品鑑套組
乌龙三传统 — 武夷 · 安溪 · 凤凰
一款涵蓋烏龍全光譜的套組 — 從武夷的焙火韻味到鳳凰的蜜香花香，再經安溪的奶香優雅。由方婷精心策劃，引導您進行對比探索。
$96USD · 90 g
烏龍茶並非單一茶類，而是一道光譜 — 從武夷的焙火岩骨，到安溪的花香園林，再到鳳凰山的蜜香坡地。為了組合這套茶，烏龍與普洱資深專家方婷，在2026年春季走訪了各個產區，直接從家族作坊尋得茶葉。在武夷，她挑選了一款以小批次荔枝炭焙火的肉桂，捕捉了經典的 yán yùn（岩韻）。在安溪，她挑選了感德村的一款鐵觀音，由四代傳承的師傅手工揉捻成緊結珠狀，散發著奶香與蘭花般的甜韻。最後，在鳳凰山上，她尋得了一款 Mí Lán Xiāng 單叢 — 蜜蘭香 — 來自烏崠五十歲老樹。每一款茶都代表了其產區特有的製作工藝、發酵程度與焙火風格。方婷認為，將它們並排品鑑，是了解烏龍茶廣闊風味的最快方式。‘這就像聆聽同一語言的三種不同方言，’ 她說，‘你學會了烏龍茶的語彙。’ 本套組內含每款30公克茶葉，足夠多次功夫茶沖泡，並附有方婷的品鑑筆記與對比圖表，引導您悠遊於三大傳統之間。
The leaf, brewed
dry leaf
Three distinct leaf forms: dark, twisted Wuyi strips with mineral sheen; tightly rolled green-grey Anxi pearls; long, slightly curled Phoenix leaves with reddish edges.
wet leaf
Wuyi leaves unfold into broad, leathery sheets with toasty scent; Anxi pearls open to vibrant green, creamy floral; Phoenix leaves expand fragrant with honey and almond.
liquor
Varies by tea — warm amber for rock tea, pale green-gold for Anxi, bright yellow-gold for Dancong, all brilliantly clear.
aroma
A spectrum: roasted coffee and dark chocolate from Wuyi; gardenia and sweet cream from Anxi; apricot, orchid, and orange blossom from Phoenix.
taste
Rich, mineral-driven rock oolong with lingering charcoal; creamy, floral Tieguanyin with buttery texture; honeyed, fruity Dancong with a subtle spicy finish. Each distinct yet harmonious as a flight.
finish
Wuyi leaves a cooling, menthol-like huigan; Anxi finishes clean, sweet and floral; Phoenix lingers with honey and toasted almond, persistent.
Brewing
進行對比品鑑時，請分別以相同蓋碗沖泡各款茶葉，觀察它們在多次沖泡中的獨特變化。
Sourced by
資深茶葉專家（烏龍、綠茶及普洱茶類）