Experience the symphony of aromas in the Tianshen Green Plum Waltz Series. Made with Taiwan’s Xinyi green plums, high-mountain teas, Nantou rice spirits, and volcanic water from Japan’s Sakurajima, these four unique creations — Charcoal, Oolong, Ruby, and High Mountain — share the same tasting rhythm.
Chill to 12–14°C, then rest 3–5 minutes. This is the ideal tasting temperature: acidity softens, tea aroma unfolds, and smoky and floral notes bloom naturally.
💡 For a crisper profile, lower to 10°C; for deeper maturity, let it warm to 16°C.
Use a tulip-shaped whisky glass (Glencairn/Tulip) to concentrate aroma and highlight layers. Pour 30–40 ml only, leaving room for air to let the fragrance “breathe.”
Short sniff from 2 cm distance to capture the plum’s brightness.
Deep inhale to identify tea character — smoky (Charcoal), floral (Oolong), honeyed (Ruby), mineral (High Mountain).
Gently swirl once or twice; the plum and wood tones will rise in harmony.
Take a small sip, coating the tongue for 10–15 seconds. Discover transitions: fresh fruit → mellow sweetness → refined woodiness. The aftertaste is long, smooth, and quietly elegant.
After swallowing, exhale gently through your nose. Tea honey, light smoke, and plum sweetness linger, creating the signature long resonance of aged umeshu.
Chilled neat – purest flavor.
On the rocks – evolving layers as ice melts.
With soda – 1:1 ratio for a bright, sparkling refreshment.
Warm – 1:1 with 60°C hot water or tea; comforting in winter.
Tianshen Umeshu is an invitation to slow time — every sip reveals the dialogue of nature, craftsmanship, and patience.
You may have tried cold brew coffee before,
but you may not yet know this—TIANSHEN 25X Cold Brew Concentrate is an ultra-high-strength coffee liquid made with patented cold-extraction technology.
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