溪 Khe. 2025 Spring PiLoChun Green Tea
Notes & Flavors
Clams, Lima Bean, Green Yuzu, Soy Pulp
Deerland Grade / House Tea / smooth & tasty
This loose-, whole-leaf tea is properly crafted. Everyone can enjoy it daily.
Spring 2025
Cultivar. QingXinGan
SanXia Region. 700 m
Oxidation Level. Almost Non
Roasting Degree. None
This Taiwanese PiLoChun is full of green notes: the smell of dew on the grass, lima bean, reed, and clams have interwoven with a bit of citrus at its finishing. The liquid is light-bodied but layered in refreshing flavors. A reflection of spring in the tropical.
SanXia, formerly known as Sann-kak-íng 三角湧, is a town in northern Taiwan that being the center of green tea production on the island since the '50s. The town's tea-producing history can date 200 years ago, but it was never famous for processing green tea until the '50s. In 1949, the KuoMingTang (the Chinese Nationalist Party)-ruled government had been exiled from China to Taiwan for the loss of the Chinese Civil War. Millions of soldiers and officers in the troop had been brought alongside the retreat. While they were eagerly looking forward to setting up living here in Taiwan, some old habits still haunted them day and night—— including their carving of green tea.
Unlike the local Taiwanese people who enjoyed PauTsiong and Oolong tea the most, those who just relocated consumed merely green tea. Soon enough the tea farmers and tea makers in SanXia realized how the local tea cultivar: QingXinGan(A) is such a fit for green tea processing and went into production one after another. By modeling on the traditional Chinese BiLuoChun and LongJing Green Tea, a new style of Taiwanese Green Tea was established and sought after ever since.
About this tea
The easiest way of brewing
Taiwanese PiLoChun green 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 85°C hot water and let the tea steep for 10 min.
3. Pour the tea out and enjoy it. The leaf can remain in the pot and need no filtered away. Add more 90°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 Taiwanese PiLoChun
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 85°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 85°C water into the pot.
*Second to Fourth Infusion: 30-40 sec.
*Fifth & After: 1 min. and longer (the water temperature can be raised up to 95°C at this phase)
Please use soft drinking water for brewing, ideally with a TDS below 100 ppm and a pH between 6 and 7
台灣三峽青心柑仔種 台式碧螺春綠茶
癸 卯兔年春茶
鹿野茶房評選：選品。
常常喝，好好喝。
來自台灣綠茶茶區：三峽。清清甜甜，翻版自成一格的台式碧螺春揚著牧草、河蜆、和皇帝豆的香氣。
新北市三峽是台灣為數不多專製炒菁綠茶的產區。區內白雞山丘陵層疊，接連雪山山系，雲霧時濛密、氣候常涼爽；加以土質肥沃，開墾茶作的歷史已逾兩百年。地方特色品種青心柑仔，四季皆可小量摘採、小量製茶，讓三峽的茶農、茶家養成了與其他廠房式、產季集中式茶區全然不同的家庭式製茶樣貌：一年到頭上午看店，下午爬茶山，每天幾斤綠葉就可以翻炒出一盆茶。
三峽為什麼會開始做綠茶呢？1949年國共戰爭來到尾聲，從中國華中、華北敗走的國民黨部隊渡海來台。喝慣綠茶的將士在當時以包種茶、烏龍茶為主流、不怎麼產綠茶的台灣尋找家鄉味時，能夠日產茶乾的三峽茶家快速嗅到了商機，開始嘗試以中國的龍井或碧螺春綠茶製法為基礎，模擬出台式綠茶。三峽綠茶成功用鮮美緩解鄉愁，從此山頭嗡嗡嗡至今。
三峽碧螺春綠茶富有豆香與河鮮的甜味，茶湯清潤順口，尾韻飾以柑橘皮香，是具有台灣特色的在地綠茶。