流 Liû. 2026 Spring Paochung Tea
Notes & Flavors
White Garland-Lily, Enokitake, Clams, with a Milky Undertone
Deerland Grade / House Tea / smooth & tasty
This loose-, whole-leaf tea is properly crafted. Everyone can enjoy it daily.
Spring 2026
Cultivar. The 28th
PingLin Region. 500 m
Oxidation Level. Light
Roasting Degree. None
About this tea
This Paochung Tea crafted with PingLin's local cultivar "The Twenty-Eighth 二八仔" is the classic definition of a Paochung itself. The tea liquid bears a texture similar to essential waters, bright, smooth, and full of delicate flavors; a perhaps crisp and refreshing rush on the palates can be caused by the mix of umami and floral notes. It is perfect to serve this tea in both heat-brew and cold-brew.
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 100°C hot water and let the tea steep for 7-8 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 (Most Recommended)
1. For every 500 ml tea, use 5 g tea leaf
2. Steep the tea leaves in water for 4-5 hours at 22°C (room temperature), then transfer them to a 4-6°C environment (regular household refrigeration) for an additional 5-8 hours
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 100°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 100°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
台灣坪林二八仔種 包種茶 丙午馬年春茶
鹿野茶房評選：選品。
常常喝，好好喝。
說起「二八仔」這個地方品種，就不能不提他鼎鼎大名的兩個姊妹—— 「金萱」和「翠玉」。
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，三個孩子都因為優異的表現被提名加入「台茶系列」。可惜最後關頭，評審決定三取二，淘汰了身家、才藝與二九仔重疊性高的二八仔。過關的二七仔和二九仔則分別擔當為品種名『金萱』的「台茶十二號」、及品種名『翠玉』的「台茶十三號」，風靡市場。
金萱，標誌的品種香是討喜的牛奶、芒果、和鳳梨甜。兼以適製性高，無論綠茶、白茶、烏龍茶、紅茶各種茶湯做來圓潤不澀口，是年輕一輩製茶師的入門愛。種植上也擄獲茶農的心：樹勢茂盛，抗旱又抗蟲，一年可至四採。不只已成為目前全台灣種植面積最廣的品種，也在許多東南亞茶區如泰國、越南生根茁壯。
氣味張揚的翠玉不如金萱百搭，但做起包種茶、輕發酵烏龍茶特別驚人。品種香帶點野薑花、帶點梔子花、再帶點曇花和玉蘭，在經驗老道的製茶師手中成形，一篩一篩香到灌頂。
而二八仔呢？
雖然沒辦法加入茶改場養成的「台茶系列」、也沒被正式命名，但曾進入決賽的二八仔還在部分茶農的園子裡佔著一席之地。二八仔的氣息不如翠玉豔麗，但她的花香細緻而溫婉；二八仔做的茶湯不如金萱厚實，但她的水韻輕盈且順口。這支包種茶清爽宜人、甘甜絲滑，是已難得一見的二八仔品種代表作，值得細細品嚐。