What kind of tea is Pine Ridge Evergreen Tea, which is said to be evergreen? Four Seasons Spring, the king of the famous Pine Barrens.
Collation/ The Tantalums - Han-Yi Han-Yi
Update: 2024/04/29
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Pine Evergreen Tea Characteristics
English translation: Songbo evergreen (oolong) tea. The colour of the tea broth is goose yellow and brown, and the aroma is characteristic of roadside wildflowers. The tea broth is crisp and direct in the mouth, and has the five characteristics of "fragrance, richness, mellowness, flavor and beauty".
It is most famous in Tsung Pak Leng and Tsung Pak Hang, and extends to Po Chung Tsuen and Ming Maung Heung, all of which use this name.
usingGreen Heart Oolong, andorange day-lily (Hemerocallis fulva), andpeyote (Lophophora williamsii), andfour seasonsAs a representative variety of flavours, osmanthus, gardenia, nightshade, yuzu flower, lily of the valley, ginger flower, anemone flower, salted grass, edelweiss, bamboo leaf, jujube, almonds, sugarcane, honey scented, tofu and liquorice are produced.Waiting for breathRankingexistOne of the Ten Famous Teas of TaiwanIt is currently the favourite region of the beverage industry for the production of tea ingredients.
- Type: PartialFermented Tea 20%～40%
- Appearance: hemispherical and tightly knotted, with a neat appearance and even colour.
- Colour: Bright goose-yellow, chestnut (clear)
- Fragrance:White flowers, green fruits (high fragrance through the nose)
- Taste: sweet, direct, coarse grains
- Rhythm: balanced and rich
- Leaf base: one heart and two leaves, open face leaf is the main one
- Production period: All year round, early spring, spring and winter films are the most famous.
Pine Evergreen Tea Dried Tea and Tea Soup Characteristics
Geographical conditions of Pinehill
The area was first recorded in the Kangxi "Zhuluo County Records", and in the Qianlong periodThe Chikan Pen Talks are recorded in the Catalogue of Crews on the Taiwan Straits.It describes the content of the "Shui Sha Lian"The tea tree grows in deep valleys, surrounded by trees and enveloped in clouds that are impenetrable to the morning and evening sun, and is described as having green leaves like pineapples, which are extremely cold in nature and very effective in treating fevers. The "Shui Sha Lien Tea" mentioned in the literature at that time was probably wild dill tea,camelliaShui Sha Lian Bao (Lam Kee Po) refers to the area of Ming Mang Township and Chuk Shan Township today, meaning that they used to be bridgeheads of the same administrative district, so the two districts have been very close since ancient times.
This map shows the relative locations of Naima Township and Jhushan Township, as well as satellite imagery aerial maps of the periphery of the Choling Shui River and Ching Shui River basins, which are useful for readers to understand the topography of this area.
The now famous Songpaoling, locally known as Songpaikeng, is located in Naiman Township, Nantou County, Taiwan, and has been famous for producing quality tea since the late 19th century. The highest point of the early tea plantations was the village of Puchong (where Songpaoling is located), and the commodities from this area, which used to be referred to as "Puchong Tea," were gradually recognised by outsiders for their quality, and gradually grew to become one of the four major tea regions in Taiwan at the time. This rich land is located on the north bank of the Cho-shui River, at an altitude of between 200 and 400 metres above sea level, providing an ideal microclimate, with sufficient humidity, no stagnant water, and no droughts or draughts, which promotes the growth of the tea trees, making them green all year round.
The sweetness of high mountain tea makes it a versatile tea that I know how to drink, and I've tried it seriously and decided that it's the newbie's favourite high mountain green tea.
The flavour of this tea:
- Top Note: Lemon Verbena, Lotus Flower
- Middle note: Green fruit
- Base note: mineral oregano, liquorice
Geographic and climatic conditions are important factors in the outstanding quality of Songbaoling tea. The Songbailing area is located in the red clay hills at the southern end of the Bagua Mountain Range, where the soil is fertile, rich in minerals and well-drained, making it ideal for planting and cultivating tea trees. In addition, the area is covered by heavy clouds all year round, providing sufficient moisture and protection, allowing the tea leaves to fully absorb moisture and nutrients from the air during the growing process.
