特色：
♣孤絕的極地淨土：海拔一千四百公尺之上的「物理結界」
♣要談論一杯真正的【高山野放有機茶】，其物理門檻之高，在空間與法律的雙重交織下，堪稱大自然最嚴苛的篩選篩 2。這類稀世珍茗的誕生，必須同時交集三項近乎極端的物理條件：
1、海拔高於1,400公尺
2、方圓5公里內無其他慣行茶園的獨立地理帶。
3、不施肥，不噴藥經得起科學有機驗證。
【苦難的生理學奇蹟：逆境中覺醒的次級代謝與茉莉酸芬芳】
野放茶的靈魂本質從來不在於「有機」這個溫和的名詞，而是在於「抗逆境物質」的激發 。這些防禦性化學成分在學術上被稱為「次級代謝物」，是植物在面臨生命威脅時，用以自我救贖的終極武器 。
一般的有機茶園中，為了維持產量，會大量施用豆餅或植物性有機顆粒肥料 。當茶樹獲得充足的氮肥時，它會優先啟動「初級代謝」，抑制了防禦物質分泌 。
野放茶在零施肥與低溫飢餓下，根系深扎岩縫，被迫激活防禦系統，根系深扎岩縫，大量合成茶多酚與精油，造就稠厚湯感與持久冷香。
這場與土地深處的孤獨對話，正是為何野放茶湯入口時，能展現出常規茶葉所沒有的極強「體感（茶氣）」、稠厚如膠質的湯感，以及冷香持久的卓越品質
型號：烏龍青茶
規格：球狀半發酵茶
貿易商：九分春有限公司
生產地：台灣-合歡山 1,500m~1,600m
產品安全：經過480項農藥、重金屬檢驗，零檢出
使用方法：
茶具：以白瓷茶壺或朱泥紫砂壺皆可。
水質：乾淨山泉水最佳(活水)
水溫：水沸三次如波浪可以小火維持溫度。
溫壺：先以100℃熱水醒壺後將水倒出，後放入茶葉適量(壺底薄薄一層即可),約8克。
聞香：兩手團握溫熱茶壺，將置入壺中的茶葉輕輕抖動，再掀開壺蓋，此時茶之香氣將湧出。
沖泡：水溫95℃~100℃注入壺中。第一輪沖泡約60秒倒出。往後可40秒左右倒出。此茶質甚佳，至少可沖泡七次以上。
The Essence of Wilderness: High-Altitude Wild-Grown Oolong
- An Isolated, Pristine Sanctuary: The "Hermetic Ward" Above 1,400 Metres
To speak of a true "High-Altitude, Wild-Grown Organic Tea" is to speak of a physical threshold so formidable that, under the dual orchestration of geography and law, it represents Nature’s most rigorous screening. The birth of this rare and precious brew requires the alignment of three near-extreme physical conditions:
- An Altitude Exceeding 1,400 Metres: Situated high above the clouds, where the air is thin and temperatures are perpetually cool.
- Geographical Isolation: A self-contained ecological zone with no conventional tea plantations within a five-kilometre radius, completely insulated from cross-contamination.
- Purity Verified by Science: Cultivated without any fertilisers or pesticides, fully capable of withstanding the most stringent organic laboratory testing.
- The Physiological Miracle of Adversity: Awakened Secondary Metabolism and the Fragrance of Jasmonic Acid
The soul of wild-grown tea has never resided in the mild, passive term "organic"; rather, it lies in the violent awakening of defense-inducing substances. These protective chemical components, known academically as "secondary metabolites", are the plant's ultimate weapons of self-salvation when confronted with existential threats.
In conventional organic tea gardens, to sustain high yields, large quantities of soy cakes or plant-based organic pellets are applied. When tea trees receive such abundant nitrogen, they prioritising "primary metabolism" (growth and reproduction), thereby suppressing the secretion of their natural defense substances.
Conversely, under zero fertilisation and the harsh starvation of low temperatures, wild-grown tea trees are forced to drive their roots deep into rock crevices. To survive, they activate their latent defense systems, synthesising tea polyphenols and essential oils in abundance.
This solitary dialogue with the depths of the earth is precisely why, upon the palate, our wild-grown tea exhibits an extraordinary "somatic resonance" (tea Qi), a rich, gelatinous viscosity, and a sublime, enduring cold fragrance—qualities utterly absent in conventionally farmed tea.
- Product Specifications
- Product Type: Oolong Green Tea (Lightly Oxidised)
- Form: Semi-fermented, ball-rolled tea leaves
- Merchant: Rich Spring Co., Ltd.
- Terroir: Mount Hehuan, Taiwan (1,500m – 1,600m above sea level)
- Product Safety: Zero detection across 480 rigorous pesticide and heavy metal residue tests.
- The Art of Brewing
- Teaware: A fine white porcelain teapot or a vermilion clay (Zhuni Yixing) teapot is ideal.
- Water: Pristine, flowing mountain spring water yields the finest results.
- Water Temperature: Bring the water to a rolling boil (traditionally described as the "three-wave boil"), then maintain its temperature over a gentle flame.
- Warming the Pot: First, awaken the teapot by rinsing it with 100°C water and discarding it. Then, introduce a suitable quantity of tea leaves—approximately 8 grams, just enough to form a thin, single layer across the bottom of the pot.
- Appreciating the Aroma: Cradle the warm teapot in both hands and gently shake the dry leaves within. Upon lifting the lid, the magnificent, concentrated aroma of the tea will unfurl and rise.
- Infusion: Pour water at 95°C to 100°C into the pot. Steep the first infusion for approximately 60 seconds before decanting. Subsequent steepings may be poured out after around 40 seconds. Owing to its superlative quality, this tea can be masterfully infused at least seven times, revealing new layers with each steep.