Cloudy Valley, Formosa tea

Taiwanese teas can be paired with desserts based on this principle:
“Sweet with green, dairy with black, nuts with oolong."

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Sweet with Green

This refers to desserts without dairy flavors, such as mung bean cakes or date-filled pastries. The natural sweetness of green tea complements these treats while balancing any richness, enhancing the overall harmony.

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Dairy with Black

Dairy-rich desserts pair well with robust black teas, such as Assam or Ruby Red. The creaminess of the dessert softens the slight astringency of the tannins in black tea, while the bold aroma of the tea retains its spotlight without being overshadowed by the richness of the cream.

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Nuts with Oolong

Nut-based desserts pair perfectly with lightly roasted oolong teas. The natural oils and roasted aroma of nuts align beautifully with the caramelized, roasted fruit notes and fire-toasted nuances of the oolong, creating a balance where neither overpowers the other.

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Variations: Lightly Oxidized Oolong and Dried Fruits

For lightly oxidized and lightly roasted oolong teas, such as floral oolongs, dried fruits are a better match than nuts. The floral notes in the tea harmonize with the fruity sweetness, creating a delightful interplay of flavors.

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A Unique Pairing: Dong Ding Oolong and Dark Chocolate

Dong Ding Oolong’s full-bodied flavor pairs exceptionally well with the richness of dark chocolate. The tea’s depth and the chocolate’s intensity resonate like long-lost friends reconnecting, their familiar harmony rekindled with each sip of tea and bite of chocolate.

Origins and Early Development of Tea

1. Mythological Period:
   • Shennong Tasting Hundreds of Herbs: According to legend, Shennong (circa 2737 BCE) discovered tea’s detoxifying properties, introducing it as a medicinal plant.
   • Shennong Bencaojing: This ancient text highlights the medicinal value of tea, emphasizing its ability to clear heat, detoxify, and stimulate the mind.
2. Pre-Qin and Han Dynasties (21st century BCE – 220 CE):
   • Tea was used primarily as a medicinal or boiled drink but was not widely consumed.
   • The earliest written record of tea appears in the Book of Songs (Shijing) under the term “荼,” believed to be an ancient word for tea.

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The Rise of Tea as a Beverage

1. Wei, Jin, and Northern and Southern Dynasties (220–589 CE):
   • Tea consumption gained popularity, particularly among scholars.
   • Religious circles (Buddhism and Taoism) promoted tea for its ability to aid meditation and foster clarity of mind, further spreading tea culture.
2. Sui and Tang Dynasties (581–907 CE):
   • The Tang Dynasty marked the golden age of tea culture.
   • Chajing (The Classic of Tea): Written by Lu Yu (circa 760 CE), this book became the first tea monograph in the world, laying the foundation for tea production, consumption, and culture.
   • Tea became an integral part of social occasions, enjoyed by the imperial court, scholars, and commoners alike.

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The Maturity and Diversification of Tea Culture

1. Song Dynasty (960–1279 CE):
   • Tea culture peaked with the rise of the “whisked tea” method, emphasizing the artistry of tea preparation.
   • Tea became intertwined with art forms such as teaware design, tea paintings, and poetry.
   • Tribute Tea System: The state rigorously managed the production and supply of high-quality teas.
2. Yuan Dynasty (1271–1368 CE):
   • Under Mongol influence, milk tea became popular.
   • Tea was further integrated into the lifestyles of frontier ethnic groups, serving as a crucial medium of cultural exchange.

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Tea’s Popularization and Global Influence

1. Ming and Qing Dynasties (1368–1912 CE):
   • The Ming Dynasty introduced loose-leaf tea, replacing the compressed tea cakes of the Tang and Song Dynasties, simplifying tea preparation.
   • During the Qing Dynasty, tea became a daily habit across all social classes, with distinct regional tea customs emerging (e.g., Gongfu tea, gaiwan tea).
   • Tea trade flourished, with Chinese tea exported to Europe, Asia, and the Middle East, catalyzing the global spread of tea culture.
2. Modern Era (1912 – Present):
   • Tea varieties have diversified, with green, black, oolong, dark, white, and yellow teas gaining global popularity.
   • Chinese tea arts and ceremonies have been widely promoted domestically and internationally, making tea a significant medium for cultural exchange.