The development of the tea industry in this region is not only due to the favourable geographical environment, but also thanks to the unremitting efforts of local tea farmers and the support of the government. In order to further enhance the quality of tea leaves, the Songbaoling region actively introduces advanced tea-making techniques and equipment, and regularly organises tea competitions to stimulate learning and innovation among tea farmers.
Tea farmers in Songbaoling have transformed the traditional techniques of rice cultivation into the cultivation of tea trees, resulting in the highest tea production in Taiwan. This not only shows the local farmers' deep understanding and use of the land, but also reflects a sustainable agricultural model that combines ecology and economy. Therefore, the local people have said that it is not just a tea garden, but more like a tea field, and what they do is not tea, but the concept of tea rice, which is a famous tea as well as a folk tea.
The Story of Po Chung Tea
When former President Chiang Ching-kuo was the head of the Executive Yuan in 1975, he visited the Songbaoling tea area and named it Songbaoling Evergreen Tea, which became popular all over Taiwan.
The story of Songbai Evergreen Tea, formerly known as "Puzhong Tea" or "Songbaikeng Tea", which is mainly represented by oolong tea, is closely related to the Songbailing area in Nantou County, Taiwan. This tea area, located on the north bank of the Cho-shui River, has been famous for its high-quality tea since the late 19th century. The name "Songbai Evergreen Tea" was given to it by President Chiang Ching-kuo in 1975, who was attracted by the aroma of the tea during his visit to the area and named it "Songbai Evergreen Tea" because of the aroma of the tea and the green colour of the tea trees.
Pineapple Evergreen Tea Tea Village Pineapple Ridge Welcome Notice
A Book on the Evergreen Pine and Cypress by Chiang Ching-kuo, January 1952, R.O.C.
Development of Tea Industry in Tsung Pak Leng
The development of the tea industry in the Songpaoling area dates back to the Japanese rule, when technological innovations and improvements, such as mechanised plucking and tea production, led to a great improvement in product quality. At that time, Ainosuke Tanimura and Bang Bang Inoue (1929) thought that the shape of tea bags in northern Taiwan was coarse and complicated, with an unattractive appearance, and lacked a sense of weight and stability, and that it should be changed into a brow-shaped or spherical shape, similar to that of the Chinese bead tea, in order to increase the competitiveness of the overseas market.
During the Japanese rule period, on 26 April 1930, the Muzha Tea Company held a seminar on the production of "spherical" tea bags, which was a major research achievement in the production of tea bags at that time, and was also the origin of the hemispherical form of Taiwan's tea later on. It was Wang Xian, Wang Deqian, Wang Taiyou, Wang De (王德) who really made the development of hemispherical tea bags a reality.Fook Kee Tea ShopIn 1939, Anxi Tieguanyin tea was introduced to Taiwan by a group of tea pioneers who transferred Anxi's cloth ball tea-making technique to Taiwan. In 1939, they started to test the technique in Nantou's Naima Township, using the Anxi Tieguanyin tea's cloth towel wrapping method and combining it with the vegetarian wrapping method, to develop and teach the technique of cloth ball tea production, which is now known as the "Bubu" tea in the "Comic Talk".Frozen Top Oolong Old Tea (Wu Sheng Shun)It was only after records were kept that the technique of beating the cloth towel was standardised in official specifications and spread to other regions. At first I wondered why Zhang Naimiao did not come to teach the technique, but later I looked up the information and learnt that he retired in 1935, which is why the Dadaocheng Wang family was asked to teach the technique in the name of the family.
In the history of Taiwan's tea industry, Songbaoling is one of the earliest tea areas, with tea gardens all over the mountains and valleys. In the early days, the tea produced was mainly for domestic sales, but due to the limited sales channels and low popularity, the tea farmers suffered a lot. However, due to its geographical and natural advantages, Songbaoling is not only a place for mass production of tea, but also a testing ground for tea varieties.
