810 Amber Muscatel Oolong Tea

810 Amber Muscatel Oolong Tea

In the cool, high-altitude tea gardens of Taiwan, a rare phenomenon occurs. Green leafhoppers, appearing only under specific conditions, bite select tea buds. Of these bitten buds, only 10% survive to become harvestable tea—making this one of the rarest teas in the world. But the complexity doesn't end there.

After careful hand-selection and processing, the precious leaves undergo a 60-hour roasting over longan charcoal—a painstaking process that requires constant monitoring and masterful technique. The result is a tea of extraordinary depth: deep amber liquor, ripe fruit aroma, and the signature honeyed muscatel taste that has made bug-bitten oolongs legendary.

This is not just tea—this is the culmination of nature's rarity and human mastery, worthy of collection and reverent appreciation.

The Complexity of Production

Step 1: Natural Selection by Leafhoppers
Green leafhoppers rarely appear in high-altitude tea gardens. When they do, they bite only select tea buds, triggering a natural defense response that creates unique flavor compounds. However, this process is extremely delicate—only 10% of bitten buds survive and develop properly. This natural selection makes the raw material exceptionally rare.

Step 2: Meticulous Hand-Selection
Each surviving bud must be carefully inspected and hand-selected. Only the finest specimens, showing the right balance of leafhopper bite and healthy growth, are chosen for processing.

Step 3: Expert Processing
The tea undergoes careful withering, oxidation, and rolling—each step calibrated to preserve the unique compounds created by the leafhopper bite.

Step 4: 60-Hour Longan Charcoal Roasting
The most demanding step: 60 continuous hours of roasting over longan charcoal. This traditional method requires constant temperature monitoring, periodic turning, and masterful judgment. The longan charcoal imparts subtle sweetness and depth while developing the tea's amber color and complex flavor profile.

Why This Tea is Collector-Worthy

• Extreme Rarity – Only 10% harvest success rate from leafhopper-bitten buds
• Complex Production – Multi-step process requiring exceptional skill and 60+ hours of labor
• Traditional Craftsmanship – Longan charcoal roasting is a dying art, mastered by few
• Unique Flavor Profile – Honeyed muscatel taste cannot be replicated artificially
• Limited Availability – Dependent on natural leafhopper activity and weather conditions
• Aging Potential – Can be stored and will continue to develop complexity
• Cultural Significance – Represents the pinnacle of Taiwanese tea craftsmanship

Flavor Profile

Aroma: Ripe fruit, honey, muscatel, with subtle longan sweetness
Liquor Color: Deep amber
Taste: Honeyed muscatel with layers of ripe fruit
Texture: Smooth and rich
Aftertaste: Medium, sweet and lingering
Floral Note: 6/10
Fruity Note: 10/10

Tea Info

• Origin: High Mountain, Taiwan
• Variety: Bug-Bitten Oolong (Oriental Beauty style)
• Special Process: Green leafhopper-bitten buds
• Harvest Success Rate: Only 10%
• Roasting: 60-hour longan charcoal roast
• Flavor Profile: Ripe fruit, muscatel, honeyed sweetness
• Caffeine: Low
• Series: Classic Series
• Weight: 100g

Brewing Guide

Tea Leaves: Use flattened tea leaves at the bottom of your teapot
Water Temperature: 95°C or above (203°F+)
Steeping Time:
• First infusion: 50 seconds
• Second infusion: 40 seconds
• Third infusion: 40 seconds
• Add 5 seconds per steep after that
Infusions: 6+ infusions

Storage: Store in a cool, dry place away from sunlight and strong odors. This tea can be aged for further complexity.

Perfect For

✓ Serious tea collectors seeking rare, complex teas
✓ Connoisseurs of bug-bitten oolongs
✓ Those who appreciate traditional charcoal roasting
✓ Special occasions and meaningful gifts
✓ Building a collection of exceptional Taiwanese teas
✓ Anyone fascinated by the intersection of nature and craftsmanship

"A rare harvest kissed by nature, transformed by 60 hours of fire and mastery. This is tea as art, worthy of collection and reverence."

