What kind of tea does Taiwan alpine tea belong to?
At present, the so-called alpine tea is a general term for tea produced in mountainous areas with an altitude of one kilometer or more. Among them, Taiwan Alpine Camellia is particularly famous, and Taiwan Alpine Camellia is mostly produced in Chiayi County and Nantou County of Taiwan Province.
In Chiayi County and Nantou County of Taiwan Province, there are emerging tea areas with an altitude of 1000 to 1300 meters. The climate in mountainous areas is relatively cold and the average sunshine time is short, so the catechin content in tea is relatively low, so the bitterness of tea will be reduced.
Taiwanese alpine tea is also a variety, mainly divided into li mountain alpine tea, Alishan tea, Dayuling tea, Jin Xuan tea, American ginseng oolong tea, Sijichun tea and many other varieties.
The main characteristics of Taiwan alpine tea are soft leaves, thick leaves, dark green and shiny color, honey green and yellow tea soup and resistance to brewing. However, because of the different origins of Taiwan's alpine tea, the tastes after brewing are also different, such as fragrance, tea fragrance and fruit fragrance.
Taiwan's alpine tea has the saying that "seven bubbles are fragrant", which means that a pot of alpine tea can be brewed for more than seven times. When brewing alpine tea, we should pay attention to the amount of tea, which is normally around seven to ten grams.
Secondly, we should pay attention to the choice of tea sets. It is best to choose pottery porcelain, teapot or Jingdezhen bowl cover, while pure water or mineral water is selected as water. Then there is the requirement of water temperature, and it is best to brew with boiling water.