The small white flowers blooming on the turf of the hills, the colourful and exotic aroma, we choose the taste of spring. Early Spring Tea is the most important first pick of the year, before the Qingming Festival, and is called Unknown Spring because spring has not yet arrived. Wild ginger flowers can be used to make high quality unsweetened pure beverages and sweetened speciality fruit drinks.
The flavour of this tea:
- Top notes: Wild ginger flower, Nightshade
- Middle note: green dates
- Aftertaste: Bamboo Leaf, Salty Grass
Diversification of Tea Varieties and Mechanised Tea Production
At Sung Pak Leng, tea farmers are constantly seeking to improve varieties and innovate cultivation techniques. Since 1910, there have been dominant tea varieties ranging from Green Heart Oolong to Four Seasons Spring. From the end of the 20th century to the present, Four Seasons Spring has become the dominant variety due to its high yield and adaptability. The mechanised tea production process not only improves production efficiency, but also maintains the quality of the tea leaves, making the Songbai Evergreen tea competitive in the market. Tea farmers in Naima Township have actively adopted mechanisation in the cultivation and processing of tea leaves, which not only reduces labour costs, but also improves the yield and quality of tea leaves. This mechanisation of the whole tea production process has resulted in the stable quality and competitive price of Songbaoling's tea.
Since the introduction of Oolong tea production technology from Lugu in 1970, the widespread application of freeze-top ball kneading machine replaced the manual twisting technique, allowing the tea group to be shaped more completely into a hemispherical shape, and in 1984, Chen Qingzhen of Nantou invented the bundle wrapping machine, which once again optimised and accelerated the efficiency of the ball kneading and shaping process. In response to the mechanisation of large-scale picking and production, and the investment in the A and B drying machines and vacuum machines, the need for stabilisation of the quality of tea in the mass production in 1993, the local Chen Rongshou introduced the Computer Colour Separation and Stemming Machine to improve overall commercial stability. In 1993, Chen Rongshou from Naima Township introduced the tea computer colour and lustre selection and stems picking machine, so that the overall stability of the commodity is improved.
The Four Seasons Spring Tea Plantation, which will be harvested for the fourth time in 2022, can be harvested up to seven times a year if it is normally tender.
Cultural and Economic Importance
Pine Evergreen Tea is not only a major speciality of Nantou County, but also an important part of the local economy and culture. Currently, it supplies the raw material market for Taiwan's handcrafted beverage industry, and the main purchasing target has changed from the end consumer in the past to the wholesale and business tea market for corporate brands. Currently, there are annual tea cultural festivals and celebrations, attracting countless tea lovers and tourists to come to experience and buy. In addition, due to the development of the tea industry, the township of Meiman has begun to expand from the original Songbaikeng to Meiman, and has even introduced raw materials from the Jhushan region, becoming an important distribution centre for wholesale tea throughout Taiwan.
Chiang Ching-kuo's Influence and the Future of Tea
President Chiang Ching-kuo's naming of Pineapple Evergreen Tea not only enhanced the popularity of the tea, but also became the most glorious period of the local community at that time, allowing the local community to have a more specific marketing consensus. At the same time, it also symbolised the government's support for agriculture and the local industry, which began to introduce the latest production techniques, machinery and production technology, and variety improvement, including modern tea production, GABA technology, and the advantages of Taiwan Tea's numbered variety breeding.