Some basic factors before brewing a tea:

• Tea-to-Water Ratio
• Temperature
• Utensils
• Time

Photo by: NIKOLAY OSMACHKO

Tea-to-Water Ratio:

The ratio of tea leaves to water significantly impacts the flavor of the tea liquor. For tasting purposes, a standard ratio of 1:50 is used. When brewing tea for personal enjoyment, you can adjust the ratio according to your preferred strength (1:30 to 1:60).

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Temperature:

Temperature is a crucial factor. Different teas require different brewing temperatures:

• High temperature (95–100°C): Suitable for teas like oolong and black tea.
• Medium-high temperature (80–90°C): Ideal for teas like Oriental Beauty.
• Medium-low temperature (60–75°C): Best for green teas.

If the temperature is too high, the tea may turn bitter. If it’s too low, the aroma and flavor may not develop fully. However, the optimal brewing temperature can vary slightly depending on the tea producer and roasting method.

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Utensils:

Choosing the right brewing utensil often feels complicated. Traditional tools like teapots and gaiwans may seem cumbersome, especially in office settings, while mugs can be imprecise for controlling tea flavor. However, the primary consideration for utensils is their cooling rate:

• Clay teapot: Retains heat the longest, suitable for teas like oolong that can withstand high temperatures.
• Gaiwan (lidded bowl): Cools quickly, ideal for delicate teas like green or pouchong teas that require precise temperature control.
• Mug: Starts cooling quickly but slows down later. Though not ideal for brewing fine tea, it is the most convenient option for office use. To achieve better results, consider using a method similar to the tea tasting cup style (e.g., a small 150ml mug).

Photo credit: Mr_Stein via Visual hunt / CC BY-NC-SA

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Time:

Brewing time is often a source of confusion. With the variety of tea processing methods in Taiwan, brewing preferences can vary widely. A simplified approach is as follows:

• Apart from green teas prone to bitterness and black teas like Ruby Red that can become astringent, high-quality teas generally withstand longer brewing times.
• Start with a tasting cup method, steeping for 3–5 minutes, and gradually reduce the time to find your preferred flavor profile.

If you still feel uncertain or anxious about the brewing steps or timing, consider trying our Effortless Tea Brewing Method or the Half-Cup Mug Brewing Method.

Photo credit: 页 景 via VisualHunt / CC BY-NC-ND

關於茶的基本認識, 可以分成【茶】、【器】、【法】、【品】四個區塊。




【茶】茶的定義: 狹義的定義為以茶樹品種的葉子，進行發酵或烘焙等製程
而製成的茶乾。



茶的種類- 以發酵程度分

青(清)茶: 

半發酵茶 (發酵程度18~60%)，茶湯為金黃至褐色，一般常說的烏龍茶為青茶
下的一種分支品系，重視香氣以及焙火的搭配

→ 常見台灣茶種: 烏龍/ 高山/ 凍頂/ 金萱/ 四季春



紅茶:

全發酵茶 (發酵程度100%) 

→ 常見台灣茶種: 台灣阿薩姆/ 紅玉，茶湯多為深紅色，重視香氣以及滋味的醇厚



綠茶:

為不發酵茶 (發酵程度0)且製程只殺青而不烘焙，茶湯為翠綠至黃綠色，重視茶湯的
"鮮活甜"

→ 常見台灣茶種: 碧螺春



白茶:

為不發酵茶(發酵程度0)且製程有極少量烘焙乾燥或曬乾，茶乾上仍有許多毫毛


黑茶:

在茶葉完全發酵與烘焙後, 再經過一段時間的陳放與麴菌作用, 茶湯多呈黑褐色且混濁

→ 代表茶種: 普洱茶





茶的種類- 以烘焙程度分生、熟茶

焙火可以減少茶葉的含水量，並讓茶在高溫下產生"梅納反應"，增加茶的香氣。



生茶: 指沒有經過焙火工序的茶

熟茶、半生熟茶: 有經過焙火工序的茶，通常還會用"幾分火"來說明烘焙的程度

*例外: 普洱的生熟茶指的是是否經過"渥堆發酵"的程序

<<前言>>

為了因應現代人忙碌跟快節奏的生活, 我們一直在研究更適合現代人的泡茶方式。

但這種方式必須保留傳統壺泡/ 蓋杯泡法能泡出來的水平以及特色, 或許能更進一步的, 在茶品的香氣、滋味跟餘韻都能確保之下, 創造出更直覺、更友善的品茶體驗。

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§ 關於馬克杯的選用, 請選擇杯口直徑在7~8cm左右的馬克杯, 如果杯口太大容易造成降溫太快, 某些高溫時才顯現出來的香氣可能會較不明顯

對於我們推薦的馬克杯泡法, 詳細的泡法步驟如下:

準備兩個馬克杯 (或一個馬克杯+ 一個放茶包的容器), 放入茶包至馬克杯中

倒入定量的熱水 (水量如同每款茶在App上建議的c.c.數, 約ㄧ般大小之馬克杯的5-6分滿)

等待App泡茶的提示(嗅聞各階段的香氣)以及沖泡時間, 由App動態的提示, 可以讓使用者更容易理解茶品的香氣特性。

時間到! 把茶包自馬克杯中拿起, 放入裝置茶包的容器中

開始享用! 此時App會提示聞香、品嚐、以及餘韻等品飲的要訣! 

 

Learn more | 了解更多

Download App | 下載 App

 

為了因應現代人忙碌跟快節奏的生活, 我們一直在研究更適合現代人的泡茶方式。

但這種方式必須保留傳統壺泡/ 蓋杯泡法能泡出來的水平以及特色, 或許能更進一步的, 在茶品的香氣、滋味跟餘韻都能確保之下, 創造出更直覺、更友善的品茶體驗。

在此向您推薦, 台灣雲谷的馬克杯泡法– 半杯泡法。

在多年的使用馬克杯泡茶過程中, 常發現, 如果水量減少滋味會變更濃, 這是很合理的, 但為什麼氣味也變得明顯而突出了?

經過觀察發現, 茶湯的香氣(揮發性物質)隨著熱水的蒸汽上升, 由杯中上升的過程中, 因為馬克杯的杯緣的溫度較低, 所以茶水蒸氣冷凝在馬克杯的杯緣, 變成了茶水珠。

而茶在低溫時的香氣偏向花香、蜜香 (一般我們在壺泡時, 小茶杯杯底的茶香), 加上原本茶水蒸氣的高溫香型, 相當於各種溫度的香氣都同時存在, 這是造就了半杯馬克杯比全滿馬克杯更香的原因之一

另一個原因是馬克杯杯緣的導引, 香氣都是直線往上, 更容易集中讓使用者聞到, 而全滿的茶水容易潮四面八方擴散, 香氣較不集中。

這兩個主要的原因, 造就了半杯比較香的特殊現象, 在此分享給您!

P.S. 實際上沖泡的時候, 不需要特別拘泥於"半杯"這個概念, 大約5-6成滿的水量都是可以的, “半杯"泡法的概念在於幫助聞香, 而茶湯的滋味濃淡主要還是取決於"茶水比"的。

 

 

 

泡茶四要訣: 

• 茶水比
• 溫度
• 器具
• 時間

Photo by: NIKOLAY OSMACHKO

茶水比: