鵝黃色的龍眼花，在陽光的照射下，隨著敲打聲就像是下了場夢幻白金雨~滴 滴 答 答，一點一點地降落在蒐集布上，當所有搖下來的花都蒐集完成，我們就開始製作龍眼花茶了唷！純粹天然的龍眼花茶，無糖、無任何添加物，無咖啡因，風味甜蜜回甘高雅的清香，溫和舒服~
純龍眼花茶禮盒
100%純龍眼花
四月的龍眼花採集後、以特殊技術保留了龍眼花原有的味道，沖泡的時間長短透露不同層次的花香蜜味，龍眼花是蜜蜂的重要蜜源，在沖泡後有著金黃色的茶湯，聞起來有淡淡的龍眼蜜香，而茶入口是無糖的蜜茶感！
龍眼花無咖啡因、無熱量，高雅清香，溫和舒服，風味甜蜜回甘。
品牌介紹
來自臺灣龍眼主要產區臺南東山，傳承三代，並創立臺灣第一個龍眼乾外銷品牌【山頂壯圓】。
從種植、採收到烘焙，全程人工翻焙，使用傳統磚造土窯，以「龍眼木柴燒煙燻、歷經六天五夜不停火的土窯柴焙」，粒粒珍貴、果肉香甜，更帶股淡淡龍眼木的煙燻餘韻。
山頂壯圓保存【柴燒烘焙龍眼】技藝，榮獲110年農村文化技藝保存收錄，以其方式所製作的桂圓相關產品也榮獲農業百大精品、農村好物、臺灣OTOP產品設計獎等肯定！
產地故事：
龍眼又稱「桂圓」，每年八月桂香飄，便是龍眼盛出的季節。一顆顆果肉豐腴、多汁香甜的龍眼，總讓人難以抗拒這甜蜜滋味。然而新鮮的龍眼不易保存，聰明的先人便將龍眼焙燻成果乾，如此延長了龍眼的賞味期限，也將龍眼的甜濃縮於果肉中，更帶股淡淡的柴香，討人喜愛。據說台南東山有處果園，山頂有著許多又高又壯的龍眼樹，這回我們要帶您去瞧瞧那「山頂壯圓」。
「印象很深刻是在八八風災那年，台南下了場好大的雨，龍眼大多被大雨打落，照常理數量變少價格應該會有浮動，但價格卻沒有因為數量少而變高。後來才發現，原來是有盤商會進口泰國的果乾混充：加點焦糖色素染色、調點甜味劑，再混入一些柴燻龍眼肉。然而，一般的消費者卻無法辨別出其中的差異。」昀鎂說，烘龍眼乾是一件繁雜費時的工作，卻輕易地讓人用速成、劣質的產品取代，這讓人很不甘心。
昀鎂家的龍眼事業是從爺爺開始的，山上的龍眼樹至少都有4、50歲，三公頃的果園以粗放方式管理，期初選用低劑量的農改場推薦用藥除蟲外，對於果樹不疏果也不修枝，茂盛的葉子讓低雜草難以生長，最後將樹葉與烘乾的龍眼殼留在果園當肥料，時常可以在果園裡發現樹蛙、鳥巢或蜂窩。
柴火一點就是一場漫長等待
龍眼烘焙是一項專業的加工，火侯掌握了龍眼乾的色澤與香氣，這全來自果農的經驗累積。「像現在正在利用熱氣，燻出鮮果裡的水氣，過程中為了鮮果受熱均勻，一天需要翻動一次。如果沒有烘乾確實，買回去的果乾很快就會發霉，像這樣吃進肚的加工品，都要很注意品質。」烘製龍眼乾的時節，土窯裡的火是不會熄滅的，儘管這些都是成本，但為了製作出品質好的桂圓，他們並不在意這些多出的消耗。可別小看這些翻攪的步驟，要烘到連子都乾，可是需要費勁一番辛苦，歷經5-6天的土窯柴燒，緩慢且悶熱的等待，才換得一顆顆香甜褐果。
創新式烘焙設備，讓龍眼翻焙確實，色澤更金黃
歷經30年的土窯，她和爸爸在2012年決定改變這樣不舒適的工作環境。為此，昀鎂繼續修習農業相關研究所，為了保留傳統土窯的概念，找來老師傅用紅磚另砌新窯，除了擴建成八口灶、更導入機械天車輔助，利用動力把龍眼乾從爐上移至空地翻面，讓翻焙龍眼的工作更加確實，同時改善前人必須進入土窯翻焙飽受煙燻之苦的情形。昀鎂家的龍眼乾，選用龍眼木柴燻，紋紋細火緩慢烘烤，以利提升桂圓的風味。
成份：龍眼花茶
原產地：台灣
保存期限：12個月(未開封)
保存方法：陰涼乾燥處
內容物： 8入三角立體茶包
30/cs
Sweet Longan Flower Tea
The pale yellow longan blossoms, bathed in sunlight, fall like a dreamy platinum rain with each tap – drop by drop, they gently settle onto the collection cloth. Once all the fallen blossoms are gathered, we begin making longan flower tea! This pure, natural longan flower tea is sugar-free, additive-free, and caffeine-free, with a sweet, elegant, and refreshing aroma that is gentle and soothing.