Unique Characteristics of Pine Evergreen Tea
- A Treasure Trove of Tea Tree Varieties (Numerous Breeding Demonstration Sites)
- Mechanisation and specification (cost reduction and stability of the finished product)
- Excellent tea-making skills (knowledge and cultural heritage of the old tea areas)
When it comes to the region of Pine Evergreen tea, it will certainly talk about the advantages of tea tree varieties, and the mainstream varieties have been changing through different periods of time:
- Qing Dynasty to Japanese rule: Wuyi Chinese species, Green Heart Oolong (Soft Oolong)
- 1910~1950s : Green Heart Oolong, Green Heart Dai Nui
- 1950s~1980s : Green Heart Oolong, Big Leaf Oolong
- 1980~2020s: Golden Daylily, Jade, 2028, Golden Orchid, Four Seasons Spring
- After 2020s : Four Seasons Spring, Golden Daylily, Qinyu, Silver Dragon
In the early days, the common point was a very hardy, sweet, strong oolong flavour, with a strong throaty taste, which was also named by Chiang Ching-kuo at that time as "fragrant, strong, mellow, flavourful and beautiful". In recent times, it began to tie in with the beverage market to produce mass-produced, highly flavoured varieties, but retained the traditional technology and craftsmanship.
Comparison of the pictures of Gold Daylily and Jade in the announcement of the Agriculture and Food Department
The diversity and uniqueness of the tea tree varieties are particularly striking, demonstrating the rich history and culture of the Songbaoling region as a "treasure trove of tea tree varieties".
From the beginning of the Wuyi variety,Green Heart Oolong, andGreen Heartto the promotion ofTaiwan Tea No.12 (Jin Xuan / 2027), andTaiwan Tea No.13 (Jade / 2029), andfour seasons, andTaiwan Tea No.18 (Red Jade), andTaiwan Tea No.22 (Qin Yu)It is the richest and most diverse tea region in the world, and each variety is favoured by tea farmers and consumers for its unique flavour and brewing resistance.
Quoted from Naima Industry Tourism Development Association (2023.4)
Quoted from Naima Industry Tourism Development Association (2023.4)
At present, the most popular variety is the Four Seasons Spring from the north of the country. Harvested seven or eight times a year, the Four Seasons Spring has a clear floral aroma, a sweet taste, and a fragrant tea broth that is very popular with consumers, and is now the main tea variety in Naima Township. It is not only the glorious history of Pine Evergreen Tea that makes it a local speciality tea, but also the fact that in recent years it has been able to make inroads into the world of handcrafted beverages and has been accepted by a large number of consumers. The most famous of these is definitely the Four Seasons Spring's various beverages, which are famous for their bright soup colours and rich floral aroma, and even if you go to any beverage shop, you can easily find this pure tea item.
The success of Four Seasons Spring lies not only in its adaptability and high yield, but also in its refreshing floral aroma and sweet taste, making it a favourite in the handcrafted beverage market. Whether it's a pure tea or a variety of mixers, Four Seasons Spring's specialities are unforgettable to consumers.
Quoted from Naima Industry Tourism Development Association (2023.4)
The outstanding quality of tea from the Songbaoling region is also attributed to the tea farmers' refinement of tea-making techniques and their continuous exploration of variety improvement. With their rich experience and insistence on quality, the tea farmers of Songbaoling have made the tea from this area highly regarded in both domestic and international markets.
All in all, the variety and uniqueness of the tea trees in the Songbaoling area is not only a recognition of the hard work of the local tea farmers over the years, but also a microcosm of the diversity and richness of Taiwan's tea culture. As the global tea culture continues to develop and change, the varieties of tea trees in Songbaoling will continue to evolve and contribute more wonderful chapters to the world's tea culture.
Legend has it that there is a type of tea that is only made in the warmer months of winter, and it is both rare and precious, and is not available every year.
The flavour of this tea:
- Top note: white flowers, green apple
- Medium: Melon Juice
- Aftertaste: Saltbush
Craftsmanship of Pine Evergreen Tea
The production process of Pine Evergreen Tea is delicate and involves a number of steps:
Raw Material Harvesting
It was strictly a choice.For mature leaves with open buds and open face harvestingIn order to ensure the quality of the raw materials, the tea is characterised by sufficient aroma. Although there are a few early spring teas and early-blooming varieties that pursue the hand-picked bud version to get closer to the characteristics of high mountain oolong tea, because of the interrelationship between manpower costs and production value, the current practice here is to use the 'hand-picked' version of oolong tea.Mechanical PickingThe production area where "machine-picked tea" is the main standard is also a legendary story in the glorious history of Pine Evergreen Tea, where the price of "machine-picked tea" at its peak could reach as high as NT$800 per catty.
