Tea story

Sijichun, a name given from Four Seasons Spring tea cultivar, first found in Muzha area, was believed a hybrid of Wuyi cultivar and Qingxin cultivar. Mr. Lee, the tea farmer from Mingjian Nantou, transplanted this cultivar from Muzha to Mingjian, and found it high yield in every season. Therefore, Mr. Lee named the cultivar Sijichun Four Seasons Spring (means prosperous in four seasons). Nowadays, Sijichun is in a great demand in the Hand Shake Drink market globally. In addition to stringent management of planting, Taiwan fruity oolong tea (Sijichun) was handcrafted to refine into traditional oolong tea. This Four Seasons Spring oolong was strictly selected as...

Tie Guan Yin is a heavier fermentation type of oolong tea, and it is also with higher difficulty to produce, high fermentation, longer production time, and there are many differences in the aroma produced. Due to seasonal, geological, baking and other factors, it is roughly classified as variety, floral, fruity, honey, rosin, seasonal aroma and so on. After brewing and drinking, there is a thick layer of tea juice attached to the surface of the tongue and the upper jaw. A few minutes later of drinking, the throat is fluid. To better understand Tie Guan Yin's scent and flavor, let...

GABA is an amino acid that is produced by the human body. GABA stands for Gamma-aminobutyric acid. Its main function is to inhibit the firing of neurons in the brain. Because of this inhibitory function, GABA sends messages to the brain, spinal cord, heart, lungs, and kidneys to slow down.  GABA tea is an all-natural source of GABA. It was discovered more than 20 years ago by Japanese researchers looking for a natural method to preserve food. They discovered that tea which is oxidized in a nitrogen-rich atmosphere has a higher concentration of GABA elements than any other type of tea.   GABA tea production involves exposing fresh tea leaves to...