傳承自1862年的烘焙技術以及對茶的熱忱，王德傳茶莊嚴選產區，堅持僅挑選優質安全的好茶，加以獨家烘焙去蕪存菁，達到茶葉氣清質醇之境界，王德傳茶莊禮盒以誠意一一手工包裝，成就精緻中國茶禮，任何時刻都能傳遞送禮者的祝福。 一中罐禮盒
凍頂烏龍150g $850
二小罐禮盒 金萱100g / 烏龍茶100g $720
阿里山金萱100g / 凍頂烏龍100g $1,050 二中罐禮盒 四季春150g / 烏龍茶150g $880
金萱150g / 凍頂烏龍150g $1,250
阿里山烏龍150g / 凍頂烏龍150g $1,650
杉林溪烏龍150g / 梨山烏龍150g $3,050
木製二中罐禮盒 凍頂烏龍150g / 梔香烏龍 150g $1,750
二大罐禮盒 金萱250g / 阿里山烏龍250g $1,950
阿里山金萱250g / 阿里山烏龍250g $2,350 木製杯壺組禮盒 白玉壺 x1 / 白玉杯 x2 $1,450 自由組合 您也可以依送禮對象的喜好挑選不同的茶葉，依您的預算自由組合禮盒的茶種及包裝。
凍頂烏龍150g $850
二小罐禮盒 金萱100g / 烏龍茶100g $720
阿里山金萱100g / 凍頂烏龍100g $1,050 二中罐禮盒 四季春150g / 烏龍茶150g $880
金萱150g / 凍頂烏龍150g $1,250
阿里山烏龍150g / 凍頂烏龍150g $1,650
杉林溪烏龍150g / 梨山烏龍150g $3,050
木製二中罐禮盒 凍頂烏龍150g / 梔香烏龍 150g $1,750
二大罐禮盒 金萱250g / 阿里山烏龍250g $1,950
阿里山金萱250g / 阿里山烏龍250g $2,350 木製杯壺組禮盒 白玉壺 x1 / 白玉杯 x2 $1,450 自由組合 您也可以依送禮對象的喜好挑選不同的茶葉，依您的預算自由組合禮盒的茶種及包裝。
* 凡購買王德傳禮盒滿NT$ 5,000元，享95折。
* 本專案恕不與其他優惠合併使用。
* 長春門市提供專業宅配服務，消費滿NT$ 3,000元以上免宅配費用
(限台灣本島地區)。
歡迎來電洽詢：02-2561-8738，傳真02-2567-5978。
Dong Ding Oolong originally referred to the Oolongs harvested from the three villages of Pin Ding, Yung Long and Feng Huang in Lu Gu, Nan Tou County. Since then it has come to mean any Oolong that is from anywhere in Lu Gu. In the olden days, when farmers had to walk to the tea farms and carry the harvested tea leaves back on foot, they had to tighten their calf muscles as they hiked. In the Taiwanese dialect “Ding” refers to this action. Everyday, they climbed up and down the constantly foggy, slippery and cold mountain paths. “Dong” is the word for such cold and slippery roads. Hence, “Dong Ding” alludes simply to the hiking up and down the mountains that the farmers did in order to bring this amazing tea to market. Dong Ding Oolongs have undergone some changes since the days when they were carried up and down the mountains on farmers’ backs. Traditional Dong Ding Oolongs were oxidized more (~60%) and roasted less than what we are seeing today. That is because more oxidized teas have a more consistent quality. Before, when the only means of transportation was walking, it was vital to have a stable quality control that could survive the longer transportation period. Moreover, the higher oxidized Oolongs enabled the tea farmers/merchants to store them safely for several years without the help of any of the modern innovations like refrigeration and vacuum or nitrogen-sealed packaging. The lighter oxidized (~30%) and more roasted style of Dong Ding Oolong was fashioned by and for the annual Lu Gu Tea Competition. The lighter oxidation allows the judges to inspect the nature of the tea leaves more easily. These lighter oxidized Dong Ding rely on a heavier roasting to bring out their mellowness and complexity. “Formosa High-Mountain Oolong” is a generic name that refers to all Oolong teas that are harvested from plantations over 1,000 meters in elevation. Such farms originated in Mei Shan of Jia Yi County in the 1970's. Farmers in Mei Shan originally depended on wood and bamboo farming. Then in the 1960's-70's, when the demand for bamboo and wood decreased, they faced financial hardship. The local governments had noticed the achievements of the tea industry in neighboring Lu Gu County, and decided to help the local farmers to plant tea trees and learn the processing skills needed to revitalize their economy. The higher elevation (Mei Shan: 1,100m, Lu Gu: 700m) and humid/foggy climate made the Oolongs produced in Mei Shan an immediate success. The thick and refined consistency as well as the rich and refreshing floral aroma quickly won the hearts of many tea drinkers in Taiwan. Following Mei Shan's accomplishment, tea farmers have been continuously trying to develop tea plantations at higher elevations. Nowadays, the most famous High-Mountain growing regions are Yu Shan (1,400m), Al Li Shan (1,600m), Shan Li Shi (1,700m), and Li Shan (2,500m). Higher elevations have become synonymous with higher quality teas produced in more conducive and often organic environments. Roasting (hong pei) Taiwanese Oolong has also inherited the roasting skills so essential to Wu Yi yen cha and Anxi Tie Guan Yin. Proper roasting of an Oolong should