凝香 茶葉 50g || Taiwan Miss Autumn Black Tea 1.76oz

NT$ 420.00 NT$ 450.00
馬上買


敘述  

來自高海拔的紅茶,熱沖後,甜香餔鼻而來,茶湯就算冷了,不但不澀,反而有特殊的冷凝香,適合工作忙碌的你: 早上泡了茶,還來不及細細品嘗,就去處理公事,等到忙完,茶雖冷了,卻仍是一杯好茶。

♦來源: 台灣 南投縣

♦栽種方式: 自然農法,種植過程沒有使用農藥、除草劑、化學肥料。

♦外觀: 緊實索條狀


懷著 感恩的心,用心和力量

支持  守護這塊

上帝賜與的土地.....

堅持  自然的  台灣好茶

評論

First Impressions

Miss Autumn Black Tea came to me in a resealable black foil pouch. Not a whole lot of information is on the packaging, but that was easily remedied by going onto the Annie’s Tea Treat website (and with a little help from Google Translate). The tea itself consists of some beautiful large, wiry leaves.

The aroma of this black tea is a mix of plums and floral notes. These leaves were grown at a high altitude, in Nantou County of Taiwan. Miss Autumn Black Tea is a straight black tea. The aroma of the dry leaf is quite inviting because of the fruity notes.

Preparation

Annie’s Tea Treat recommends steeping Miss Autumn Black Tea in 100°C (212°F) water for 3-4 minutes. My initial step of Miss Autumn Black Tea was for 3 minutes with 5 teaspoons of leaves.

First Taste

Miss Autumn Black Tea steeps to a dark golden orange, with a really fruity aroma to it. I mostly smell plums and some apple notes, with a hint of flowery goodness in the background. The taste of this straight black tea is more complex than I anticipated. I get hints of plum, apple, and floral notes, as well as a honey sweetness that just plays very well with all of the flavours that I’m getting from this tea. I find that the honey notes linger at the end of each sip, which balances well with the initial burst of plum notes.

A Second Cup?

I resteeped Miss Autumn Black Tea four times, adding an extra 30 seconds for each subsequent steep. I found that as I continued to steep these black tea leaves, the flavour became less sweet and more floral. The apple and plum notes stayed pretty consistent while the honey and floral flavours became to shift. Overall, the tea had a nice flavour balance to it and was tasty throughout.

Due to the natural sweetness in the leaves, I didn’t find that the tea require any sweetener. That said, it is a black tea so I think it would take to the addition of sweetener quite easily.

My Overall Impression

I loved Annie’s Tea Treat’s Miss Autumn Black Tea. I really enjoyed this tea from dry leaf to resteeping. The flavour profile was well balanced between fruity, floral, and honey notes. I think this is a great tea to try straight, so you can experience the subtle changes in flavour with each steep. I really enjoyed the plum and honey notes the most with each steep.

http://onemoresteep.com/2019/02/08/annies-tea-treats-miss-autumn-black-tea/

包裝  

*全面升級為不透光鋁袋: 避免光和濕氣,造成茶葉的劣化

*每盒裝 50g /1.76oz原葉

沖泡說明 

茶具: 馬克杯

溫度: 100度沸水

茶葉量: 3g 茶葉

溫杯時間: 1分

浸泡時間: 原葉 3~4分鐘

♦茶湯顏色: 紅

保存

1. 水氣: 茶葉在製作的過程中,都會經過乾燥的程序,然後再抽真空、或是做成茶包,為的是避免殘留的水份造成茶味的變化,因為,茶葉本身很容易吸收空氣中的水分,所以開封後,應該將茶葉保存在乾燥的地方,如果家裡衣服就很容易發霉,使用除濕機也許是個不錯的方法。

2.陽光: 茶葉直接照射陽光,會導致茶味的變化,千萬不要用透明的容器來擺放你的茶葉。

3.溫度:低溫有助於保護茶裡的芳香物質,不會因為溫度提高就飛散掉了,但是已開封的茶葉,還是不要放冰箱比較好。

4.遠離氣味重的物質,因為茶葉很容易吸收空氣中的異味或香味

5.氧氣:如果你一次買了半斤裝的茶,最好是先將茶葉分裝成幾個小包,個別密封起來,等喝到的時候再打開,這樣比較容易保留茶裡的鮮味。


紅茶製程

1.室內萎凋

        將採收的茶葉送入製茶所內的通風處靜置,用來消散茶葉的水氣,製茶師稱這道工序為「消水」,原則上季節不同,消水程度也不同,茶葉隨著蒸發減少水份,進而產生香氣,開始微發酵。紅茶跟其它的茶種不同,並不需要日光萎凋。

2.揉捻

        製茶師以機器的方式搓揉這些茶葉,破壞茶葉組織,讓茶汁與芳香成份因擠壓而釋出於茶葉表層,原本一片一片的茶葉,最終因搓揉而捲縮為條索狀。

3.解塊

        茶葉揉捻過程中會有部份成為團塊的情形,必需將團塊狀的茶葉打散,防止揉捻帶來的高溫破壞茶葉品質。

4.補足發酵

        將揉捻完成的茶葉,均勻舖開接觸空氣,視天氣控制時間,讓茶葉在高溼度條件下發酵,時間的長短關係著紅茶的風味: 發酵時間短,香氣濃郁口感較淡薄,時間長則反之,紅茶在發酵過程裡,不斷氧化消除菁味,原本茶葉中的兒茶素轉化為茶紅質及茶黃質,茶紅質會影響沖泡的水 色,茶黃質則是香氣口感的決定因素。  

5.乾燥

        乾燥程序乃利用高溫,讓茶葉停止發酵及氧化作用。當茶葉的水份低於3%,茶味也就跟著定型,保存上便不易發生變質。