withered
The natural withering process is carried out in sunlight and indoor shade, the purpose is to let the water in the raw tea leaves evaporate and lose part of the water content, so as to promote the natural oxidation and fermentation of the tea leaves, and a good tanning is the key to the high aroma of the tea leaves here. Next is the stirring action, so that the water goes more smoothly.
lit. kill green
The purpose is to keep the enzymes from activating, stop fermentation, and soften the tea leaves for subsequent kneading. Currently, most of the high-temperature gas-type frying pans are used to quickly kill the greening and lock in the greenness, wildflower aroma, and freshness of the tea leaves. In this competitive tea-producing region, a number of good snuffers have been created, and here the master's ability is in the way to judge the limit of the aroma of the critical point.
solve the block
Before and after the stir-frying, greening and kneading processes, in order to avoid smothering the aroma and to allow the moisture to accumulate in the dried tea, the tea is de-blocked to cool down the temperature and remove the excess moisture, so as to even out the internal temperature of the semi-finished tea.
torture
Group kneading technology is very solid and has been applied in recent times in the most diverse production areas with the aid of modern instruments. Through the application of traditional techniques of kneading, the tea leaves are moulded into a hemispherical shape, while enhancing the aroma, throatiness and taste of the tea broth.
dry
After kneading, the tea leaves will be dried. Drying not only reduces the moisture in the tea leaves, making them easier to preserve, but also further enhances the aroma of the tea leaves. The precisely controlled drying machine and electro-carbon roasting process gives the tea leaves their unique flavour and ensures that the aroma lasts for a long time.
Finished Product Inspection and Packaging
Finally, the dried tea leaves undergo stringent quality inspection and are packaged after passing the inspection. In response to the demand of the beverage industry, many of them have invested in large-scale electronic sieving machines to eliminate old leaves, fragments and stems, so as to optimise the shortcomings of the raw materials used in machine shearing.
Pine Evergreen Tea Soup Colour
Pine & Cypress Evergreen TeaBrewing Reference
Tea brewing ratio:
Please use 1g of tea to 100ml of hot water to scale up.
Brewing temperature:
Hot brewing, 100 degrees, no other option.
Soaking time:
Brew once (for strong tea, use twice as much).
- Approx. 3 minutes (3g: 300ml)
- Approx. 5 minutes (5g: 500ml)
Gongfu brewing:
Ratio 1g:40ml, 1g:50ml
High temperature, large water column, heavy rinsing and slapping the water surface to reveal high fragrance, about 10 seconds each time, up to three or four times bubble.
Recommended equipment:
White porcelain ＞ Pottery and alabaster bottles ＞ Glassware
Pineapple Evergreen Tea Competition Grade (Old)
- Pine
- cypress
Pineapple Evergreen tea is favoured by tea lovers for its excellent quality. When evaluating the tea, attention is usually paid to the colour of the tea broth, the aroma, the taste and the development of the leaves. The colour of the tea broth should be clear and bright, the aroma should be rich but not pungent, and the taste should be mellow and sweet.
- Quantity: 3g of tea leaves
- Setter: Audit Tea Cup Capacity 150ml (White Porcelain Identification Cup)
- Temperature Setting: Boiling water 100 degrees Celsius
- Timing: Soak for 5 minutes
National Cultural Memory - Tea Specialities of Different Regions in Taiwan - Named by President Chiang Ching-kuo - Evergreen Tea from Songbai, Mingma Township.
Taiwan Good Tea Evaluation Process (New)
In recent years, the Songbai Evergreen Competition promoted by the Famous Farmers' Association has been changed into the "Taiwan Good Tea" Competition, which is divided into the Oolong Group and the Jinxuan Group for evaluation. Every year, there are about 300~500 entries, because of the mature production technology, the competition requires high tea making skills, the grade is divided into a Grand Prize, a number of First Prizes, a number of Gold Prize qualifications, and the original Silver Prizes have been omitted, leaving only selected for the excellent grade.
