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冬瓜茶砖 580g
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x大信 冬瓜茶磚 580g
古法煉製冬瓜茶磚，讓您懷念古早的好味道！
嚴選在地優質新鮮冬瓜，遵循古法工藝製作，保留經典原味。
冬瓜茶是台灣特有的古早味消暑飲品，在台灣已有百年飲用歷史，與甘蔗汁、青草茶，堪稱台灣三大古早冰飲。
將新鮮冬瓜從洗净、切條、浸泡等工序後，加入砂糖溫火熬煮成濃稠狀，自然冷卻後分切成塊，成爲外表金黃香氣濃郁純正的古早味冬瓜糖或稱冬瓜茶磚。沉澱物乃冬瓜本身的纖維質及冬瓜果肉，請過濾後安心飲用。
成分：冬瓜、砂糖、冬瓜香料。產地：台灣製造
保存方式：請置於乾燥陰涼處，避免潮濕環境和螞蟻蒼蠅蟲咬。
食用方法:
- 一塊冬瓜茶磚搭配5000cc的水，煮開後待茶磚完全融化，冷卻後即可飲用，冰涼後風味更佳。
- 可煮成冬瓜濃縮汁，茶磚與水2：1的比例，熬煮後裝瓶冷藏保存。飲用時搭配7-8倍開水或其他飲品稀釋飲用。
- 冬瓜濃縮汁也可以當作各式甜湯的湯底，如各式冰品、豆花、綠豆湯、紅豆湯圓、桂圓紅棗茶等等。
Winter Melon Tea Brick
Traditional Winter Melon Tea Brick – Relive the nostalgic flavors of the past!
Carefully selected, high-quality fresh local winter melons are crafted using time-honored methods to preserve the classic, authentic taste. Winter melon tea is a traditional Taiwanese summer refreshment with a legacy spanning over a century. Along with sugarcane juice and herbal tea, it stands as one of Taiwan’s top three iconic cold beverages.
The process begins by washing, slicing, and soaking fresh winter melons. Cane sugar is then added, and the mixture is simmered over low heat until thickened. Once naturally cooled, the mixture is cut into golden, fragrant blocks, known as traditional winter melon candy or winter melon tea bricks.
The sediment you may see is simply natural fiber and pulp from the winter melon. Please filter before enjoying for a smoother experience.
Ingredients: Winter melon, Cane sugar, Winter melon artificial flavoring.
Origin: Made in Taiwan.
Storage: Store in a cool, dry place. Avoid humidity, and protect from pests like ants, flies, and insects.
How to use:
- Dissolve one winter melon tea brick in 5000cc of water. Bring to a boil and stir until fully melted. Cool before serving—best enjoyed chilled!
- For a concentrated version, simmer the tea brick with water in a 2:1 ratio. Bottle the concentrate and refrigerate. When ready to drink, dilute with 7-8 parts water or mix with other beverages.
- The concentrate can also serve as a base for sweet desserts, such as shaved ice, tofu pudding, mung bean soup, red bean with glutinous rice balls, longan and red date tea, and more.
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