＃龍 眼 炭 焙 鐵 觀 音
Longan Charcoal Roasted Tieh-Kuan-Yin
嚴選台灣烏龍茶胚
由經驗豐富老師傅使用龍眼木炭文火烘焙(每30分鐘至1小時翻動一次)
數十小時文火不間斷的焙製而成，茶湯呈琥珀紅色，口感甜醇
且經過長時間存放和覆焙，茶性溫潤
隨著存放的時間越久，滋味會越來越醇厚柔和，可作為傳家珍藏之陳年好茶
Handpicked Oolong tea leaves roasted using Longan charcoal over
a slow fire (stirred every 30 minutes to an hour) for dozens of hours.
The red-amber-coloured tea tastes sweet and has a mild flavour.
It grows mellow and subtle with time. Stored properly charcoal roasted
Tieh-Kuan-Yin can be a treasured family heirloom.
龍眼木炭
Longan charcoal
嚴選龍眼木蔭乾後鋸成段，進窯內採高溫800度以上燜燒
接著進行封窯，窯內無多餘氧氣助燃，使其熄火、冷卻，進而炭化
Carefully selected Longan wood is burnt at 800 °C or above inside a klin and is sealed in it.
Without oxygen, the fire stops and the burnt Longan wood cools down and carbonises.
為何使用龍眼木炭來烘焙？
主要能提供遠紅外線滲透型熱源，促使茶葉裡的咖啡因、茶鹼、單寧酸等結構裂解，進而降低咖啡因成分
Why Longan charcoal?
Longan charcoal provides far Infrared heat and breaks down caffein,
theophylline and tea tannins inside tea leaves, lowering the amount of caffein in tea.
龍眼木焙老茶流程：
1.搗碎龍眼木炭
2.鏟木炭入爐內
3.將爐內木炭打扎實
4.引火(讓木炭平均受熱)
5.燒紅的木炭蓋上一層灰(用過的龍眼炭灰)
6.整灰(灰的厚度及密度影響氧氣進入爐火的速率,造成熱度的不同)
7.文火烘焙(每30分鐘至1小時翻動一次),10小時以上
Longan Charcoal Roasting:
1.Crushing longan charcoal
2.Spreading the crushed Longan charcoal in the furnace evenly for even heat distribution
3.Beating it repatedly
4.Starting a fire
5.Spreading a layer of Longan charocal ash on top of the red charcoal.
6.Arranging the ash based on the need (The ash layer thickness and density heavily impact the amount of the oxygen in the furance and the heat insentity.)
7.Roasting tea leaves over a slow fire and stir the leaves every 30 minutes to 1 hour for more than 10 hours.
＃建 議 沖 泡 方 式
水溫：98度 / 水量：120毫升 / 茶葉量：3公克 / 沖泡時間：3 - 5分鐘
Brewing suggestions (Tea strength could be adjusted based on personal preference.)
Temperature: 98 °C / Water amount: 120 ml / Leaf amount: 3 grams / Steep time: 3-5 minutes
＃產 品 規 格
品名：龍眼炭焙鐵觀音
成份：烏龍茶
產地：台灣
重量：150gx1包
保存期限：二年