- Sampling code: Place a piece of 4-code number paper.
- Weighing: 200g of representative tea samples
- Tea brewing: 145~150 cc of boiling water.
- Competition Soup: Cover and let stand for 5 minutes before tasting in the judging bowl.
- Appearance of tea samples: Appearance is divided into shape and colour.
- Tea Colour: Bright and glossy, with a clear bottom of the cup.
- Smell the tea: High aroma is the best quality
- Taste: Long-steeped without bitterness, well-balanced with fewer defects
- Observe the bottom of the leaves: green leaves with red edges, complete leaf shape
- Grading: Premium, First Class, Gold, (Silver), Excellent
Positively expressed fragrances include classic floral scents, white flower and wildflower scents that are clean, sweet, fruity, and green scents that are in the excellent range, while existing chemical scents, sea odours, earthy, oil-intensive, and brewed fragrances tend to be classified as unrecommended scents.
Reference to clear flavoured ball type oolong teaFlavour Wheel
Extended Reading:
- Are there any tea tree varieties in Taiwan that you don't know about?
- Top Ten Famous Teas of Taiwan
- How to brew Four Seasons Spring? Cook it to make it more flavourful!
- How to brew Jin Xuan tea?
- How to brew Frozen Top Oolong Tea? How to brew to extract the essence of Oolong tea?
Invitation, course seminar, tea purchase
:: Practical Tea Ceremony and Tea Ceremony Courses
● One-on-one and one-on-two tea studies courses, corporate presentations
:: Purchase of Four Seasons Spring tea and Jin Xuan tea
Do you also like to taste tea? Do you want to learn about the top 10 most classic teas in Taiwan? Then this course is for you!
We will take you on a journey of discovery to learn about ten of Taiwan's most famous teas: Three Gorges Biluochun, Wenshan Baojiao Tea, Muzha Tieguanyin, Oriental Beauty Tea, Luno Red Oolong, Honey Scented Black Tea, Sun Moon Lake Black Tea, Pine Cypress Evergreen Tea, High Mountain Oolong Tea, and Frozen Peak Oolong Tea, to learn more about their histories, their characteristics, and to taste for yourself the unique flavours of the teas.
Whether you are an enthusiast of the art of tea or a beginner interested in tea culture, this course is for you. What are you waiting for? Come and join the "Taste the Classics of Taiwan: Ten Famous Tea Courses" and experience the unique tea culture of Taiwan!
* This course will introduce the tea producing areas and speciality teas of Taiwan.
* :: High-intensity seminars for business start-ups or beverage operators
* Tips for distinguishing between varieties, origins, seasons, processes and trade names.
In this three-hour "Real Taste Seminar", the teacher will introduce the knowledge of tea leaves, selection of utensils, and classification of tea styles in a lively way; and through the tasting activity, you will expand your golden experience of sight, smell, and taste, so that you will know more about your own taste of Taiwan tea that you can recommend to your foreign friends.
Introductory Practical Class (2hrs)
- 00:00 -00:30 Introduction to Taiwanese Speciality Tea
- 00:30 - 00:45 Production Craft Area
- 00:45 -01:00 Oolong Tea Flavour Wheel
- 01:00 -01:30 Brewing Techniques and Demonstration
- 01:30 -02:00 Practical work and Q&A with students
Advanced Practical Class (3hrs)
- 00:00 - 00:30 Introduction of Taiwan's Ten Famous Teas
- 00:30 - 01:00 Pine Evergreen Tea Characteristics and Positioning
- 01:00 - 01:15 Picking grades and grading
- 01:15 - 01:45 Sieving and refining techniques
- 01:45 - 02:15 Comparison of Special Taiwan Oolong Teas
- 02:15 - 03:00 Evaluation of the cup test and on-site questions and answers
Welcome to write to us: hanyi2016tea@gmail.com
The series of tea courses kicked off with instructor HAN-YI arranging a series of experiential tea courses in professional fields, from understanding tea leaves, choosing utensils, brewing methods, analysing and adjusting, and staff skills, and so on.