achieve the following goals: (1) stabilize the quality of the tea, (2) correct the aroma and taste of teas; and (3) increase the mellowness and complexity. Traditional Oolong roasting can be a very time-consuming and labor-intensive process, especially for Oolongs such as Dong Ding and Tie Guan Yin. It was often done by hand on hardwood charcoal fires, and the teas had to be monitored constantly by sight, smell and feel. Even today, as modern machinery has mostly replaced the hand-roasted, charcoal fires, experience and patience both play vital roles in the success of Oolong roasting. A good roasting not only achieves the three goals mentioned above, but also is free from any sharp or harsh firing or cooked feeling. It retains well the existing floral quality, adds a mature fruity aroma, and blends them in harmony. It enhances the taste to an even more lingering and penetrating experience that not only entertains the mouth and throat, but also resonates smoothly with our bodies. Aged oolongs While it is generally understood that Oolong teas are best when drunk fresh, some can be stored for years and actually improve with time. Those Oolongs are usually heavy-roasted or those with a higher oxidization, such as Dong Ding, Bai Hao Oolong or Tie Guan Yin. Lightly oxidized Oolongs like Pou Chong may also be aged if they first undergo a proper roasting. Aging an Oolong can significantly improve the mellowness and develop more complexity in the aroma and flavor. From my personal experience, even freshness-oriented High-Mountain Oolongs can become mellower and sweeter, though losing some degree of their freshness, after even just one year of aging. Aging Oolongs is not like the aging of Puerhs in which biological activity plays an important role in the transformation of the tea. Puerhs, therefore, need a certain degree of humidity and air circulation. In the aging of Oolongs, on the other hand, one should use an environment that is low in humidity and oxygen. Generally, a more robust Oolong is selected and placed into a glazed, earthenware jar. It helps to completely fill the jar so that there is less oxygen inside. The jar is then sealed shut, often with wax, and stored in a cooler place without sunlight or humidity. More oxidized or roasted teas are usually drier and therefore age better in humid climates like Taiwan. Many Western countries that aren’t very good places for storing Puerh, because they’re too cold or dry, would still be excellent candidates for storing Oolongs. Since our ancestors brought tea plants and their processing skills to the island, the knowledge of Oolong and tea horticulture has been significantly refined and improved. The thriving Taiwanese tea culture has arisen as a result of three factors: (1) Nature: the perfect growing conditions for tea trees and the young and rich geographic landscape of Taiwan itself; (2) Timing: the economic boom in Taiwan since the 1970's strongly fueled the domestic market’s demand for finer quality teas, creating a competition that forced farmers to improve their product; and (3) The People: the hard-working, honest and creative tea producers in Taiwan are always refining their skills. Today Taiwanese Oolong has become one of the hottest tea fashions in the world. Taiwan’s precious High-Mountain Oolongs have even had a large impact on the conventiona l Oolong production in Mainland China. Still, Taiwanese Oolong faces a formidable economic challenge in the global market. More and more teas that bear the name “Taiwan”, “Formosa”, “Dong Ding”, “Bai Hao”, etc. are not really from Taiwan and only marginally resemble the original quality. These forgeries abound in Asia and the West, offering tea at cheaper prices, but without the quality that the originals have become famous for. To overcome this problem, Taiwanese tea farmers, producers and merchants must continuously strive to improve and refine the quality of genuine Formosa teas and courageously introduce them to the world market. In that way the true form of Formosa tea, in all its astonishing varieties, will be given the chance to speak for itself.