Pure Longan Flower Tea Gift Box
100% Pure Longan Blossoms
Harvested in April, the longan blossoms are preserved using a special technique to retain their original flavor. The brewing time reveals different layers of floral and honey notes. Longan blossoms are an important nectar source for bees. After brewing, the tea has a golden-yellow liquor with a subtle longan honey aroma, and a sugar-free, honey-tea taste!
Longan flower tea is caffeine-free, calorie-free, elegantly fragrant, gentle, and has a sweet and refreshing aftertaste.
Brand Introduction
From Dongshan, Tainan, a major longan producing area in Taiwan, this brand, passed down through three generations, established [PeiZao Longan], Taiwan's first export brand of dried longan.
From planting and harvesting to baking, the entire process is done by hand using traditional brick-built earthen kilns. The longan is smoked over wood for six days and five nights without stopping, resulting in precious, sweet fruit with a subtle smoky flavor.
PeiZao preserves the traditional wood-fired longan baking technique, earning it a place in the 110th Anniversary Rural Cultural Craft Preservation Record. Longan-related products made using this method have also received recognition as one of the Top 100 Agricultural Products, Rural Goods, and the Taiwan OTOP Product Design Award!
Origin Story:
Longan, also known as "guiyuan," is in season when the fragrance of osmanthus fills the air in August. Each plump, juicy, and sweet longan is irresistible. However, fresh longans are difficult to preserve. Our ingenious ancestors roasted and smoked them to make dried longans, thus extending their shelf life, concentrating their sweetness in the flesh, and giving them a subtle, pleasant aroma. It's said there's an orchard in Dongshan, Tainan, with many tall and robust longan trees on the mountaintop. This time, we'll take you to see those "mountaintop-growing, robust longan trees."
"I vividly remember the year of Typhoon Morakot. Tainan experienced a massive downpour, and most of the longans were knocked down. Normally, a decrease in quantity should cause price fluctuations, but the price didn't rise despite the reduced supply. Later, we discovered that some wholesalers were importing dried fruit from Thailand and mixing it in: adding caramel coloring, sweeteners, and some smoked longan flesh. However, ordinary consumers couldn't distinguish the difference," said Yunmei. She added that drying longans is a complex and time-consuming process, yet it's easily replaced by quick, inferior products, which is very disheartening.
Yunmei's family's longan business started with her grandfather. The longan trees on the mountain are at least 40 or 50 years old. The three-hectare orchard is managed extensively. Initially, low-dose pesticides recommended by the agricultural research institute were used for pest control. The trees were neither thinned nor pruned; the lush foliage made it difficult for low-lying weeds to grow. The leaves and dried longan shells were left in the orchard as fertilizer. Tree frogs, bird nests, and beehives are often found in the orchard.
Lighting the fire marks the beginning of a long wait
Longan drying is a professional process. Mastering the heat is crucial for the color and aroma of the dried longan, all thanks to the farmers' accumulated experience. "Right now, we're using heat to remove the moisture from the fresh fruit. During this process, to ensure even heating, the fruit needs to be turned once a day. If it's not dried properly, the dried fruit will quickly mold. For processed products like this that we consume, we have to be very careful about quality." During the longan drying season, the fire in the earthen kiln never goes out. Although this adds to the cost, they don't mind these extra expenses in order to produce high-quality longan. Don't underestimate these stirring steps. Drying them until even the seeds are completely dry requires considerable effort and hard work. It involves 5-6 days of slow, sweltering waiting in a traditional earthen kiln, burning wood, to produce sweet, brown fruits.
Innovative roasting equipment ensures thorough roasting of the longans, resulting in a more golden color
After 30 years in the earthen kiln, she and her father decided in 2012 to change this uncomfortable working environment. To this end, Yunmei continued her studies in agricultural research. To preserve the concept of the traditional earthen kiln, she found a master craftsman to build a new kiln using red bricks. In addition to expanding it to eight stoves, they introduced a mechanical crane to assist in moving the dried longans from the kiln to an open area for turning, making the roasting process more thorough and eliminating the need for the previous method of entering the earthen kiln and enduring the smoke. Yunmei's dried longans are smoked with longan wood, slowly roasted over a gentle fire to enhance their flavor.
Ingredients: Longan flower tea
Origin: Taiwan
Shelf life: 12 months (unopened)
Storage method: Store in a cool, dry place
Contents: 8 triangular tea bags
30/cs