茶樣套組
凤凰单丛 — 五款品种组合
精選五款來自單株母樹的鳳凰單叢烏龍茶 — 從蜜蘭香到梔子花香 — 在一次沖泡中展現烏崠山的芬芳光譜。
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每年春天，梅陽回到烏崠山古老的茶園梯田——鳳凰單叢產區的核心區域。她走在Mí Lán Xiāng茶樹之間的狹窄小徑上，這些茶葉承載著蜜蘭香的記憶；並在老Yā Shǐ Xiāng茶樹前停下，這棵樹正是令「鴨屎香」品種得名的母樹。為了這套茶組，她從五大香型中挑選 — 蜜蘭香、鴨屎香、梔子花香、玉蘭香和蕙蘭香 — 每一款都源自單一母樹。茶葉在四月下旬為期十天的窗口期內手工採摘，此時高海拔的雲霧濃縮了茶葉的芳香油。製程遵循嚴謹的單叢傳統：在竹篩上萎凋、輕柔搖青、高溫炒青殺青、手工揉捻成緊結條狀，最後以荔枝木炭焙火。梅陽在混合茶樣前逐一品嚐每一批茶，確保每個20公克的小包裝都能捕捉到該品種獨特的個性。送到您手中的不僅是一組普通的茶樣，而是一幅烏崠山香氣村莊的地圖，由一位花費數十年將山野芬芳轉譯為茶語的專家所精心勾勒。
The leaf, brewed
dry leaf
Tightly twisted dark leaves with reddish edges and charcoal-flecked tips, aroma of baked stone fruit and faint florals.
wet leaf
Leaves unfurl to reveal olive-green with crimson edges, releasing warm pastry and gardenia notes.
liquor
Clear golden-amber, luminous with a slight oily sheen.
aroma
Intense and layered, shifting between lychee, magnolia, toasted almond, and a wisp of sandalwood.
taste
Medium-bodied, silky texture, honeyed entry with orange blossom mid-palate, evolving into ripe apricot and longan sweetness.
finish
Lingering sweetness and a cooling huigan that resurfaces minutes later.
Brewing
快速沖洗茶葉以喚醒香氣。後續沖泡時，稍微提高水溫以帶出更醇厚的茶體。
Sourced by
資深茶葉專家（烏龍茶與紅茶品種）