Post Qiu Wang Tieguanyin (240g/20pack) first appeared in WWTea 环球茶叶.

The road on the Dong Ding Mountain near Lugu Township, Taiwan is very steep and foggy. The tea farmer needs to “froze” their feet when they go to pick tea on the mountain otherwise they might fall down. Hence, they call the top of the mountain “洞顶Dong Ding” which mean the frozen top, and the foot of the mountain “冻脚Dong Jiao” which mean frozen feet. The production is limited and precious.

This tea has a half-round ball shape, in dark green color with a natural fresh fragrance. The liquid is orange-yellow, taste mellow, thick and with Osmanthus aroma. Comes with a strong sweet after taste.

Post Taiwan Dong Ding Oolong Tea (200g) first appeared in WWTea 环球茶叶.

[How To Brew]

Ratio: 1g Tea Leaves : 20ml Water

Water Temperature: 100°C

Post Taetea – Lao Cha Tou (1801) first appeared in WWTea 环球茶叶.

Apart from the ‘Purple Sky’ mark left by history, its deep historical base often causes a surprisingly aging process in the late period.

The teacake is round and thick, the tea leaves are thick and sturdy, yellow-green color with appropriate tightness.

The liquid is in bright orange-yellow color, taste smooth, sweet, refreshing with a hint of aging aroma.

Post Taetea – 8582 (1901) first appeared in WWTea 环球茶叶.

Origin Most of the raw materials of Taatea Pu’er tea come from the birthplace of tea trees in the world – China Yunnan Menghai County, the core production area of Pu’er Tea. Technology The Taetea Processing Technology was selected into the National Intangible Cultural Heritage of China, boasts rich technical content, constantly innovate the blending technology and fermentation technology. Thus Taetea has a numerous classic Pu’er formula, applying a microbiology technology for tea making. Culture & Collection Every Taetea product has been well-designed with its unique and profound humanistic connotation, very suitable for collecting and tasting! Age More than 70 years of focus on Pu’er tea field, with rich storage of different year aged raw materials. Most of the old Pu’er tea products currently in existence are from the Menghai Tea Factory.

[How To Brew]

Ratio: 1g Tea Leaves : 30ml Water

Water Temperature: 85-90°C

[Brewing Time]

First Brew: 25 seconds

Second Brew: 25 seconds

Third Brew: 30 seconds

*If taste astringent or bitter, please decrease the brewing time or lower the water temperature. Those who love a pure aroma flavor can increase the water temperature or brewing time.

Post Taetea – Menghai Tuocha (1501) (250g / 1 Pcs) first appeared in WWTea 环球茶叶.

Post Shui Xian (150g) first appeared in WWTea 环球茶叶.

Contact No: 013-922 0866

Post Taetea – Yan Yun (1201) first appeared in WWTea 环球茶叶.

“Yan酽”, phonetic characters, sound Yan, means tea or wine that tastes thick.

Thick Smell is the newly invented formula by Taetea in 2006, as a classic, drinking series. Thick Smell 1701, made with selected sun-dried big leaf tea from Yunnan, undergoes appropriate fermentation and is pressed with high steam temperature. The smell is strong but not violent, with smoke aroma. Indeed a premium raw tea.

Origin 

Most of the raw materials of Taatea Pu’er tea come from the birthplace of tea trees in the world – China Yunnan Menghai County, the core production area of Pu’er Tea.

Technology 

The Taetea Processing Technology was selected into the National Intangible Cultural Heritage of China, boasts rich technical content, constantly innovate the blending technology and fermentation technology. Thus Taetea has a numerous classic Pu’er formula, applying a microbiology technology for tea making.

Culture & Collection 

Every Taetea product has been well-designed with its unique and profound humanistic connotation, very suitable for collecting and tasting!

Age 

More than 70 years of focus on Pu’er tea field, with rich storage of different year aged raw materials. Most of the old Pu’er tea products currently in existence are from the Menghai Tea Factory.

Post Taetea – Thick Smell (Raw) (1701) first appeared in WWTea 环球茶叶.

Firstly produced in 1980, is a regular product of Menghai Tea Factory. In 1985, Hong Kong Southern Trading Company start to customize 8582 tea. Compared with 7582, 8582 uses more tea stalk which is better for the late period conversion process. 8582 is too famous at the time which caused the 7582 tea to stop production. 7582 only remakes after the 90’s. It is produced every few years same as the custom-made “Purple Sky” teacake by Southern Company. The price is always higher than the 8592 teacakes made in the same year.

Post Taetea – 7582 (1401) first appeared in WWTea 环球茶叶.

No matter tea or human, the most important is the endless spirit energy that stays inside our hearts.

“Master Generation”, takes a lot of effort and creativity in its packaging. Printed with 5 masters on the surface, from the left: Zhou Peiyuan, Liang Sicheng, Sun Daichen, Lin Huiyin and Jin Yuelin. Their tough figure just so inspiring and respectful.

At the upper is the logo of NSWAU, the design of the logo is an equilateral triangle with the name of “Associated University联大”, there are 3 lines inside which represent 3 universities. The three lines meet at a point which means 3 universities combine and become The National SouthWest Associated University. The stability and the sharpness of the triangle in the logo fits exactly the “Strong and Tough” characteristic of the motto of the university.

*Due to the recent market price fluctuations, please contact us directly if you are interested in buying more than 1 piece.

Contact No: 013-922 0866

Post TAETEA – MASTER GENERATION <1801> first appeared in WWTea 环球茶叶.

Health Benefits

• beautifying and nourishing skin
• helps in body digestion and detoxification
• reducing body cholesterol and blood lipids

Post WWTEA – Paktor Fruit Flowering Tea（100g / 20 teabag） first appeared in WWTea 环球茶叶.