Exploring the Delicious Taste of Autumn Flavorology through Time Brewing

        Many unforgettable flavors are not born in an instant, but gradually formed over time. From tea fermentation, coffee roasting, to ingredient maturation and professional production, each process quietly changes the original aroma and taste of the ingredients, adding a layer to ordinary food. In this issue of 'Gourmet Column', we use 'time' as the yardstick to introduce you to the process secrets behind every delicious dish. We also invite you to take a slow step in autumn and carefully experience the charming flavor brewed by time.

        1、 Why can the same piece of tea produce different flavors?

        The common "fermentation" on tea packaging is actually different from microbial fermentation in brewing and vinegar production. After the tea leaves are harvested, polyphenol oxidase in the leaves begins to act. As catechins gradually oxidize and polymerize, the color of the brewed tea soup changes from green to yellow, and then to red. The aroma changes from herbaceous to floral and fruity, and finally to honey and wood. The so-called fermentation degree by tea makers measures the oxidation status of tea leaves: unfermented green tea retains a fresh and refreshing herbal aroma; Partially fermented oolong tea combines floral and fruity aromas with a sweet and smooth taste; Fully fermented black tea emits a rich and mellow tea aroma.

        To taste the purest flavor of tea, why not start with unfermented matcha. TSUJIRI Tsujiri Tea Shop's "Light Matcha" uses Uji Matcha freshly brewed and brushed. Before harvesting, the tea trees are covered with shade for cultivation, preserving the fresh taste of theanine and reducing bitterness. The taste is fresh and the aftertaste is sweet. For those who prefer oolong tea, Tianren Tea's "913 Tea King" combines high-altitude oolong tea with exclusive brewing techniques, resulting in a rich and balanced tea aroma; Tianren's tea flavored "Honey Fragrance Red Oolong" tea leaves are first bitten by small green leafhoppers (known as "drooling" by tea farmers), and the leaves produce a special aroma for self-defense. Then, through heavy fermentation technology, it is stimulated to produce honey sweet ripe fruit aroma and rich tea flavor, leaving a lasting impression.

                2、 The personality of a cup of coffee is hidden in the roasting curve

        Apart from the origin and variety, the most fascinating thing about coffee is that roasting gives it different lives. After the raw beans are put into the pot, the sugars and amino acids undergo Mena reaction and caramelization at high temperature. Over time, the aroma molecules are constantly rewritten: light roasting retains more chlorogenic acid, with bright acidity and clear floral fragrance; Mid baked sweetness emerges, balanced between sourness and bitterness; Deep roasting gives off a thick texture with caramel, cocoa, and nutty aromas. Every time the bean roaster manages the temperature and time, it affects the final personality of the beans.

        In recent years, boutique coffee not only emphasizes the terroir, but also pays attention to how the roasting process interprets the terroir. For example, the "Heiwo Geisha Combination Gift Box" of Heiwo Coffee showcases the delicate and varied aroma of Geisha coffee through different degrees of roasting; SAWAI COFFEE's "World's Top Three Selected Ear Hanging Coffee Gift Boxes" include well-known production areas in ear hanging bags, making it convenient for you to compare the differences between different terroirs at once; If you prefer medium roasted coffee, Mia C'bon's "Professional American Coffee" and Sichuan Coffee's "Tibetan Fragrance Collection - Taiwan Diamond Coffee Selection" are both worth trying. Feel the coffee aroma blooming layer by layer as the temperature drops, adding a warm sense of ceremony to the autumn afternoon.

                3、 Fermentation and maturation make time the best seasoning

        Many flavors that make people try to become customers come from the magic of microorganisms and time working together. Fermentation can change the original aroma and taste of ingredients, making the taste more rounded and layered. Therefore, from Korean cuisine, fruit wine to tea drinks, the charming imprint left by fermentation technology can be seen.

        In recent years, many brands have incorporated processes such as matured fruit fermentation and low-temperature drying into their beverage designs, such as Tianren Brewing Tea's "913 Mulberry Fruit Fermentation", which cleverly blends the sour and sweet flavors of fruit fermentation with tea flavor; The "15 pack self selected gift box" given to her by Hua is matured through low-temperature drying and static aging, allowing the natural interweaving of floral and fruity aromas; The most classic time-based dish in Korean cuisine is undoubtedly fermented chili sauce. Tofu Village's "Spicy Stir fried Rice Cake" is made with rice koji fermented chili sauce as the base, layering sweetness, spiciness, freshness, and aroma layer by layer, allowing each bite to taste the profound flavor accumulated over time.

                4、 The patience of professionals leads to the perfect taste

        A delicious Dim sum and a popular dish often come from the employees' insistence on time and details. From dough fermentation, baking heat, to ingredient ratios and flavor combinations, each process requires patient accumulation to achieve the most perfect taste. The "Salt Kesong" baked by Mita is made by slowly fermenting French dough and baking it. The outer layer is slightly crispy, the inner layer is soft, and the creamy aroma is full; The "Tea Fragrance Pineapple Milk Fish Set" at Hanlin Teahouse incorporates tea flavor into the dishes, combining pineapple fruit aroma with Tainan milk fish to present a delicate and balanced local flavor; The "Heying 2 Gift Box" for tea picking and consumption gathers custard custard puff pastry, pineapple egg yolk puff pastry, handmade cookies, and Earl Grey tea, creating a festive atmosphere of Mid Autumn Festival reunion with the aroma of tea and pastries.

                Brewing a pot of tea requires waiting for it to relax, brewing a cup of coffee requires waiting for it to cool down, and freshly baked Kesong also needs to be allowed to cool for a few minutes before it reaches the creamy texture. In days where everything is about immediacy, these essential moments may be the most enchanting aspect of food. This autumn, why not give yourself a few more minutes and savor the taste of time.

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