テロワールと製法
Hsinchu’s rolling hills, at elevations between 600 and 1,200 metres, enjoy warm days, cool nights and steady mountain breezes that slow leaf growth and concentrate flavour. The region’s red and sandy loam soils, rich in minerals, give the tea its distinctive depth. After handpicking, the leaves are carefully withered, oxidised and lightly roasted to bring out their amber hue and natural honeyed aroma.