Beipu Bentonite Tea (a specialty of Hsinchu, Taiwan)

Basic Introduction of Beipu Bentonite Tea

The authentic name of "Bentonite Tea" is "Baihao Wulong", named after the thick and crystal clear fuzz in the tea heart. It is only produced in Emei and Beipu in Hsinchu County, Taiwan, as well as in a few areas such as Pinglin in Miaoli County and Taipei County. Its rarity makes it precious, and its unique flavor makes it the finest oolong tea in Taiwan

The appearance of the tea leaves in Fengfeng tea is quite beautiful, with a body of white, green, yellow, red, and brown colors, bright and lovely. Because it is a semi fermented tea with a higher degree of fermentation, the tea soup has a deep amber color, a rich and mellow taste, and a unique flavor with ripe fruit and honey aromas

"Puffing Wind" is a Taiwanese slang meaning "bragging". It is said that in the early days, a tea farmer was not willing to suffer losses due to pest infestation in his tea garden, so he chose to sell it in the city. Unexpectedly, it became very popular due to its special flavor. After returning home and mentioning this to the villagers, he was accused of bragging, and since then the name Puffing Wind Tea has spread widely

The production method of Beipu Bentonite Tea

There are different opinions on how to make delicious Bentonite Tea. Some say that the water temperature for making Bentonite Tea should not be too hot, and the most suitable temperature is 88-93 degrees Celsius. Soak for about 30-45 seconds before serving. It is best to choose transparent glass cups or white covered bowls for tea utensils, in order to clearly appreciate the beauty and amber color of tea leaves in water

Tasting and Eating Methods of Beipu Bentonite Tea

Bentonite tea can also be tasted in many different ways like black tea, such as adding one or two drops of brandy to hot tea, which tastes like champagne and is called Champagne Oolong; Adding fresh milk makes it honey milk tea; It can also be chilled and consumed, or mixed with fruit wine to make cocktails. The most popular way to enjoy the dish is the Eastern Beauty Chicken Soup, where tea leaves are stewed with whole chicken for 2 hours to fully blend the meat and tea flavors, resulting in a rich and sweet soup