2019春
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生產自南投縣鹿谷鄉,有「北包種、南凍頂」之說,早期發源於鳳凰村、永隆村、彰雅村等地,海拔約 600-800公尺,
「落喉生津富活性」焙火足,帶有炭火味,喉韻醇厚深沉,製作過程重視日光萎凋及攪拌,「看茶做茶」手工製茶的
口感更加特別,發酵做足,傳統的發酵程度為40%。