Eco-Farmed Lemongrass Black Tea
  • Eco-Farmed Lemongrass Black Tea
  • Eco-Farmed Lemongrass Black Tea

Eco-Farmed Lemongrass Black Tea

300.00 - 550.00
說明Flavor: Sweet Lemongrass aroma. Smooth, balanced character with evident Lemongrass notes over subtle honey/nutty flavor. Clean, refreshing and lingering finish.

Garden: This source is the most innovative and progressive tea producer we know. A husband and wife team cooperate with neighboring farmers to produce an impressive array of naturally cultivated tea in the historical tea growing region of Songbolin in Nantou County. From wild and heirloom tea strains to modern hybrid cultivars of tea, they have researched and developed eclectic processing methods to make some unique styles of tea.

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Their ideology of natural farming methods combined with their comprehensive knowledge of tea production that enables them to produce exclusive batches of tea inspires us to represent them to the best of our ability.
Harvest: Machine harvested.
Region: Songbolin, Nantou County, Taiwan.
Elevation: 400m
Tasting Notes
These leaves were infused with organic Lemongrass in the final stage of their processing, as they finished being rolled and dried. The distinct yet compatible characters of this fragrant Black Tea with the flavor enhancing qualities of Lemongrass provide a brew that is both soothing and refreshing. We've discovered that this tea works equally well as a cold brew or a hot brew. Our favorite method to date is to brew the tea with 95°C water at fairly strong concentration and then chill it to be served over ice. For those with a sweet tooth, a touch of honey is all it takes to make it sweet enough without compromising the original character of this brew.
Songbolin in Nantou County has a rich history in tea production over the last several decades. Initially a source of traditional specialty tea made from heirloom strains since the 1950's, it has transitioned through a phase of large scale mechanized production, and is now returning to its historical roots. The traditional tea production was unable to compete with the development of higher elevation tea production and became a producer of lower quality tea used for the beverage industry. This in turn was phased out by foreign competition for large scale economical tea production.
As a result, we have seen a very positive reincarnation specialty tea production in the last decade. This area is a major resource for an array of hybrid strains, most prominently Jin Xuan, Four Seasons Spring, and Tsui Yu , and most recently a return of heirloom strains such as Wuyi Oolong. These diverse types of tea are now being naturally cultivated and crafted with a fusion of traditional skill and modern methods to produce teas with unique characters.
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