusion: 30-40 sec.
*Fourth & Fifth Infusion: 50 sec.
*Sixth & After: 1 min. and longer
Please use soft drinking water for brewing, ideally with a TDS below 100 ppm and a pH between 6 and 7
台灣坪林翠玉種 包種茶 壬寅虎年冬茶
鹿野茶房評選：佳品。
香氣飽滿；茶湯細緻；小壺泡變化層次分明。可品可藏的師級作。
1945年，改制後第一任茶業改良場場長的吳振鐸先生從日治時期的機構前身「台灣總督府殖產局附屬製茶試驗場」留下的五千多株實生苗裡選育適合本土茶作的品種。將編號#2027、#2028、#2029三支強勢品系交予農民種植，觀察實地生態，成了後來茶農口中的「二七仔」、「二八仔」、和「二九仔」。二七仔、二八仔、和二九仔的父母株裡都有品種「硬枝紅心」。二七仔是硬枝紅心和甲某的獨子；而二八仔和二九仔則是硬枝紅心和乙某生的一雙。雖然三個孩子長相不同、風味各異，但都要叫硬枝紅心一聲爸母。
1982年選育結果出爐，二七仔編選成為品種名『翠玉』的「台茶十三號」。
氣味張揚的翠玉做起包種茶、輕發酵烏龍茶特別驚人。品種香帶野薑花、帶梔子花、再帶點曇花和玉蘭香，在經驗老道的製茶師手中成形，一篩一篩香到灌頂，簡直打翻了香水瓶。
這支翠玉種包種茶正是經典範例，其茶湯雖帶微澀感，但不至於打擾品飲經驗，甚至回甘度因而相對強勁。整體來說是一支展現翠玉種特質恰到好處的茶，等待聞香而來的人驚喜品味。