810 琥珀蜜香烏龍茶

在台灣涼爽的高海拔茶園中,一個稀有的現象發生了。小綠葉蟬僅在特定條件下出現,叮咬精選的茶芽。在這些被叮咬的茶芽中,只有10%能存活並成為可採收的茶葉—使其成為世界上最稀有的茶之一。但複雜性並未在此結束。

經過精心手工精選和加工後,這些珍貴的茶葉還要經歷長達60小時的龍眼木炭烘焙—這是一個耗費心力的過程,需要持續監控和大師級的技術。結果是一款具有非凡深度的茶:深琥珀色茶湯、成熟果香,以及使著名蟲咬烏龍茶成名的標誌性蜜香葡萄味。

這不僅僅是茶—這是大自然稀有性與人類精湛技藝的結合,值得收藏與尊重欣賞。

生產的複雜性

步驟1: 小綠葉蟬的自然精選
小綠葉蟬在高海拔茶園中很少出現。當它們出現時,只叮咬精選的茶芽,觸發自然防禦反應,創造獨特的風味化合物。然而,這個過程極其精細—只有10%的被叮咬茶芽能存活並正常發育。這種自然精選使原材料異常稀有。

步驟2: 細膩的手工精選
每個存活的茶芽都必須經過仔細檢查和手工精選。只有最優質的樣本,展現出小綠葉蟬叮咬與健康生長的正確平衡,才會被選中加工。

步驟3: 專業加工
茶葉經過精心的萎凋、氧化和揉捻—每一步驟都經過校準,以保留小綠葉蟬叮咬所產生的獨特化合物。

步驟4: 60小時龍眼木炭烘焙
最要求的步驟:連續60小時的龍眼木炭烘焙。這種傳統方法需要持續的溫度監控、定期翻動和大師級的判斷。龍眼木炭賦予微妙的甜味和深度,同時發展出茶的琥珀色澤和複雜風味輪廓。

為什麼這款茶值得收藏

• 極端稀有 – 小綠葉蟬叮咬茶芽僅有10%收成成功率
• 複雜生產 – 多步驟過程需要非凡技術和60小時以上的勞動
• 傳統工藝 – 龍眼木炭烘焙是正在消失的藝術,僅少數人掌握
• 獨特風味 – 蜜香葡萄味無法人工複製
• 供應有限 – 依賴自然小綠葉蟬活動和天氣條件
• 陳化潛力 – 可以儲存,將繼續發展複雜性
• 文化意義 – 代表台灣茶工藝的巔峰

風味輪廓

香氣: 成熟果香、蜂蜜、葡萄,帶有微妙的龍眼甜味
茶湯色澤: 深琥珀色
口感: 蜜香葡萄與層次豐富的成熟果香
質感: 順滑豐富
餘韻: 中度,甘甜持久
花香調: 6/10
果香調: 10/10

茶葉資訊

• 產區: 台灣高山
• 茶類: 蟲咬烏龍(東方美人風格)
• 特殊工序: 小綠葉蟬叮咬茶芽
• 收成成功率: 僅10%
• 烘焙: 60小時龍眼木炭烘焙
• 風味輪廓: 成熟果香、葡萄、蜜香甜味
• 咖啡因: 低
• 系列: 經典系列
• 重量: 100克

沖泡指南

茶葉: 使用扁平茶葉放在茶壺底部
水溫: 95°C或以上
沖泡時間:
• 第一泡: 50秒
• 第二泡: 40秒
• 第三泡: 40秒
• 之後每泡遞增5秒
可沖泡次數: 6次以上

保存: 存放於陰涼乾燥處,遠離陽光和強烈氣味。這款茶可以陳化以獲得更多複雜性。

適合對象

✓ 尋求稀有、複雜茶品的資深茶葉收藏家
✓ 蟲咬烏龍的鑑賞家
✓ 欣賞傳統木炭烘焙的人
✓ 特殊場合與有意義的禮物
✓ 建立台灣特殊茶收藏
✓ 迷戀於大自然與工藝交會的人

「一次被大自然觸碰的稀有收成,經過60小時的火與精湛技藝轉化。這是茶作為藝術,值得收藏與尊重。」