TEA EXCLUSIVE - TRAVEL KIT SET 4*10ml

TEA EXCLUSIVE - TRAVEL KIT SET
- OOLONG TEA - 10ML* 1 | JASMINE TEA - 10ML*1 |
OSMANTHUS TEA - 10ML* 1 | PU'ER - 10ML* 1
 
- PERFUME CASE *1
 
 
 
OOLONG TEA
 
幽靜台北林巷間步入莊謐的和式庭院，品茗一日古味的褐茶與和菓子的甜蜜。
 
綠庭前的紙窗透出白光，靜坐握杯讓白瓷的溫度沁入掌心。
傳統百年老木下熱水流出，蒸餾出乾茶的澀香。
 
口腔間流轉的棕色茶清餘韻， 木架上的茶餅；
店長端上一盤甜點與蜂蜜蛋糕，米香與甜豆與蜜味，陶碟上的糕點。
 
午後時光，烏龍茶與小份的甜美。
 
Between the trees, scent of tea and beans waves in from the quiet japanese courtyard in a tranquil Taipei alley.
 
The sun beams through the papered window, under the aged wood flow of hot water brews dried tea leaf into stringency and earthy benevolence. The clear bitter brown twists an aftertaste in your mouth.
 
The old man presents you plated Japanese confectionery on ceramic, honeyed cake, sweet grinded rice and sugared beans thickens the air and washes the bitterness. Portioned sweetness and oolong sophistication, the afternoon delight.
 
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JASMINE TEA 
 
百花初秋，茉莉淡雅，品茗淺白瓷中曼曼水流。
 
春季的茶胚，盛夏的伏花，萃在時間的河流中讓一切變慢。
日間閉合的茉莉在夜間打開散發香氣，與青茶反覆交疊，揉合而為一。
白壺倒進白瓷杯中，洗水、品茶。百茉水中綻放。
 
甘雅的香氣升起，呼吸清綠的蒸氣，品嘗滿腔的白茉莉。
每一趟茶質味不同，像時間沖洗你。你正在喝著地與水的循環。
 
夏花燦爛，秋葉靜美。一百朵茉莉花開，春夏秋三個季候，變成一杯。在一天。
 
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Early fall when jasmine falls. Stream of water slides into the white porcelain.The elegant flow of flowers concentrates time, and slows time. 
 
As the tea washes the room with a green soft floral aroma, take a sip. In each wash you taste something different—the cycle of soil, a cycle of life, all dewy and fragrant.
 
Spring sprouts, late summer blooms. Flower that closes at day and opens at night, emits a gentle fragrance into the dried leaves.
 
Leaf and petals of 1OO flowers layer and become one. Three seasons as one. In one cup. On one day. 
 
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OSMANTHUS TEA 
 
時秋，落葉降於水面，
壺中流出琥珀的顏色，浮著花屑 。
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與友人席墊午下，用時節與賞月作藉口，正是聚會的好日子。烏龍澄黃透漸，桂糕飾花，切開餅點，銀桂黃花，香潤悠然，作茶正好。
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日色漸退，金色的夕陽染天，漸涼，與友人添水暖茶，等待盆月升起。
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金秋人和，花葉皆香，圓是杯的形貌，黃是月亮的顏色。
 
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The leaves land on water. Tea of amber color flows from the beak of the pot and scattered flowers float on the sound.
 
Seat your friends on a mat in the afternoon, let’s gather in the name of festive rituals, and for the sake of the moon. The oolong is tinted of clear topaz, alongside the refreshing osmanthus cake and the delicatessens. Under the silver branches, we harvest the yellow flowers. 
 
When the sun fades and paints the evening gold, pour some new tea over the emerging breeze. Now drink to the tantalising scent of floral oolong, and wait for the moon to arise. 
​
Circle is the shape of the cup, yellow is the colour of the moon. It’s a date, mid-fall.
 
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PU'ER TEA
架棧的陳室裡有實木茶盤與砂杯。這是一杯關於時間的茶。
由生到熟，青到紅。生煙炊煮水，80度沸水一劃，由高山到低川；
化開紋路，水留痕，後沉鎮而回甘，像一塊赤褐潤澤的石頭。
 
山底的磚屋生著炊煙，在山城的大氣遊走，
乾茶與紅牆沾染時間的顏色，人來去的步伐風乾了茶葉。
茶磚與木與土與城，一五十年間一同陳化。

執壺注水，水柱悠緩，由杯緣順時針轉水至中心，聽水的歌。
遠處木棧傳來舊山的歌謠，茶色黃紅透澄，茶味澀淨回甘。
生葉採於仍須書信的時候。倒流時間。
 
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Puer is ripe time. 
From raw to ripe, green to carmine. In an old room served tea in purple boccaro clay on a wooden tray, at 80 degrees.
Boiled water streams a crimson river from an altitude and settles a lake in the cup.
 
Tea and walls fermented and tinted by the years, aged red and brown.
The air travels through houses and highlands, and takes nostalgia back between the compressed leaves. Traces of people moving and leaving, become a wind that dries the tea. Then it rains.
The color diffuses and unifies again in red,
the water that runs through it becomes denser in time.
 
Brew and pour the aged water anti-clockwise, breathe the moment, reverse time.
Remember when the tea was new, when we still wrote letters,
when it tasted fresh, bitter and left a sweet aftertaste.