Feature
“Jadeite Royal Tea” is the tea takes the most effort and most complicated procedures among tea products. Starting from picking the tea leaves, it is like a marathon with no rest for more than three days and two nights, and the sun is the key starter. Without the sun, " Jadeite Royal Tea " will not be made today. Sunlight is the most important step in determining the aroma, tea taste, and base of the tea. Through the withering of the sun, the tea leaves are naturally fermented. With natural light, the fragrance, richness, mellow, rhyme and beauty of the tea are grown, so that " Jadeite Royal Tea " displays the warm and sunny flavour, attaining a cup of T4 premium Taiwan Tea.
Beginning Mind of T4清茶達人
The tea leaves swaying in the wind have been crafted by complicated procedures, for fragrant tea stretching in cups. T4清茶達人 began with " Jadeite Royal Tea ", strive to make every cup of Taiwanese tea sparkle as gem, making the whole world fall in love with it.
From the tip of tea garden to the high-quality golden tea soup in the cup, the experienced tea masters work with nature to carefully craft and create the light dance of the " Jadeite Royal Tea ".
Plucking
The master accurately controls the temperature and humidity, and execute in the morning when there is no dew. After picking, the tea leaves are sent to sun withering field immediately.
Sun withering
Sunlight plays a decisive role in this stage. Natural sunlight can reduce the moisture content of tea by 8-15%. The master flips the leaves from time to time to ensure that each piece of tea can be adequately taken care of.
Indoor withering
In a constant temperature and humidity indoor environment, the tea is allowed to ferment steadily, and constantly stirred to promote the action of enzymes and polyphenols, remove the bitterness and raw taste in the tea, and control tea fermentation degree. Let it rest for another 8-10 hours to give the tea a special aroma and taste.
Frying
Place it in a frying furnace at a temperature of 300-350℃ and stir fry for 6-8 minutes, and begin initial rolling and drying, and fix the flavor. The master's frying usually takes a whole night to finish.
Rolling and Shaping
Each tea leaf must be rolled 32 times on average to form the unique ball shape of Taiwanese tea, and allow the tea to ferment again to make tea fragrance and aftertaste stronger.
Baking and drying
Dry the tea at a temperature of 110~120℃ to remove the off-flavor of tea, and use the high temperature to stop the enzyme activity after frying, that the fermentation of tea will stop, and tea will end up with a special roasting aroma after drying.
