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Tea leaves

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March、April、May、June、September 、October、November、December

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Yilan:Sansing , Dongshan , Datong,Jiaosi, Jhuangwei , Hualien : Rueisuei , Yuli,Taitung:Luye , Beinan , Taimali , Miaoli : Miaoli City , Zaociao , Sanwan , Touwu , Sanyi , Shihtan , Toufen , Hsinchu:Luye , Beinan , Taimali , Miaoli : Miaoli City , Zaociao , Sanwan , Touwu , Sanyi , Shihtan , Toufen , Hsinchu:Sindian, Sijhih , Shenkeng , Linkou,Shihding,Pinglin, Shihmen , Pingsi,Sansia, Taoyuan : Dasi ,lyujhu, Longtan , Gueishan , Fusing , Yangmei , Dasi,Nantou:Lugu , Mingjian , Jhushan , Jhongliao , Shueili , Sinyi , Yuchih , Renai,Nantou City,Chiayi:Meishan , Jhuci , Fanlu , Alishan , K a o h s i u n g : Liouguei , Pingtung : Manjhou

Tea leaves

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The tea leaves are tender with a flower flavor, greenish-yellow color ,and aroma.
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Tea bag; Tea powder
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Black tea chicken;Oolong chicken filet;Braised dongpo pork with puer; Smoked goose in tea saurce;Smoked salmon with tea smoked pig's knuckle with tea; Steamed cod with pouchong tea;Smoked roe with tea
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Polyphenolic compounds(Catechins, Amino acid, Mineral), caffeine, fluorine, folic acid,calcium,iron, flavonoids, carbohydrate,vitamin C,vitamin E,carotene, saponin,zinc,selenium,manganese
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Tea leaves should always be kept dry. Good tea always smells good. The tea liquid should remain clear and free of impurity, and the shape of good tea leaves in the liquid should be whole and even.
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In the different producing area and different baking methods, it has different names, as:Top oolong Tea, Biluochun Tea, Pouchong Tea, Tie Kuan Yin , Puer Tea, black tea…as=>Sansing:Shangjiiang Tea;Datong:Yulan Tea;Jiaosi:Wufong Tea;Dongshan:Su-Hsin Tea;Yuli:Dongjiiou Tea ;Rueisuei:Wuhe Tea ;Luye:Fulu Tea;Beinan:Chulu Tea

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