Tea Powder

Using Nantou tea area's Sijichun tea, the tea leaves are instantly sterilized through steam, which allows the tea leaves to retain more nutrients and have a greener color with a slight seaweed fragrance.

Oolong tea from the high mountain areas of Nantou is used. The tea leaves undergo a semi-fermentation process and are then roasted repeatedly over a long period of time in a bamboo basket with far infrared rays. The roasting temperature is such that the tea leaves are ripe, fragrant, and rich in tea flavor, and the ground tea powder naturally tastes sweet.

Carefully selected Ceylon black tea, its soup color is bright red, it is a fully fermented tea. Its chemical components are almost all oxidized. It contains rich catechin oxidation products such as theaflavins and theaflavins compounds. The higher the theaflavins content, the better the quality of the black tea. Theaflavins can warm the body and promote metabolism. It can also be used with ginger powder

It is a cross between wild Taiwanese tea and Burmese large-leaf tea. It has a bright red tea color and a rich tea aroma. It has a unique fragrance. In addition to the natural cinnamon aroma, it also has a hint of mint. It was once praised by black tea experts as Taiwan's unique "Taiwan Fragrance". It is a very unique variety, and its flavor is often unforgettable.

Tieguanyin is a heavily fermented tea, and the heavy roasting process makes the tea mature and full-bodied with a rich aroma, and the flavor lingers in the throat for a long time.