Traditional Iron Goddess Tea (whole leaf and handcrafted)
Information
Cultivar | Blend with Iron Goddess (Hong Xin Wai Wei Tao) & JinXuan
MuZha Region | 120 m
Roasting Degree | Medium
Whole leaf, Single-estate, Single-origin, Small batch, Handcrafted, Handpicked, No aroma added
Tasting Notes: Walnut ,Oat, Scorched rice, Caramel, Honey Melon, Lemon, Raisin
5g tea leaves for 600-700 ml water
| Weight | 50g |
| Made in | Taiwan |
| Brand location | Germany |
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Has your tea become too bitter after steeping for a long time? That’s because the quality of your tea is not good. Tea was once regarded as a healing herb in many tea regions. If you drink too much bad tea for a long time, it could affect your health. Deerland's tea sommeliers were trained and certified by Taiwan’s governmental Tea Research Agency (TRES). They source, produce and roast the tea leaves with a special eye for exquisite quality. Thus, they create only the finest blends according to their taste. Some have worked in international agricultural nonprofit organizations and combine a cultural view of tea. With a natural science perspective on the product they know each step must be closely monitored from leaf to cup. In addition, they endeavour to promote Taiwanese tea culture and history by curating many cultural events cooperated with Taiwan Tourism Bureau, Taiwan Ministry of Culture and museums in Germany. Taiwan is an island tea region where tea production technology has been evolving for nearly 400 years. With the benefit of many mountains and the varied terroirs, the microclimate is extremely distinctive for growing a variety of excellent tea. As a result, one can find a rich and historical tea making technique. Bao Zhong and Oriental Beauty were developed in the 19th century and Roasted Black Oolong in the 21st century, primarily in Taiwan. In addition, manufacturing technology for Light Oxidized Rolled Oolong was first disseminated in Taiwan in the 20th century. Tea farmers and the government Tea Research & Extension Station are the biggest drivers in the development of tea varieties. The popular varieties of Oolong, Sijichun, Jhinhsuan and Cuiyu were originally introduced in Taiwan and later made their way to the world market. This shows that the tea industry in Taiwan is in a constant state of creative change from generation to generation. The establishment of Taiwan's tea culture is inextricably linked to its history as a cultural melting pot. Ultimately, Taiwan's own unique tea aesthetic has emerged.
